carne asada

I’m apologizing on the front end for not having pictures, but I’m not a food blogger so if you want pretty pictures go explore Smitten Kitchen or The Pioneer Woman.

I can tell you that this is the best Carne Asada recipe we’ve concocted so far.
{seriously—we’ve been trying for nearly 6 years}

Another disclaimer; I’m totally an intuitive cook.
This means that I don’t use recipes and just follow my gut and experience.
I did how ever actually measure out everything this time {well roughly} so that I could give out this recipe at the request of some friends from Cali.

Back story: My Soldier’s father is Mexican.
My Soldier would prefer to eat Mexican food 3 meals a day.
My Soldier also has high standards and is not a fan of America’s version of Mexican food {read hard taco shells that you buy at the grocery store}
Carne Asada street tacos are the favorite for both of us.
We prefer it on a lightly fried corn tortilla with onions, cilantro, lime and our homemade salsa.
That’s it.
Simple is really better.

This recipe yields 4 large skirt steaks, feel free to halve the recipe, although it makes awesome leftovers.
4 small or 2-3 large Skirt Steaks (aka flap steak)
12 limes juiced {no joke. buy them in bulk, you’ll thank me later} which yields about 1-2 cups of juice
2 lemons juiced—which yields about ½-1 cup of juice
1 cup of orange juice {oranges are too expensive to juice when I buy a jug a week anyways}
1 large onion diced
1-? jalapenos diced {we like it hot so we always use 2-3}
1 large handful or bunch of cilantro roughly chopped
2 tablespoons of kosher salt
1 tablespoon of fresh ground pepper
¼ cup olive oil
2 tablespoons white vinegar

Mix all ingredients.
Place skirt steaks in seal-able {look at me making up words} container and cover with the marinade. {make sure it is totally covered or you will be sad come dinner}
I marinate in the morning and My Soldier grills them for dinner.
The longer you marinate the less vinegar you need.
Grill them on high heat flipping once till they are medium well. {they cook up fast since they are SO thin}
Let the meat rest and roughly chop it.
Throw it on a tortilla and enjoy!

Recipe posts WILL NOT be a regular occurrence.
Figuring out the measurements was a total pain.
Sorry.

  1 comment for “carne asada

  1. esther
    09.12.2011 at 12:48

    YESSSS! I’m SO excited to try this!! Thanks for the recipe!

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