Carne Asada
Preparation time:
2 hours
Cooking time: 8
minutes
Total time: 2
hours 8 minutes
Serves: 4 people
1/4 cup fresh
squeezed lime juice (about 3 limes)
2 tablespoons olive
oil
4 cloves garlic, minced
2 teaspoons ground
cumin
1 teaspoon ground
oregano
1 teaspoon garlic
powder
1 1/2 teaspoons salt
1/2 teaspoon cracked
black pepper
1 pound (500g)
skirt or flank steak*
Whisk all of the
ingredients together in a large shallow bowl or plastic container.
Add the meat,
rotating to evenly coat, and cover with plastic wrap (or lid if using
container).
Refrigerate for 2
hours or overnight.
Heat barbecue (or
grill) on high heat. Note that lean flank steak is best cooked rare. Skirt steak can be cooked well without losing moisture or flavor because it has
more fat marbling.
Remove the flank
steak from the marinade, and discard excess marinade.
Grill for 5-7
minutes per side, or until desired doneness is reached.
Transfer to a
plate and allow to rest for 5-10 minutes.
To serve, slice
against the grain into thin strips.
Notes:
*Flank steak is
best cooked rare or medium, while skirt steak can be cooked well.
In case you are in an area where tortillas are hard to come by, I added a recipe found at this website. I didn't make them as they are sold at all the supermarkets around here. Consequently no photos but check out the site if interested, also to read any tips provided.
Best Ever Homemade
Flour Tortillas
Author: Chris
Scheuer
Preparation time: 20 mins
Cooking time: 40 mins
Total time: 1 hour
Servings: 16
Calories: 124 kcal
3 cups all-purpose
flour
1 teaspoon salt
1 teaspoon baking
powder
⅓ cup extra
virgin olive oil, vegetable oil or other fairly neutral flavored oil
1 cup warm
water
Combine flour, salt and
baking powder in the bowl of a stand mixer. Using the dough hook, mix dry
ingredients until well combined.
Add oil and water with
mixer running at a medium speed.
After about 1 minute,
or when mixture comes together and begins to form a ball, decrease mixing speed
to low.
Continue to mix for 1
minute or until dough is smooth.
Transfer dough to a
lightly floured work surface. Divide into 16 equal portions. Turn each piece to
coat with flour. Form each piece into a ball and flatten with the palm of your
hand. Cover flattened balls of dough with a clean kitchen towel and allow to
rest for at least 15 minutes (or as much as 2 hours) before proceeding.
After the rest period,
heat a large pan over medium heat.
Roll each dough piece
into a rough circle, about 6-7 inches in diameter, keep work surface and
rolling pin lightly floured.
Don’t stack uncooked
tortillas on top of each other or they will stick together.
When the pan is hot,
place one dough circle into the pan and allow to cook about 1 minute or until
the bottom surface has a few pale brown spots and the uncooked surface is
bubbly.
If browning too fast,
reduce the heat a bit.
If it’s taking longer
than a minute to see a few pale golden brown spots on the underside of
tortillas, increase the heat a bit.
Flip to other side and
cook for 15-20 seconds. The tortillas should be nice and soft but have a
few small brown spots on the surface.
Remove from pan with
tongs and stack in a covered container or zippered bag to keep the tortillas
soft.
Serve warm or allow to
cool for later use.
When ready to use,
place a slightly damp paper towel in the bottom of a microwave-safe container
(with a cover) that will hold the stacked tortillas.
Microwave uncovered for
15-30 seconds (start with 15) or until warm, then keep covered to hold heat
while serving.
Store in an airtight
container or zippered bag at room temperature for 24 hours or refrigerate for
up to 1 week.
To freeze, separate
tortillas with parchment paper or waxed paper and place in a zippered bag
before placing in the freezer.
What did we think?
This is a fun food and something we both enjoyed putting together, also we thought it was very tasty. Above you can see what we added to our tortilla, and folded them over to eat like a sandwich.
I bought these 8-inch flour tortillas to layer our ingredients.
We cooked the meat the day before serving. It made for an easy, put together meal the day of, and the flavors were even better (yes we taste tested after cooking).
I also added a tablespoon of sour cream to top it off.
We didn't use the avocados as ours weren't ready. They would be a nice addition and will remember to buy them early enough to ripen next time.
I would like to make or buy a good salsa to add next time.
I would like to make or buy a good salsa to add next time.
Instead of the cheddar cheese that we use in recipes, I had cotija cheese in the fridge bought for a previous recipe. I am including information about the cheese that I found interesting.
"Cotija cheese does not melt, so it is often used in Mexican cooking as more of a "finishing" cheese to enhance the flavor of dishes like beans, tacos, enchiladas and tostadas.
Cotija is a Mexican cheese made from cow's milk that is salty in flavor and crumbly in texture. Named after the town of Cotija in the state of Michoacan, cotija cheese comes in two different types - fresh and aged (or añejo).
Though both types are relatively salty, the fresh version is soft while the aged version is much harder, similar to Parmesan."
Bon Appétit!
Bon Appétit!
They all look delicious and make a nice lunch or dinner.
ReplyDeleteTake care.
Thank you Margaret, glad you like the look of this :)
DeleteI have never heard of this cheese. But the Carne Asada looks so fresh, good, and healthy!
ReplyDeleteThank you Ginny, it was new to me also :)
DeleteHello,
ReplyDeleteI would love to make these, it is fun food. Take care, enjoy your new week!
Thanks Eileen, happy you enjoyed :)
DeleteMaking this tonight.
ReplyDeleteThat's great Rue, and thank you :)
DeleteMy husband has a recipe for flank steak marinade, which is best, left longer, rather than shorter. ~smile~
ReplyDeleteWe are up north, but there are plenty of tortillas to buy. I have to have the G/F ones.
🍂🍁💛🍁🍂
The longer the better I'm thinking BB :) I will try leaving it overnight next time. Glad you can get the gluten free ones.
DeleteWe are big fans of carne asada here. Looks delicious. Thanks for sharing the recipe.
ReplyDeleteGreat and you are very welcome :)
DeleteWe had shrimp tacos last week, yummy with much the same additions. But yours look much better for an Autumn dish. Never a wrong season for tacos! I had no idea tortillas would be hard to find anywhere. They are certainly a staple in both Oregon and Florida. We usually use the same brand you show. We used to have a restaurant here where we could watch a lady make them and buy them warm and fresh...that was wonderful. But not wonderful enough for me to learn to do it )j).
ReplyDeleteI agree, there's never a wrong season for tacos :) Thank you Sallie, and having one from those ladies must have been special. I admit to being curious as to if I could replicate a 'proper' taco.
DeleteThat sounds good.
ReplyDeleteThanks William :)
DeleteBoy does this look good! My son loves carne asada and we used to get it with him at his favorite place. I'll have to make it for him when he visits.
ReplyDeleteHi Martha Ellen :) That's great, my son loves it too.
Delete