THE BEST AUTHENIC CARNE ASADA MARINADE RECIPE | THIS MAMA ...
Looking for an easy carne asada recipe? Grill up this authentic carne asada marinade for tacos. One the best Mexican carne asada recipes!
Provided by Anne-Marie Nichols
Total Time 8 hours 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 12
Number Of Ingredients 15
Steps:
- Combine all ingredients (except steak) in a large mixing bowl. Whisk to combine.
- Place meat in a gallon-sized freezer bag, in the bottom of a shallow baking dish, or a non-reactive (plastic or glass) storage container with a lid.
- Pour carne asada marinade on top of the meat, cover dish or close bag, and marinate overnight up to 48 hours in the refrigerator.
- Take the steak from the marinade. Toss the leftover marinade.
- Cook the meat until just cooked through on a hot grill. (Rare to medium-rare.)
- Cut cooked meat into strips.
- Place meat and favorite toppings in tortillas to make into tacos or burritos.
Nutrition Facts : Calories 700 calories, CarbohydrateContent 24 grams carbohydrates, CholesterolContent 141 milligrams cholesterol, FatContent 38 grams fat, FiberContent 1 grams fiber, ProteinContent 61 grams protein, SaturatedFatContent 14 grams saturated fat, ServingSize 1/2 pound, SodiumContent 1018 grams sodium, SugarContent 22 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 22 grams unsaturated fat
TACOS CARNE ASADA RECIPE | TYLER FLORENCE | FOOD NETWORK
Try Tyler Florence's Tacos Carne Asada recipe from Food Network: His citrusy green mojo marinade gives flank steak a real kick.
Provided by Tyler Florence
Categories main-dish
Total Time 2 hours 10 minutes
Prep Time 45 minutes
Cook Time 20 minutes
Yield 4 servings (2 tacos per person)
Number Of Ingredients 27
Steps:
- Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
- Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
- Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
- To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.
- In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
- Yield: approximately 1 1/4 cups
- In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
- Yield: 2 cups
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