I know it’s a salsa sub but I see lots of you guys make carne asada as well. I used serious recipes recipe https://www.seriouseats.com/carne-asada-food-lab-recipe-kenji and it’s great but not sure if it’s the best one for tacos. And I was thinking Arbol chille salsa.
by salsamasta
11 Comments
I really like sam the cooking guys asada recipe
I like Danny Trejos asada recipe. I make it with mushrooms instead of steak for my veggie wife. So good. Also the pepita pesto is on point.
Los Tacos No. 1 in NYC makes some of my favorite carne asada ever. Below is a recipe, it seems to be pretty close to the real deal when I make it. I’m sure some stuff is different but the recipe is from them for sure.
https://www.chelseamarket.com/recipes/carneasadatacos
Just need black pepper, garlic powder, and salt, orange and lime, and let sit for a day. That’s it.
Flap meat, salt, and a charcoal grill.
Kingsford Professional Competition Briquettes and mesquite lump charcoal are great options.
No need for elaborate marinades. The ingredients are often redundant with those in salsa, and some such as garlic/oil/lime leave an astringent flavor when they drip or burn. Feel free to let it sit in orange juice or beer for a few hours, but flap meat is already incredibly tender on its own.
Big fan of this with simple guacamole (can be just avocado/lime/salt) and simple fresh green salsa (think tomatillos/cilantro/lime/chiles/onion/garlic/salt/pepper).
I like tomatillo based salsas the best with beef. I think the slight tang is the best pairing. Especially on tacos.
I love a good chimmichurri
I do a quarter cup of orange juice, some garlic, salt, pepper, and sometimes a quarter teaspoon of cinnamon. Let it sit in that overnight and then grill it at high heat.
We’ve tried both the non Instant Pot, and the Instant Pot versions from “Cooking Con Claudia” on YouTube – both turned out amazing!
Flap meat is best, but not available in all markets. A good substitute is slices of flank steak, cut thin against the grain. Marinate simply with a bit of OJ, onion, beer, chili powder. Most important is the flavor of the grill. Let it get some char, and if drippings go to the coals to make smoke that comes up all the better. Carne asada is not cooked rare like other beef cook it done, rest and chop up to small pieces. Alternately, you can grill it as above but not fully cooked. Let it cook down, and chop it up, to finish cooking on high heat in a sauté pan or griddle. Best served on warm corn tortilla topped with chopped cilantro and onion , as well as guacamole and lime wedge.
I’m feeling a taco Tuesday tonight