If i could give any advice for Carne Asada it would be to Keep it Simple! Salt and lime only on Mesquite
by cabritozavala
Mexican Food
If i could give any advice for Carne Asada it would be to Keep it Simple! Salt and lime only on Mesquite
by cabritozavala
19 Comments
For me, salt pepper garlic powder, lime and little olive oil
Salt, lime, onion, and garlic. Maaaaybe some orange as well.
Also try adding the lime only at the end for even better browning. Acid inhibits the reaction that causes browning.
Lime? I would use orange juice. From like a real orange.
Just throw it on the grill with a bit of salt and run with it. Let nature take care of it.
squeeze lime on it after it is chopped up and placed in the middle of a tortilla.
BTW, they aren’t limes like most think. They are mexican lemons. Not sure if they are exactly the same but key limes are really close.
Salt pepper and lime. And a bit of soy sauce
I use :
Squeeze lemon over the meat FIRST and then add
https://www.google.com/gasearch?q=chef%20merito%20meat%20seasoning&tbm=&source=sh/x/gs/m2/5
Chef mérito add some dashes over the meat
A few dashes of lawrys season salt (be careful it’s salty)
Black pepper
Garlic powder
Chop onions and cilantro
Squeeze half an orange on meat
Toss the meat around with all the seasonings and onion cilantro and some oil (olive oil or any) to add some fat. Let it marinate for an hour at least while you prep other sides.
My neighbor always ask for a taco when I cook my meat on the grill it’s good!
Is that cabbage?
Okay, basic white man. Only guys who feast off of burgers will choose carne asada as their go to Mexican dish
Exactly, keep it simple, the rest is completely optional.
Agreed. Although I also like to use orange zest and juice, and achiote oil.
https://youtu.be/ekdiibGo15U?si=-LRyyjXyD0lo_0Ew
Use flap or skirt steak if you can, so much better than chuck/blade. Also, mesquite wood for the grill.
With good quality meat, salt is all you need. The accoutrements will add more flavors.
btw, thats some good marbling.
it depends on the cut and grade of meat. I would leave a ribeye as natural as it gets meanwhile i would marinate the shit out ribs/sirloin/skirt with some maggi/soy sauce
Con una tortilla de harina 😮💨
Why is it in a pot? Off the grill, chopped up, then what?
We also add orange juice and a few slices of onion in between, but I wholeheartedly agree with you OP! Simple is the way to go