My son found a packet of carne asada meat in the freezer a few days ago and specifically asked if I would make some for dinner, soon. It’s all urgent when you’re 14 years old….
Our butcher slices the meat into 1/4″ thick slices. I don’t know what cut he uses, it isn’t flank steak. This year maybe I’ll remember to ask him.
I sort of followed a recipe I found online, but again my failure to thoroughly read the instructions resulted in a very different carne asada from the dish intended. However, we all agreed this carne asada was my personal best, so far.
Preheat oven to 450°
- 2-3 lbs. sliced carne asada meat Lay meat in large baking pan
- 1/3 c. white vinegar
- 1/2 c. low sodium soy sauce
- 4 cloves garlic, minced Combine in medium bowl
- 2 T. lime juice
- 1/2 c. olive oil
- 1/2 t. kosher salt Add to liquids in medium bowl and whisk to
- 1 t. ground pepper combine. Pour mixture over sliced steak
- 1 t. garlic powder and cover with plastic wrap to marinate for
- 1 t. chili powder at least one hour .
- 1 t. dried oregano
- 1 t ground cumin
- 1 t. smoke paprika
- 1 onion chopped
- 1/2 c. chopped fresh cilantro
- 1 T. lime juice
Combine in small bowl and set aside as relish for tacos.
- 2 large tomatoes, seeded and chopped Place on baking sheet and roast in oven
- 2 jalapeño peppers. chopped (optional) for about 20 minutes, until toasted, but
- 1 white onion, quartered not burnt. After removing from
- 4 cloves garlic, peeled oven, process in food processor w/ salt and pepper until smooth.
Heat vegetable oil in large skillet over medium high heat. Remove steak from marinade and chop into strips. (I actually cooked my slices in the marinade until there was no pink, then cut the meat into 1/2″ strips and added it back to the pan.) Cook, stirring constantly, until most of the liquid is gone. Then, add the roasted vegetable puree to the pan and cook until all meat is coated and there is little to no liquid left.
Warm tortillas, add meat, then top with desired cheese and onion-cilantro relish.
Cooking the roasted vegetable puree with the meat, gave it a nice tomato-y flavor. I left out the jalapeños, because normally the kids complain if it is too spicy, but my son said it could have been hotter. The lime juice in the relish added a nice kick to the flavors.