>>7314827 I've never done up my own carne asada, the mexican market one town over pulls it off so damn well that I just go buy it from them. From what the spanish-speaking staff and chinese-speaking cashier tell me (and by that I mean that they jibber at me in broken english and maybe i pick out a few words), in addition to the visibly obvious sliced onion and cilantro, it also has cumin, paprika, garlic, and dried peppers. As far as cooking goes, don't throw out the onions, pile them on top of the meat while it cooks and chop them up along with it when it comes off the grill. Adds good flavor
it's just language. we call fried potato sticks french fries despite the fact that they're not french. just don't take everything so literally. it's called carne asada because it's steak in a mexican context. also probably because it is meant to be grilled. either way, interpretation of the names that we call food is definitely a minor technicality. it's not a matter of whether or not it's grilled. obviously it's not grilled because i'm asking how to cook it
>>7315011 >cumin, paprika, garlic, and dried peppers awesome thanks anon. i'll be sure to give that a shot. especially since it was straight from the mouth of pros
Fuck op if it's labeled carne asada it probably already has spices on it. If it's nice out grill it for about 3 minutes per side. If not just pan fry it for about 5 minutes on medium, flip it then cook for 4, flip it again and cook for 3 minutes. Let rest then slice thin and throw it on some fries with sour cream, guacamole and pico de gallo.
this is how i like it, may sound strange but its based on how a mexican restaurant i worked at does it. it was real good
marinate for about an hour in soy sauce, Worcestershire, garlic powder and lime juice. about 5 parts soy 1 part worcestershire.
slice meat thinly, put on oiled grill sautee onions/peppers in frying pan add minced garlic, some white wine and teryiaki glaze to onions/peppers add nearly rare meat to pan until everythings done serve with tortillas, cheese, sour cream, whatever you want
>>7315766 >soy sauce >teryiaki glaze damn son i would've never thought of that. sounds pretty good though desu. i don't have enough time anymore to marinate it, but maybe i'll try seasoning it with some
After 3 seconds of googling, I found out "asada" can also just mean "roast," like the noun. What does the meat look like, OP? If you're looking to make carne asada, you're probably best off with skirt, flank, or flat iron/butler's steak. That price seems low for any of those, could it be a roast?
For me carne asada is thinly sliced (or pounded flat) beef that you marinate and then sear over high heat. Then you slice thinly against the grain and serve either alone or on tortillas with onions and peppers. Or as tacos. Or on a salad. Endless possibilities.
My marinade recipe for the roughly 1lb of meat you have would be:
1/4cup lemon juice 1/4cup lime juice 2 cloves garlic, finely minced 2 Tbsp soy sauce 1 Teaspoon each of: Chili powder Cumin Oregano Paprika Black pepper Mexican hot sauce
Combine all those ingredients with some cilantro (maybe a quarter cup chopped). In fact put it all in a blender! Then add about 1/2 cup of canola oil slowly as it blends.
Put aside a half cup of that. Put the rest with the meat in a big ziplock bag and marinate 12-24 hours.
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