My most favorite food, now if I just knew how to make it right. I make how I think it’s made attempt just from visual and taste but still missing something. Any willingness to share recipes or tips would be greatly appreciated. Will try everyone eventually and post my favorite
by StellaSkye69
11 Comments
more salsa, less guac. Maybe a fattier cut of meat to make it more juicy?
This carne asada recipe is goooooood https://www.seriouseats.com/carne-asada-food-lab-recipe-kenji
I marinate skirt steak in the juice of an orange, a little olive oil, grated onion, garlic powder, cumin, Chile powder, salt & pepper, and a small can of adobo for at least an hour, then bbq it or grill it on the stove. Serve with salsa & guacamole. Guacamole-avocado, salt & salsa to taste.
When I make esquite I drizzle olive oil on the corn, wrap lit in foil and throw on the grill. Once its done cut off the kernel off. Put some butter, lemon juice, mayonnaise and cojita cheese and a little bit of cilantro and chili powder of top. You can substitute the cojita with parmesan cheese.
Can you share the corn recipe?
I use an amalgamated spice blend but you could buy a Tijuana style asada seasoning
The tradition is skirt/flank I use a lot of bottom round for London broil. It is cheap tougher meat in the tradition of flank but more accessible where I live. I like my beef rare but the round is more tender cooked above med rare also the longer cooking adds more char development.
Process: moisten steaks with lime juice and powder with seasoning. Pound/jacard/hack steak to tenderize and insert flavors. Rest seasoned meat overnight or at least an hour. Bring to room temp. Grill preferably on lump charcoal. Rest 10 minutes
Chop and add the common fixins
K my friend, do you live in the states? If you do just look up carniceria- go there and ask for “carne para asar preparada”, and you grill it with charcoal.
Dawg the corn in the cup is esquite. You gotta steam a few ears of corn then put the kernels in a cup. You then add mayonnaise, cotija cheese, and maybe a pinch of tajin. Some degenerates add mustard but those are uncultured swine.
Carnitas are fool proof and always a crowd pleaser. Orange, cumin, Oregano, onion, salt, pepper, and jalapeño in crockpot with 4 lb pork shoulder fat cap up. Low for 8 hours. Shred and fry in some of the reserved juices. Save the juices for leftovers and fry as needed. Great on tacos, nachos, rice bowls, breakfast tacos, lettuce wraps, salads, and even a Mexican style pizza. Recipe tin eats has a great recipe on her site. I’ve even stuffed in jalapeños or poblanos with cheese and broiled to mix it up.
I also like grilling a huge ribeye and saving leftovers. Cut them up into cubes and fry with onions in a searing hot cast iron with taco seasoning. Great way to use up leftover steak and takes 10 mins flat.
Go grab some diced chuck that’s got a good amount of fat. Onions, cilantro, jalapeño, garlic, lemon/lime, corn tortilla that’s not frozen, and spring onion.
1. Heat up a skillet on high, add a little veg oil or anything without a strong taste and dump in the diced chuck. Season with salt. Some people add a dash of soy sauce, lime juice, and garlic and onion powder, it’s not necessary, but it’s an OK seasoning for steak tacos.
2. When the meat is done, push it aside in the pan and with the same fat+oil in the pan dredge the tortillas and get them cooked/softened.
3. Stack two dredged tortillas on a plate to make one taco, add meat, add diced cilantro and onion, squeeze some lime, and hit it with some salt. And that’s a steak street taco you find in the southwest U.S.
Bonus:
In a sauce pan add a good amount of oil and add sliced onions and jalapeño. Salt. Dry until onions are translucent. At the end add half a garlic clove in the oil. Put aside until cooled. When cooled add to a blender, put the raw half of the garlic clove in too now. Salt. Blend. It will turn into a light green sauce. No need to change anything, just check for salt. You can add onion and garlic powder for more seasoning. That’s the sauce. Some people add a dollop of mayo or more oil to control the spiciness.
Get some oil in a skillet going on high. Fry a whole jalapeño and spring onion whole. Don’t burn it, but some dark to it is ok.
Assemble tacos, fried whole jalapeño, fried spring onion, and some sliced lime on a plate. Have some fried jalapeño sauce ready to go. That’s the street taco meal. Best served with a coca-cola.