Carne Asada, The Best!



Posted September 30, 2015 by admin
Posted in : Cuisines :
  • Recipe By :
    Campcook
  • Prep Time :
    20 min
  • Cook Time :
    6 min
  • Ready Time :
    26 min

Servings

6

Ingredients

  • 3 whole dried ancho chilies
  • 3 whole dried guajillo chilies
  • 2 whole chipotle chili in adobo
  • 3/4 cup orange juice
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 6 clove garlic
  • 1 small bunch cilantro
  • 1 1/2 Teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 2 tablespoons dark brown sugar
  • kosher salt
  • 2 pounds skirt or flank steak

Notes

Having lived in Mexico half time for about 10 years I've eaten my share of carne asada and tried many recipes but this is by far the best ever. Carne means meat and asada means bbq so lets get it on!

Directions

Good carne asada should be tender, rich, juicy, charred and smokey that will work in a taco but substantial enough to be served as a steak.  The following marinade has a good balance of flavors with no single ingredient overwhelming any other–the carne asada of your dreams.

While ancho and guajillo chilies are preferred a mix such as negro, pasilla and California can be used as well.

Wash the chilies, remove stems and seeds and microwave on high for 30 seconds to make them pliable and toasty smelling.  Place all ingredients in a blender blending until you have a smooth sauce, about one minute.  Season to taste with kosher salt, set aside about one cup of the salsa in the fridge.

Add another teaspoon of kosher salt to the remaining marinade and pour over the steak in ziplok bags squeezing out the air and refrigerate at least 3 to 5 hours.

Remove both the steak and reserved salsa an hour before cooking.  Get your bbq to max heat with the grills well oiled.  If you’re using a charcoal grill leave the cover off, if using a gas grill close the lid.  Scrape excess marinade off the steak and bbq about 3 minutes per side depending on thickness to 110 degrees.

Let the steak rest 5 or 10 minutes, slice against the grain and serve immediately with the reserved salsa, lime wedges, avocado, onions, cilantro, tortillas, etc.

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