Hi I tried to make Mexican food for the first time and it was a floop.
I used the recipe in this video but I had to substitute a couple things. The steak wasnt a flank or skirt or slab steak but I'm not positive I want to buy a $20 steak until I get the recipe correct.
https://youtu.be/SIwDlispY58?si=QLTTo0tIDuHSOTe8
Marinade:
6 cloves garlic
¼ cup chipotle peppers – he prefers the adobo kind – used raw not-dry Serrano peppers instead. Not sure if used enough
¼ cup cilantro stalks – used just as much lead as stalk. Used more than 1/4 xup
¼ cup shallots – may not have used enough shallots
3 tbsp soy sauce
½ cup avocado oil – didn't have it; used canola
½ cup lime juice
1/2 tsp kosher salt
2 tsp black pepper – just went to town. Didn't realize a measurement was given. Probably used less than 2 tsp
2 tsp ground cumin – not sure if i used ground or fine
2 tsp ground coriander – only had preground fine coriander i thin
I soaked it for like 16 hours
I used a processor, not a mortar and pestle
I also didn't leave the steak rare enough, probably. That was not an intention that ended up being a failure, I just went too long on the grill.
Any recommendations much appreciated thank you. I speculate starting over with a better recipe would be the first thing to change? I just got a bunch of free oranges. Should a carne asada recipe have oranges?
by Potential_Wear2013
5 Comments
Seasoning/marinade seems fine. How did you grill it? That is key. Carne asada should, ideally, be cooked over hot coals, especially with such a wet marinade. Maybe your coals weren’t hot enough or meat was too far from heat (common mistake). Next time, high heat, turn often, enjoy.
Carne asada is flank or skirt by design, it is thin, it is meant to be.
A lot of people do use oranges – I don’t necessarily think it was the marinade (although it doesn’t seem like you followed it?)
[Try this](https://www.seriouseats.com/carne-asada-food-lab-recipe-kenji)
The cut is too thick for carne asada. The oranges (sour orange not sweet) are to soften the meat, you can use a meat softener of your choice instead.
Seasoning/marinade seems fine. How did you cook it That is key. Carne asada should, ideally, be cooked over hot coals, hence the term “asada” which means grilled. Also, top round is more appropriate for a slow cook, steak ranchero type recipe. Stick too skirt, flap, or thinner slices of whatever you get.
The meat was too thick, bro.