Sabroso Asado De Carne Recipes

BEST EVER CARNE ASADA MARINADE

This traditional Mexican carne asada marinade recipe will marinade 5 or 6 pounds of meat and can be easily halved or doubled. I've tried many carne asada recipes through the years, and this one outshines them all. The flavors are the most flavorful and authentic and the meat is pull-apart tender. I suggest marinating overnight for the best results. Muy delicioso!

Provided by Toni Ast

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 15m

Yield 20

Number Of Ingredients 14

Best Ever Carne Asada Marinade image

Steps:

Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.

Nutrition Facts : Calories 65 calories, Carbohydrate 3.5 g, Fat 5.6 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 812.3 mg, Sugar 1 g

Ingredients

¾ cup soy sauce
½ cup olive oil
½ cup red wine vinegar
½ orange, sliced
⅓ cup lime juice
⅓ cup orange juice
¼ cup Worcestershire sauce
¼ bunch cilantro, stems cut off and leaves chopped
2 tablespoons minced garlic
1 tablespoon coarsely ground black pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon dried Mexican oregano
2 teaspoons salt

SABROSO ASADO DE CARNE MOLIDA

Provided by My Food and Family

Categories Casa

Time 1h25m

Yield Rinde 8 porciones.

Number Of Ingredients 10

Sabroso asado de carne molida image

Steps:

Precalienta el horno a 350°F. Mezcla bien la carne, los huevos, las migajas de galletas, 1/4 de taza de la salsa para carne, la cebolla, el apio, la sal, el condimento para aves y la pimienta. En una fuente para hornear de 13x9 pulgadas, previamente engrasada, forma con la mezcla de carne un rectángulo de 12x9 pulgadas.
Hornea durante 45 minutos.
Mezcla en una cacerola pequeña 1/4 taza de salsa para carne y la mermelada. Hazlo hervir a fuego bajo, revolviendo de vez en cuando. Con una cuchara vierte esto sobre el asado de carne. Hornea durante 15 minutos más o hasta que la carne esté completamente cocida. Deja reposar durante 5 minutos antes de rebanarla para servir.

Nutrition Facts : Calories 330, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Ingredients

2 lb. de carne molida de res
2 huevo
25 galletas RITZ Crackers, bien trituradas (aproximadamente 1 taza de migajas)
1/2 taza de salsa original A.1. Original Sauce, cantidad dividida
1/2 taza de cebolla finamente picada
1/2 taza de apio finamente picado
1 de sal
1 de condimento para aves (poultry seasoning)
1/4 de pimienta negra molida molida
1/3 taza de mermelada de naranja

CARNE ASADA

Nothing beats the smoky richness of charred sliced steak stuffed into tortillas. Carne asada translates to "grilled meat" and refers to the many variations on this dish, as well as parties that center around grilling the marinated meat. Esteban Castillo, the author of the cookbook and blog "Chicano Eats," combines the intensity of a dry spice rub with a citrus juice marinade in his recipe. Sometimes, he pours some beer into the mix too, but this version, fresh with cilantro, garlic and scallions, already gives the steak big, aromatic flavors.

Provided by Genevieve Ko

Categories meat, main course

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 17

Carne Asada image

Steps:

Make the steak seasoning: Tear the cooled chile into small pieces and place in a spice grinder, along with the peppercorns, coriander and cumin. Pulse until everything is roughly ground. Transfer to a small bowl and stir in the garlic, onion and salt.
Marinate the steak: In a small bowl, whisk together the lime juice, orange juice, Worcestershire sauce, oil, cilantro, scallions, garlic and 1 tablespoon steak seasoning. Place the steak in a resealable freezer bag or shallow dish, and pour in the marinade. Make sure the steak is evenly coated. Seal the bag, or cover the dish and refrigerate for 2 hours.
Heat an outdoor charcoal or gas grill to medium, or set an indoor grill pan over medium.
Transfer the steak to a baking sheet lined with foil (discard the marinade). Sprinkle the remaining steak seasoning all over the steak. Grill for 3 to 4 minutes on each side for medium-rare, 4 to 5 minutes for medium and 6 to 7 minutes for well done. Remove the steak from the grill (but leave the grill on) and let rest on a cutting board for about 10 minutes before cutting into thin, small slices.
While the steak rests, warm the tortillas: Reduce the grill heat to medium-low. Place the tortillas on the grill and cook until they start to blister but are not blackened, 1 to 3 minutes. Stack in a clean kitchen towel and wrap well. Serve warm, with the sliced steak and salsas.

Ingredients

1 guajillo chile, stemmed, seeded, lightly toasted and cooled
3/4 teaspoon black peppercorns
1/2 teaspoon coriander seeds
1/4 teaspoon cumin seeds
2 1/4 teaspoons dehydrated minced garlic
2 1/4 teaspoons dehydrated minced onion
3/4 teaspoon kosher salt (such as Diamond Crystal)
1/2 cup fresh lime juice (from 4 large limes)
1/4 cup fresh orange juice (from 1 large orange)
1 tablespoon Worcestershire sauce
1 1/2 teaspoons vegetable oil
1/4 cup chopped cilantro
2 scallions, sliced
2 garlic cloves, sliced
1 1/2 pounds flank, flap or skirt steak
12 to 16 corn tortillas
Salsas, for serving