My Moms Carne Asada Recipes

CARNE ASADA

Steps:

• Place the skirt steak in a large glass bowl or resealable plastic bag.
• To make the marinade, add the cilantro, olive oil, orange juice, lime juice, honey, oregano, garlic and serrano chile to a blender. Season with a small pinch of salt and pepper. Blend for 35 to 40 seconds to combine.
• Pour the marinade all over the steak, moving it around to make sure everything is covered. Cover or seal and transfer to the refrigerator and allow to marinate for at least 1 hour, but no more than 6 (too long in the marinade will cause the steak to begin breaking down).
• Preheat a grill or grill pan over medium-high heat.
• When ready, remove the steak from the marinade, letting the excess drip off. Sprinkle generously with salt and pepper and grill about 4 minutes per side for medium.
• Remove to a cutting board and allow to rest for 5 to 7 minutes. Slice the steak against the grain and serve with the lime wedges.

CARNE ASADA STREET TACOS

Steps:

• Place the Flank Steak in a large plastic storage bag. Add soy sauce, orange slices and lime juice. Chop green onions and cilantro and add them into the bag. Rub the seasoning all over the beef. Seal the bag and let it marinate for at least 6 hours.
• Remove the meat from the marinade. Pat dry with a paper towel. Remove all excess herbs from the carne asada. Grill the carne asada until the internal temperature reaches medium-rare at 145 °F. Hot tip: Don't have a grill? Snag a grill pan and make carne asada right on your stove top.
• Let it rest for 10 minutes. Slice it against the grain and cut it into bite-sized strips.
• Spoon mashed avocado onto a tortilla. Top it off with a couple of strips of carne asada.
• Sprinkle with cilantro and onion. Sprinkle with cotija cheese. Right before serving, squeeze some lime juice over the top.
• Serve with your favorite salsa.

CARNE ASADA CHIMICHANGAS

Steps:

• For the marinade: Whisk together the orange juice, oil, soy sauce, vinegar, lime juice, cilantro, cumin, garlic, jalapenos, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
• For the chimichangas: Pour the marinade over the steak in a shallow baking dish and let marinate at room temperature for 30 minutes or in the refrigerator for up to 2 hours. Bring the steak to room temperature before cooking.
• When the steak is almost ready, heat 1 of the tablespoons oil and the butter in a large skillet over medium-high heat. Add the onions, green and red peppers and a pinch of salt and cook until tender and slightly charred, about 5 minutes. Set aside.
• Transfer the steak from the marinade to a plate. Generously sprinkle both sides with salt and pepper.
• Preheat the remaining tablespoon oil in a large cast-iron skillet over high heat. Add the steak and cook for 5 to 7 minutes per side for medium doneness, or until the desired level of doneness is reached. Remove from the heat and let rest for 10 minutes. Thinly slice the steak against the grain or dice it into small pieces, if you prefer.
• For the assembly: Place a tortilla on a work surface. Place a few slices of steak in the center, followed by 1/2 cup of the onions and peppers. Fold up the sides of the tortilla and then roll up from the bottom to form a tight burrito. Skewer the edges with toothpicks to hold them together. Repeat with the remaining tortillas, steak, and onions and peppers.
• Add enough oil to a deep, heavy skillet to come about 1 inch up the side and heat over medium-high heat. When the oil is hot, carefully add the burritos in 2 batches. Cook on both sides until golden brown, about 1 minute per side. Transfer the chimichangas to a wire rack set over a rimmed baking sheet to drain.
• Remove the toothpicks from the chimichangas, sprinkle with the cilantro and serve with Queso Cheese Sauce.
• Place the cheese, milk, chilies, butter and House Seasoning in a saucepan. Heat, stirring often, over medium heat until the cheese is melted, about 5 minutes. If the sauce is too thick, stir in more milk 1 tablespoon at a time. Season with salt, if needed.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

CILANTRO CARNE ASADA

Steps:

• Combine marinade ingredients in small bowl.
• Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat.
• Close bag securely and marinate in refrigerator 1 hour.
• Remove steaks from marinade; discard marinade.
• Place steaks on grid over medium, ash-covered coals.
• Grill, covered, 11 to 13 minutes for medium rare doneness, turning once. (Do not overcook.).
• Season with salt, as desired.
• OPTIONAL TOPPINGS: Chopped fresh cilantro, chopped tomato, sliced avocado, dairy sour cream.

CARNE ASADA

Steps:

• Break up achiote rojo into a powder, or as best you can as it is a little moist.
• Mix remaining ingredients except meat into the achiote rojo. Mix well to break up any large pieces of the achiote.
• Place meat in a container or your choice to marinade in and pour the achiote rojo mixture on and work it into the meat.
• Cover and marinade for as long as possible. Time DOES NOT indicate marinade time.
• Get the grill going, pop a beer and get busy. Remember, the wood charcoal is very hot. I get it so my hand can stand the heat test for 2-3 seconds. Closer to 2 seconds, though.
• Put the meat on the grill. Let the meat get good and charred then turn over. Grill for a few minutes and the meat is almost done. At this point make a foil sack to put the meat in . Push the coals away from one side of the grill, put meat in foil sack so that all the meat is covered. Then just put the meat sack on the side where no coals are. They will finish cooking in their own juices.
• When done let the meat rest a few minutes. Cut on a bias and roll 'em up in tortillas and salsa of choice.

MOM'S CARNE GUISADA

Steps:

• Season the meat with the garlic powder, cumin and salt and pepper to taste. Heat the oil in a large skillet over medium high heat. Add the meat and saute for 5 to 10 minutes, or until browned on all sides.
• Add the flour, stirring well, and saute for 1 more minute. Gradually add the water, making sure to crush any flour lumps. Then add the onion and green bell pepper, reduce heat to low and simmer for 15 to 20 minutes. Season with salt and pepper to taste.