How does one go about making carne asada?
I know from living in Mexico that each state has their own way, just like each family does, of preparing carne asada.
My husbands family is from the state of Tlaxcala, just 2 hours outside of Mexico City, it's 2 hours from Puebla also.
When we do a "dia de campo" a picnic, they get there steaks very very thin, milanese, before they through the meat on the grill they dip it in a little bit of vegetable oil and sprinkle it with salt. My mother in law tells me that this makes the meat tenderer. Probably since most of the meat is really! fresh. They also roast nopales, cactus paddles at the same time with the jalapenos, and a few ears of corn; corn husk is still on.
Hope this helps
Jacqueline Higuera McMahan is a wonderful writer and food person. Her articles for the Chronicle are always excellent. Apparently she still lives on a piece of the original rancho that was her family's, very significant and unusual historically in California. I get 'goosebumps' at this kind of cooking from the heart and soul.
Try doing a search on google.com for "carne asada". I just did one, and it gave 11,000 responses. On just the first three pages, almost all of the recipes call for you to prepare your own beef. And, most of them include a marinade recipe.
But, I'm sure that some Chowhounds are going to share their favorite recipes!