Carne Asada, Spicy Beans, and Jalapeno-Cilantro Salsa

Carne Asada is one of my favorite grilled Meats. In Latin America, carne asada (literally 'grilled meat' (specifically beef), though any type of dry heat cooking may be used) is made from thin marinated beef steak, usually skirt steak, flank steak, or flap steak. It is usually cooked with a certain amount of searing to impart a charred flavor. Carne Asada can be served as a main dish or as an ingredient in other dishes.

Carne Asada Ingredients

Carne Asada (I get about 3 lbs.)

Orange Juice

One large white onion

Cilantro

Lime Juice

Cumin

Garlic

Paprika

Chili Powder

Salt

Pepper

Queso Fresca Cheese

Flour Tortillas

Marinade:


Mix:

3-4 cups of orange juice (Enough to fully cover the meat in a freezer bag.

1 tablespoon of lime juice

1 tablespoon of ground cumin seed

1 tablespoon of minced garlic

1 tablespoon of finely chopped cilantro

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon of chili powder

1 teaspoon salt

1 teaspoon pepper

Directions:

Put marinade in a large freezer bag, along with the meat and get enough air out of the bag so the meat is completely in the marinade.

Now, so far as time, I’ve sometimes only marinated the meat for a few hours. Mostly though, I like to let it sit in the refrigerator overnight.

I’ve read that the citric acids break down the meat, and it does seem to be tenderer the longer you let it sit.

COOKING THE MEAT:

The only way to go on this is BBQ. I put mine on skewers as shown below: 

Sear the meat on both sides and turn over regularly.
Skirt steak is sliced pretty thin, so it doesn’t take long to cook. Usually, you’ll want to cook till about medium done. After meat is done add flour tortillas to the grill to warm to serve with carne asada.

I serve meat on a plate with the skewers. Top carne asada with a spoonful of jalapeno-cilantro salsa, a few sprigs of cilantro leaves, and queso fresco cheese. (See pictures at the bottom of this post).

 

Spicy Beans Ingredients

1 large can pinto beans

½ pound of chorizo (homemade or store bought)

Jalapeno (seeded and deveined)

½ white onion

Oil

Directions:

Heat a tablespoon of oil in a pot, then add chopped jalapeno and chopped onion.  Cook for about two minutes.  Add chorizo and cook until done, then add the beans.  Let the beans simmer for about 15 minutes.  Serve warm.

Jalapeno-Cilantro Salsa

Yield: 1 ½ to 2 cups of mild salsa

Ingredients:

4-5 jalapenos, seeded, deveined and cut in large chunks

 1 medium sized bunch of cilantro, which is about a little over 1 cup of packed cilantro leaves

 2 garlic cloves

 Juice of 2 limes

½ to ¾ cup of olive oil, adjust based on how thick you want the salsa

 ¼ tsp of cumin

Directions:

Place all the ingredients in a mini food processor or blender, mix/blend until all the ingredients are completely crushed and the sauce is smooth. Make sure the sauce is blended well enough so that the olive oil is well mixed into the salsa. Use immediately or refrigerate until ready to use. 

The salsa is best if used the same day it’s prepared. 

Serve everything with warm flour tortillas.  Enjoy everyone!