Saturday, May 3, 2008

Authentic Carne Asada

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
Hickory wood

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.

Guacamole Clasico

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!

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