Recipe: Carne Asada (3) (not Azteca)

CARNE ASADA

2 lb. skirt steak
Juice of 2 lemons
2 mashed garlic cloves
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. onion salt
1/2 med. onion, thinly sliced

Marinate steak, thinly sliced, with above ingredients. Place in refrigerator until ready to cook. Drain. Can be broiled or char-broiled.
Serve with beans, rice or for a treat dice radishes, 1/2 red onion, cilantro. Mix with lemon juice and salt.

For zest, dice 1/2 serrano pepper, add to tacos.

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CARNE ASADA

1 whole tenderloin (4-6 lbs.)

Cut tenderloin in long strips, approximately 6" long and 1" thick.

Two sauces you may use:

One is made of fresh squeezed orange juice and fresh lemon juice. Half and half, you decide on the quantity of juice according to the amount of beef so that it will be juicy. Add salt to taste and slices of white onions. Marinade in a closed container for at least 1 whole day prior to use. Turn the beef from time to time to allow the juices to blend.

The second sauce is more commonly used:
1 cup tomato sauce (8 oz. can)
1 cup prepared BBQ sauce
2 tbsp. lemon juice
1 tsp. garlic powder
1 tbsp. minced onion
1/2 tsp. dry mustard (optional)
1 tsp. black pepper
1 tbsp. Worcestershire sauce
1 tbsp. oil

Combine all ingredients, mix well and let stand for a few minutes for flavors to blend. Marinate beef strips as described above. Yield: about 3 cups. Grill meat strips over glowing charcoal. Serves 8 to 10 persons.

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TAQUERIA STYLE TACOS - CARNE ASADA
Submitted by: stanicks
Yields: 16 servings

"This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on the soft corn tortillas, unlike the American version of tacos."

3 pounds flank steak
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 white onion, chopped
1/2 cup chopped fresh cilantro
1 lime, juiced
2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 cloves garlic, peeled
4 dried New Mexico chile pods
1 pinch salt and pepper to taste
1 (32 ounce) package corn tortillas
2 cups grated cotija cheese (optional)
2 limes, cut into wedges

Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.

In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
3. Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).

Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.

Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.

Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.