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Carne Asada

Being from the Great White North (Canada) where Mexican food stands are not unheard of. But are few and far between. I'd like to know a lot more about Carne Asada, including a few recipes and regional variations an this dish.

Thanks for any help provided.

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  1. There have been threads about this. Search for them - should be very simple to find. I've seen responses ranging from stewed beef to marinated chuck steak on a griddle. I'm in Chicago. Carne Asada here - for discerning tastes, is char grilled inner or outer skirt steak. There are a lot of taquerias here that will slop out chopped up griddle fried mystery meat, and call it carne asada, and plenty of ppl will pay for it (for some resason.) But there are also a number of places that will char grill a skirt steak. As for a recipe, it's about as easy as it gets: Blazing hot grill, skirt steak (I prefer OUTER.) Some form of a seasoned salt, and lime juice. Grill it up - to your preference. It goes from pink to leather pretty quickly because it's so thin so watch it. Many ppl for some reason confuse skirt steak with flank steak, and tell you that you need to marinate skirt, and only cook it to medium rare, and only cut it against the grain. Skirt steak is full of marbled fat, and tender meat - it needs no marinating. If you chop it up, it's fine. no reason to pay attention to the grain. Those two things would apply to a flank, but not a skirt.

    1. Flap meat
      Salt and pepper
      Hot grill

      Good to go!

      3 Replies
      1. re: ipsedixit

        http://chowhound.chow.com/topics/587040

        Lots of good reading here

        1. re: ipsedixit

          Charred and well done for most folks. Doneness is mostly a cultural thing. I prefer mine med to med-rare...

          1. re: roadfix

            I agree on the medium rare. I do skirt steak with salt and pepper, plus lemon and lime juice over a flaming mesquite charcoal grill, charred on the outside, red on the inside, tender and juicy.

        2. I do Carne Asada at least once a month; here's my basic recipe:

          Skirt steak - inner skirt if you can get a butcher to cut it for you
          2-3 limes for say 2 lbs of meat
          Cumin
          Powdered Chiles of choice, or Chile Powder, or "Mexican Seasoning" if nothing else
          Dried Oregano

          Juice the limes. Put the juice in a zip top bag. Dust the meat on both sides with the spices. Put the meat in the zip top; remove as much air as you can. Marinate the meat for anywhere from 1-8 hours in the fridge.

          Heat your grill. Do not try to skillet cook carne asada. No grill? Use a sheet pan and your oven broiler with the rack in the highest position. Sear the meat no more than a couple minutes per side - cook to medium rare. Slice across the grain but not on the bias. Serve with warm tortillas, grilled onions and bell peppers.

          5 Replies
          1. re: KiltedCook

            Thank you muchly.

            Do I have to wear my kilt while cooking?

            1. re: bigfellow

              Nope - you don't. But I do. The Kilted Cook is my Personal Chef Service name, and I do wear a kilt when cooking for people.

              1. re: KiltedCook

                Montgomery clan here and yourself?

                1. re: bigfellow

                  Borderer Clan Home, from around the Kelso area...

            2. re: KiltedCook

              As far as marinade, paprika, salt, pepper and enough orange juice to wet the entire portion of meat. Shake in a bag, let sit for no more than 3hrs, I do 30min to and hour. Cook in the broiler or on the grill. Squeeze fresh lime on both sides of meat while cooking. Cook to medium well to well done.

            3. Carne asada is one of the few Mexican--broadly defined--dishes I've never developed a tooth for.