Carne Asada(Beef)Marinade with Cola, SoySauce,Onion,Garlic......?
Mexican food. When it comes to Mexican restnts, unfortunately Boston is not Chicago. Very few Mexicans here; mostly Central Americans , and while Mexican restnts have really proliferated in the last 2 years, they're not very good. sigh. So, we are lucky enough to have one taqueria here that does super carne asada tacos. On my last visit, the chef told me that their flap meat marinade is based on the above ingredients, blenderized. Have any of you seen a related recipe that you could link or share? TIA!
That sounds about as far from Mexican as you can get. I've never seen a carne asada marinade recipe that didn't include oranges and maybe limes.
I've never made it as I've always lived in a city with good, easy access to excellent Mexican food, but yeah - that recipe seems like a nonstarter to me!
I live in the carne asada capital of the U.S. ...in fact, it is our claim to fame. Neither soy sauce or cola are part of our local marinades.
At most of our local places the meat is sprinkled with salt, pepper and granulated garlic. Then lime juice is squeezed over it, followed by some orange juice. It's allowed to rest for about 30 mintues and then it hits the flat top or grill. The biggest mistake most people make with carne asada is over-thinking it. The marinades are simple and designed to enhance the flavor of the beef, not hide it.
Soy sauce goes into pescado zarandeado and cola is frequently used in carnitas...but not carne asada. However, if you like the results you get using the cola/soy marinade, go with it and enjoy your tacos and burritos :-)
Easy Carne Asada
3 lbs. skirt steak
3 oranges sliced in half
1 onion thinly sliced
3 Tbls Garlic powder
2 Tbls seasoned salt
1 tsp pepper
2 Tbls Oregano, dried
1/2 Cup vegetable oil
1.combine the garlic powder, seasoned salt, pepper and oregano.Reserve
2.In a baking dish spread out a layer of onions and place a piece of meat over it
3.Squeeze 1/2 and orange over the meat and sprinkle with some of the seasoning mixture
4.Repeat layering with remaining onions, meat, oranges and seasoning to create a stack of meat.
5.Cover and refrigerate for at least 3 hours
6.Heat a frying pan over high heat with 1/3 teaspoon of oil and fry the pieces of meat for about 3 minutes per side, or until done. Repeat frying until all the meat has been cooked.
7.If using a grill, cook on each side 4-6 minutes. Coals should be white hot; for a gas grill turn on all burners,then turn off middle burner when meat is placed on grill rack.
Fancier Carne Asada
4 cloves garlic, finely minced
1/2 cup cilantro leaves and stems, chopped finely
1 jalapeño, serrano or habanero
2 freshly squeezed limes
1 freshly squeezed orange
1/2 cup olive oil
1 tsp cumin
Freshly ground black pepper
2 Tbls. white vinegar
Beer to taste, optional
2 lbs. flank or skirt steak
1 Onion, chopped
Salt and pepper to taste
Corn or flour tortillas
Additional lime wedges
Pico de Gallo salsa
1.Place the steak in a large pan and add the chopped onions
2.Using a mortar and pestle mash the garlic, chile pepper, cilantro, cumin, salt and pepper into a paste. Gradually add the lime and orange juices, oil vinegar and beer if using. Stir to mix
3.Pour the marinade over the steak and cover with plastic wrap
4.Preheat the broiler or BBQ grill and brush grates (or broiler pan) with some oil to prevent sticking.
5.Remove steak from marinade and drain or wipe off excess marinade and place it on the grill or broiler pan.
6.When the juices begin to rise on the surface of the meat season it with salt and pepper. Allow the salt to dissolve into the juices and then flip the steak.
7.Grill can take anywhere from 2-10 minutes depending upon thickness of the steak and desired degree of doneness.
8.Remove steak from grill and allow to sit for 5 minutes before slicing.
9.Cut across the grain into thin slices.
10.If using the onions and nopales, do it while the steak is cooking.
11.Serve with warm corn or flour tortillas along with extra lime wedges and some pico de guallo.
Onions used in the marinade can be sauteed off and added to tacos