Carne asada is a type of thin meat often cut into small strips and served in tortillas, but it can also be prepared as an appetizer. It is usually marinated and grilled, but you can also sauté it or cook it in a slow cooker. Read on to learn more about how to make this appetizer at home.
Ingrediants
For 4 or 6 servings.
- 900 gr of Beef
- 4 minced garlic cloves
- 1 Chilli, chopped and seeded
- 1 teaspoon of crushed cumin seeds
- 125 ml Coriander or freshly cut parsley
- Salt and Pepper To Taste.
- 60 ml of Lime juice
- 2 tablespoons of wine vinegar
- 1/2 teaspoon of sugar
- 125 ml of olive oil
Steps
Part 1 of 5: Marinate the Meat
Step 1. Combine the ingredients for the marinade
In a large bowl, mix all the ingredients except the meat together.
- Make sure you use a bowl made of a non-reactive material, such as glass. Acid in vinegar and lime juice may react with metals such as aluminum, so avoid using them.
- If you can't find a fresh chili, you can use canned ones, which will be a little less spicy, or 1 teaspoon of ground red peppers.
- If you don't have fresh garlic to chop, you can use half a teaspoon of garlic powder.
- If you only have dry cilantro, use about 40ml instead of the 125ml indicated in the recipe.
Step 2. Sprinkle the meat
Place the meat in the marinade and turn it several times to cover both sides well.
The cut usually used for carne asada is the belly
Step 3. Marina for 1-4 hours
Cover the bowl with plastic wrap and store it in the refrigerator.
- Generally the longer you leave the meat in the marinade, the more tender and flavorful it will become. Leaving it too long, however, could cause it to harden.
- Four hours is the maximum recommended time. At that point, you won't get a significant difference in the flavor of the meat. However, you can keep it for 24 hours before it goes bad.
- Do not leave the meat to marinate on the kitchen counter. Doing so would be an invitation for bacteria. Only do this in the refrigerator.
Part 2 of 5: Prepare the Grid
Step 1. Scrub the grill
Use a brush to remove traces of burnt and caked foods from previous grills.
Even if you cleaned the grill after the last time you used it, it is still a wise idea to do it again, especially if you haven't used it in a while. Scrubbing the grill will help remove other debris that may have settled between uses
Step 2. Sprinkle the grill with rapeseed oil
Pour a small amount onto a clean paper towel and pass it over the wire rack.
- The oil will create a non-stick coating that will limit the amount of scale during cooking.
- In the absence of oil, you can use aluminum foil. Cover the aluminum grid and drill holes with the tips of a fork. You will need to drill the holes so that the heat can pass through the aluminum.
Step 3. Preheat a charcoal grill
Start about twenty minutes before cooking, taking care to prepare two zones, one at a high temperature and a colder one.
- Set the cooking zone aside temporarily.
- Use alcohol to ignite a small pile of charcoal. Let it burn until it is covered in white ash.
- Spread the embers on the bottom of the grill. Use long-handled tongs to carefully spread the charcoal. You should have two or three layers of charcoal in one third of the grill, and one or two layers in another third. The last third should be without embers.
- Place the hob back on the grill.
Step 4. Alternatively, preheat a gas grill
As with the charcoal grill, start twenty minutes before cooking. Set all items to their maximum temperature.
Step 5. Check the grid before starting
The grill must be very hot before you lay out the meat.
- To check a charcoal grill, hold your hand about 10 cm above the highest flames. You should only be able to count to one before having to remove your hand. If you can tolerate the heat longer, the grill isn't hot enough.
- For a gas grill, the temperature gauge should reach 260C before it is ready.
Part 3 of 5: Grilling the Meat
Step 1. Put the meat on the grill
Use tongs to remove the meat from the marinade and place it on the hottest part of the grill.
- Hold the meat on the marinade bowl to allow excess liquid to drain. Discard the marinade.
- You can cover the grill after cooking the meat, but it is not necessary.
Step 2. Cook for 8 minutes, turning the meat at least once
After about 4 minutes, as soon as one side of the meat is golden brown, use the tongs to turn the meat over to the other. Cook for another 4 minutes for medium doneness.
- The liquid from the marinade should be sufficient to prevent the crust from forming on the bottom of the meat.
- If you want to cook the meat on the side, turn the meat 90 degrees after cooking it for two minutes. Repeat while cooking on the other side.
- Cook the meat for a few more minutes if you want it well done.
Step 3. Check for doneness
Insert an instant-read meat thermometer into the thickest part. The thermometer should indicate at least 60 ° C.
You could also cut the meat in the center and check its color. Medium cooked, it should be rosy. If well done, it should be completely brown
Part 4 of 5: Serve the Meat
Step 1. Let the meat rest
Transfer the meat to a cutting board and let it rest for 3-5 minutes.
By letting the meat rest, you will give the juices a chance to redistribute themselves. The result will be a much more succulent meat
Step 2. Cut the meat into 6mm thick strips
Hold it steady with a fork and use your other hand to cut it with a suitable knife.
- Use a thin-bladed knife.
- Turn the meat so that the longest part is facing you. The muscle fibers should run horizontally.
- Hold the knife at a 45 ° angle and cut the meat across the grain. Do not cut along the fibers, otherwise it will be tough and difficult to chew.
Step 3. Serve immediately
The carne asada should be served hot.
Part 5 of 5: Alternative Cooking Method
Step 1. Cook the carne asada in a pan
Sauté the meat in the pan for about 8 minutes, turning it once halfway through cooking.
- Pour 15-30ml canola oil into the bottom of the pan and heat it to medium-high heat. Let the oil heat up for 1-2 minutes so that it gets hot enough.
- Put the meat in the pan. Cook it on one side for 4 minutes before turning it using tongs. Cook for another 4 minutes on the other side.
- This will give medium rare to blood. Leave the meat for an extra minute or two if you want it more cooked.
Step 2. Simmer the meat
Cook the meat in a slow cooker for 10-12 hours on a low temperature.
- Place the marinated meat and remaining marinade in the pot.
- Cooked this way, the meat will be soft enough to cut with a fork.
