Try this Carne Asada recipe, or contribute your own.
- Carbohydrate 55.4692100352378 g
- Cholesterol 2993.709642 mg
- Fat 991.315271030246 g
- Fiber 7.9886001226564 g
- Protein 846.980791091748 g
- Saturated Fat 344.565453840064 g
- Serving Size 1 1 Serving (5276g)
- Sodium 2900.44550900426 mg
- Sugar 47.4806099125815 g
- Trans Fat 107.683850840041 g
- Calories 12671 calories
Step-by-step
- The longer you leave the meat in the marinade the more tender the meat will be - this is great with cheaper/toughter cuts of meat - this can be done several days before cooking
- I prefer to slice the meat (put in freezer till solid enough to cut) then slice thin slices and put in marinade, mixing thoroughly and refrigerate - turning occassionally to keep the marinade well mixed in
- Grill over BBQ - this goes quickly, so youll be putting meat on & taking some off - put cooked meat in covered roaster to keep warm - serve w/flour tortillas and all the fixings (guacamole, shredded cheese, lettuce, salsa, peppers, tomatoes, onions, refried beans, black beans, etc) - enjoy
- note: if you prefer to keep the meat whole & slice later, you can marinade it a lot longer to make sure its all absorbed throughout the meat - baste w/the marinade as it cooks Posted to CHILE-HEADS DIGEST V4 #055 by "Rund, Sharen" <sharen.rund@lmco.com> on Aug 01, 1997
Why is this tough cut still chewy after soaking all night? The answer usually lies in an imbalance of acid or a failure of heat management during the cook.
- Acid breaks down muscle fibers over time, but submerging beef in pure lemon juice and vinegar for longer than twenty-four hours transforms the outer millimeters into a mealy texture before the interior absorbs any seasoning.
- Slice the beef thinly while partially frozen to create uniform pieces that cook in under two minutes per side over high heat.
- If slicing after grilling, keep the cuts whole during the marinade phase to protect the interior from excessive acid saturation while allowing the oil and spices to slowly penetrate the thick muscle tissue.
- High heat is mandatory for caramelizing the exterior sugars from the chile powder and achieving char without overcooking the center.
- Utilize a charcoal grill for authentic smoky flavor, though a cast-iron skillet heated to smoking point indoors serves as an effective alternative when outdoor equipment is unavailable.
Proper management of the marinade ensures the tough muscle fibers yield to the heat without disintegrating. Controlling the cooking duration prevents dry, leathery strips.
