Carne Asada

Sastojci

2 Smaller Skirt Steaks

Carne Asada Marinade

1/2 Cup Fresh Orange Juice

2 Limes

1/4 Cup Cilantro

2-3 Cloves of Garlic

1 Caldo Di Pollo, Maggi, Boullion Cude

2-3 Tablespoons, Olive Oil

Salt

Salsa Roja

1 Roma Tomato

1/4 White Onion

3 Cloves of Garlic

1 Fresno Chili

1 Chili Di Arbol

1/4 Cup Cilantro

1/2 Caldo Di Pollo, Maggi, Boullion Cude

1 Lime

2 Tablespoons, Olive Oil

Salt

Assembly

1 Pack Corn Tortillas

1 Pack Cotija Cheese or Mexican Cheese Blend (Optional)

1/4 White Onion

1/4 Cup Cilantro

1 Avocado

2 Limes

Salt

Upute

Marinate the Meat

In a blender, add:

1/2 Cup Fresh Orange Juice

2 Limes

1/4 Cup Cilantro

2-3 Cloves of Garlic

1 Caldo Di Pollo, Maggi, Boullion Cude

2-3 Tablespoons, Olive Oil

Salt

Blend until smooth.

Cut the long strips of skirt steak into smaller, manageable chunks. Place in a large freezer ziplock bag and then pour the marinade over the steak, make sure all the pieces are coated, and then roll the air out of it. Place in the fridge for at least 2-3 hours, but best after 24 hours.

Set Up the Grill

Set up a 2-zone grill set up. The means we need 1/3 of the grill to have a pile of coals or preferably and charcoal basket to contain them, then 2/3 of the grill is the indirect side where there are no coals. Use a chimney to heat up a small amount of coals to white hot. Then add fresh coals to the charcoal basket and the add the white hot coals to the fresh coals in the basket and then let the coals in the basket heat up until glowing white hot.

Make the Salsa

Once the coals are almost glowing red, we can start on the salsa. Cut the tomato in quarters, then add skin side to the grill. Add the onion, peeled into pieces, directly on the grill along with the Fresno chili, the garlic still in its paper and the chili de arbo. One each thing is nicely charred on both sides, remove from the grill, and roughly chop.

In a blender or if outside, a mortar and pestle, add the garlic, onion, chili’s, and the 1/2 caldo di pollo cube and then add the tomatoes and grind until a salsa forms. Then season with salt, add a touch of olive oil, chopped cilantro and lime juice.

Grill the Meat

Once the coals are glowing white hot and at their peak heat, that is the perfect time to quickly cook the steaks. Remove from the marinade and place as many pieces as will fit on the direct heat. We want to achieve a strong char on the surface of the meat. If the coals are hot enough, this should happen in 1-2 minutes. Flip and repeat on the other side. Once both sides are beautifully charred and a crust has formed, transfer to the indirect side. If still undercooked, close the lid and allow them to finish cooking on the indirect side. Once all he steak is charred and cooked through, take off the grill to allow to rest for 5 minutes.

If you’re having trouble getting the coals hot, you might have too few coals, they are starting to lose their power cause you timed it wrong, or you could have the vents close,d which is suffocating the flame. Make sure the vents are open when searing to make sure you have good airflow to create that high heat.

Assemble

With the residual heat left over, warm up some tortillas. If using the cheese (which I do recommend), place a small amount and allow it to melt.

To assemble, place a mound of meat on the tortilla, followed by some diced white onion and cilantro and then serve with salsa, avocado a little pickled jalapeño and lime.

Bilješke

Author: Steve Cusato | Not Another Cooking Show