We recently had Carne Asada when we went to a friends house for a party, whose parents are from Mexico. They served this authentic Mexican dish and we loved it! They also served some Mexican Rice, Spiced Beans, freshly-made Pineapple Juice, and Horchata, a tasty rice drink. We decided to make it around Cinco de Mayo and post it as a fun Mexican Party meal idea.
2 pounds flank or skirt steak, or London Broil, cut 1/8" thick, (In spanish it is called Ranchero)
(We found our Ranchero at a Mexican Grocery store.)
Mojo, or Marinade
4 garlic cloves, minced
1 jalepeno, chopped
1 handful cilantro, finely chopped
2 limes, juiced
1 orange, juiced
2 Tbs. white vinegar
1/2 Cup olive oil
Place meat in baking dish and pour over marinade. Cover and set in fridge for 3 hours. (Do not marinade longer than 4 hours.) Follow instructions on bag of wood for lighting. Grill meat 7-8 minutes on each side and salt and pepper to taste.
Fresh hot green chiles, (about 2 Serranos, or 1 Jalapeno) roasted and chopped
1/2 med. white onion, finely chopped
2-3 plum tomatoes, absolutely ripe, chopped
1/4 cup coarsley chopped cilantro
3 med. ripe avocados, mashed
1 fresh squeezed limes
Salt, to taste
To roast the chiles, lay them in a small, ungreased skillet on medium heat. Turn them every minute until they have softened and have dark spots. Chop and place in bowl. Add remaining ingredients. Cover with plastic wrap until you are ready to serve.
Pico de Gallo
4 Vine ripe tomatoes
1/2 med. red onion, chopped
1 handful cilantro, chopped
1 Serrano chili, finely chopped
3 cloves garlic, minced
1 freshly squeezed lime
1/8 cup olive oil
1 tsp. Kosher salt
Combine all ingredients and toss. Let stand for 15 minutes.
To assemble your Carne Asada:
Place grilled meat inside a corn tortilla (We made ours homemade- the recipe is on the back of the bag of Masa.) Garnish with a large spoonful of Guacamole and Pico de Gallo. Fold the tortilla over, like a taco, and enjoy!