Anywhere from your local taco joint to when you travel to Mexico, you'll see it pop up.
Since Carne Asada literally translates to "grilled meat," it is a term that refers to a range of meat (some marinated others not) that hits a charcoal or wood-fired grill. In fact, the term is so ubiquitious that in some regions of Mexico you use the term "carne asada" to refer to a cookout the same way Americans use the term "BBQ" for both the techinique and the event. At the most simple, it's grilled meat but a few things separate okay Carne Asada from great Carne Asada.
Yes, you'll see Carne Asada on menus everywhere as you travel around Mexico but it originally hails from the North. Just like how Texas has a major cattle culture, so do the Northern regions just south of the border! And while you'll see cattle being raised everywhere from Calexico through Chihuahua, the epicenter fo the Mexican cattle culture is the northern region of Sonora. So, while there isn't a specific moment in time or person who can be tied to Carne Asada, it's widely agreed that it comes from this part of Mexico.
Since Carne Asada is grilled meat, you could really use any cut of meat that stands up to the dry, hot heat of a grill. But the most classic cut to use is skirt steak -- it's mix of fat and flavor and quick cooking time make it ideal for this cooking method. If you can't find skirt steak, you can substitute flank steak or hangar steak instead!
Our favorite way to serve Carne Asada is as you see it pictured here as a sort of deconstructed taco platter with a load of tortillas, salsa, guacamole, and all the fixings. However, there are so many other ways you could serve it from atop sopes, in a burrito, as a taco filling, as part of a torta, or topping greens for a quick steak salad!
Okay, now it's time to stock up on these Mexican pantry ingredients, then try your hand at making this and then share your creation with us by tagging @saltandwind and #swsociety on social!
or flank steak
or another neutral high heat oil, plus more for coating the grill and the scallions and chiles (if using)
peeled and halved
in 1-inch thick slices
for garnish (optional)
for garnish (optional)
or serrano chiles, for garnish (optional)
or guacamole, for garnish (optional)
for garnish (optional)
for garnish (optional)
for garnish (optional)
Marinate The Carne Asada Meat: Place the meat in a resealable plastic bag or a large nonreactive flat container (stainless steel or metal) and add in the 1/2 cup orange juice, 1/4 cup oil, 1/4 cup lime juice, 1/4 cup tequila, garlic and onion. Turn to coat and, if using a resealable plastic bag, push out all the air then seal. Or, if using a container, cover well with plastic wrap. Place in the refrigerate for a minimum of 1 hour and a maximum of 48 hours.
We think this meat is best when marinated between 4 to 8 hours but you can marinate it up to 48 hours if needed!
Cook The Carne Asada Indoors: Remove the meat from the refrigerator and let sit at room temperature at least 15 minutes before grilling. Meanwhile, to cook the carne asada indoors, get out a large grill pan, cast iron pan, or griddle and heat it to high heat. Dip a paper towel in the extra oil then brush the inside of the pan you'll use with it to make sure everything is extra nonstick.
Remove the meat from the marinade, slice it crosswise into pieces 4-to-8-inches in length (this is so they'll fit into the pan you're using so you may not have to do it). Pat the meat dry then season generously on both sides with salt and freshly ground black pepper.
Once the pan is hot, place a few pieces of meat in the pan (they shouldn't be touching and need a minimum of 1-inch apart from each other) and cook, undisturbed, for 2 to 3 minutes. Turn all the meat and cook on the other side for 2 to 3 minutes for medium rare. Remove the meat to a cutting board, and let rest for 10 minutes before slicing.
This recipe is for cooking Carne Asada indoors on a cast iron or grill pan; however, it's traditionally cooked on an outdoor grill. The good news is you can follow the same exact directions for an outdoor grill!
Cook The Scallions And Chiles: While the meat rests, grill the scallions and chiles, as desired. Coat them both with a bit of oil then grill until charred on both sides, about 4 minutes total. Remove them all to a serving platter then sprinkle with salt and a squeeze of lime.
Cooking the scallions and chiles is totally optional but we love it!
Serve The Carne Asada: Once the meat has rested, use a very sharp knife to slice it against the grain into 1/4-inch to 1/2-inch thick pieces. Serve the Carne Asada with the charred scallions, limes, tortillas, avocado (or guacamole, salsa, and cilantro. Or use it to make tacos, sopes, a steak salad or anything else you'd like!
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