carne asada
- Thread starter Clint
- Start date
Mike R. (Heyworth)
TVWBB Pro
Entirely possible. The real deal mexi place here serves the real deal mexi food, and their asada is all dry spices, and not flank nor skirt, based mostly on cost. It's very fashionable to use flank and skirt, but the folks that own this joint aren't paying those prices for it. Whatever cut it is, the do a **** of a job with it, i've probably gone through a 100 lbs of it just myself! 5-6 years ago, you couldn't give away a skirt steak, now its treated like fliet, dang food network!
brady martin
Banned
tampico, lime juice, onions, jalapeno and el chef merito carne asada seasoning (the best). awesome carne asada.
or
orange juice, lime juice, onions, garlic, jalapenos, lawrys seasoned salt.
or
orange juice, lime juice, onions, garlic, jalapenos, lawrys seasoned salt.
George Curtis
TVWBB Olympian
ranchera seems to have a lot more fat in it from what i've seen. its all good.
Clint
TVWBB Olympian
carna asada (ranchera from the mexi-mart). Onions, green peppers, leeks in evoo, garlic salt, & taco seasoning.
marinated in an orange, fresh garlic, evoo, 1/4 c fresh cilantro & ??? for ~5+ days.
on the grill
add a little guac, salsa, habanero sauce, sour cream...mmmmmmmmm
http://www.facebook.com/photo....8ca33b&id=1290367307
marinated in an orange, fresh garlic, evoo, 1/4 c fresh cilantro & ??? for ~5+ days.
on the grill
add a little guac, salsa, habanero sauce, sour cream...mmmmmmmmm
http://www.facebook.com/photo....8ca33b&id=1290367307
George Curtis
TVWBB Olympian
that will do it ! i think i'll try the ranchera next time.
Clint
TVWBB Olympian
you won't regret it. The pic on the grill, if there was a piece you felt like tearing off for a sample, it'd pull off with ease. Seemed almost fillet'd (sp??? lol). Good stuff, going to do it again.
For the marinade I squoze an orange with my hands while it was in the peel until it was juicy inside, then I put that, half of a bunch of chopped cilantro, a couple TBSP of minced garlic (from a jar), EVOO, & maybe some pepper in a bag & massaged it a time or two per day for >5 days in the meat drawer. I meant to cook it earlier but that's the way things go around here..
I cooked it direct for ~10 minutes but the meat dripped on the coals & dropped the temp from ~425 to ~275 so I flipped it every 3 minutes, direct with the lid off (sometimes stacked {meat piled}, sometimes spread out) for another 20 minutes or so until it took on a nice color.
For the marinade I squoze an orange with my hands while it was in the peel until it was juicy inside, then I put that, half of a bunch of chopped cilantro, a couple TBSP of minced garlic (from a jar), EVOO, & maybe some pepper in a bag & massaged it a time or two per day for >5 days in the meat drawer. I meant to cook it earlier but that's the way things go around here..
I cooked it direct for ~10 minutes but the meat dripped on the coals & dropped the temp from ~425 to ~275 so I flipped it every 3 minutes, direct with the lid off (sometimes stacked {meat piled}, sometimes spread out) for another 20 minutes or so until it took on a nice color.