SAN DIEGO STYLE CARNE ASADA
San Diego Style Authentic Carne Asada Recipe loaded with Mexican flavors and taste. Perfect for carne asada tacos or burritos.
Provided by Darcey Olson
Categories Main Course
Time P1DT30m
Number Of Ingredients 15
Steps:
- Add all the ingredients (except the meat and orange slices) to a medium size bowl and stir until blended. Transfer to a large Ziploc Bag.
- Add the steak and shake to coat the entire piece of meat evenly.
- Lay the bag flat and add the orange slice directly to the meat - half on top and half on bottom.
- Refrigerate overnight or at least 2 hours. (*Note 1)
- Before grilling, remove from the refrigerator up to an hour in advance. (*Note 2)
- Ten minutes before grilling, add meat tenderizer (optional)
- Pre-heat grill to medium high.
- Place meat directly on greased grate for 6-8 minutes. (*Note 3)
- Flip and grill for an additional 6-8 minutes, until your desired doneness is reached.
- Let rest for 10 minutes before slicing against the grain and serving.
Nutrition Facts : Calories 321 kcal, Carbohydrate 5 g, Protein 41 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 113 mg, Sodium 986 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CARNE ASADA BURRITO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 5h20m
Yield 6 burritos
Number Of Ingredients 31
Steps:
- For the marinade: Mix the oil, lime juice, orange zest and juice, garlic, onions, chili powder, cumin and salt in a bowl until combined. Adjust seasoning if necessary. Transfer the marinade into a large freezer bag. Add the steak and marinate in the fridge for at least 4 hours or maximum overnight.
- Heat a grill or grill pan to medium-high heat and lightly coat with canola oil. Pull the steak out of the marinate and grill until charred and nice and crusty, 5 to 7 minutes a side. Remove and let rest for 10 minutes before slicing. Slice the meat thinly against the grain.
- For the sandwich build: Place the tortilla flat and smear on even layer of Cilantro Pesto. Sprinkle with tomatoes and pile on the steak. Wrap it up tight and eat whole, or slice in half on the bias -- just don't forget to dunk it in plenty of Charred Salsa.
- Place the pumpkin seeds into a dry skillet and toast on medium heat until lightly golden and fragrant, 5 to 6 minutes. Add the cilantro, parsley, olive oil, lime juice and jalapenos into a food processor, and then pulse until smooth but still slightly chunky. Adjust seasoning as you see fit.
- Heat a large grill pan to medium-high heat. Add the tomatillos, garlic, tomatoes, onion, ancho and poblano chiles. Char on all sides until blackened in parts, removing the charred vegetables and chiles to a cutting board once blackened. Depending on their size, each vegetable will char at a different rate.
- Place the charred ancho chile into a small bowl and pour enough hot water to cover it. Allow to sit until the chili is softened, 8 to 10 minutes. When softened, remove the stem and seeds.
- Remove the stem and seeds from the charred poblano as well as the stem and skins from the charred garlic cloves and onion quarters.
- Put the soaked ancho and poblano chiles, tomatillos, garlic, tomatoes, onion, cilantro, agave and lime juice into the bowl of a food processor and blend until mostly smooth. Season with salt and pepper to your heart's content.
CARNE ASADA BURRITOS
This recipe came from the April 2012 issue of Cuisine at Home Magazine. Prep time does not include marinating time.
Provided by Kerena
Categories Steak
Time 50m
Yield 6 burritos, 6 serving(s)
Number Of Ingredients 19
Steps:
- Combine 1/2 c cilantro, 1/2 oil, lime juice, chipotle, adobo sauce, garlic, vinegar, salt, cumin and black pepper in a large bowl.
- Add steak to marinade; toss to coat. Cover bowl with plastic and chill 4-12 hours, flipping steak occasionally.
- Heat 2 T oil in a large cast iron skillet over high heat until it shimmers. Remove steak (reserving 1/4 c marinade) and season with salt and black pepper; cook 5-7 minutes per side for medium rare. Transfer steak to a cutting board and let rest for 10 minutes. Slice steak against the grain.
- Saute' bell peppers and onion in drippings in skillet with reserved marinade over medium high heat until crisp tender, 3-5 minutes.
- Warm tortillas in a large nonstick skillet over low heat.
- Divide the steak, bell pepper-onion mixture, romaine lettuce, avocado, pico de gallo and 2 T cilantro among tortillas. Fold sides of tortilla into center, then roll edge closest to you over the filling; continue rolling and tucking in filling until enclosed.
Nutrition Facts : Calories 668.8, Fat 39.7, SaturatedFat 7.4, Cholesterol 77.1, Sodium 951.1, Carbohydrate 46.7, Fiber 6.2, Sugar 4.7, Protein 31.8
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