Carne Asada
While entertaining friends and family in the backyard, I was coaxed into taking pictures for my blog. What we have here is a typical Southern California-style Mexican BBQ. The chicken was purchased at the Mexican market already marinated, so I won't include a recipe.
About the beef...I bought this meat from the Mexican market. The cut is called "Ranchera" style and there is no equivalent in a typical American grocery store. It runs between $3-5 per pound, and near BBQ holidays (i.e. July 4, Memorial, Labor) it can be found for even less depending on the current specials. A suitable American equivalent is the skirt or flank steak. You will need to butterfly the meat 1-2 times in order to get it to about a 1/2" thickness. Carne asada cooks fast at a high heat so thickness (or lack there of ) is important.
Ingredients (serves 10):
5 lbs. beef (see description above for cuts)
10 stalks of Mexican onions or green onions, cleaned and trimmed
1/2 yellow onion, sliced in rings
1 bunch of cilantro, cleaned
1.5 tbsp. salt
10 limes
Directions:
Cut the lower and upper stalks of green onions leaving the center section about 5" long. Set aside 5" pieces and dice the remaining portions. Cut bottom 1-2 inches of the cilantro bunch. In a large bowl, combine beef, green onion, onion, cilantro and salt. Toss and mix well so that all parts of the beef are touching the veggies and salt is equally distributed. Cover and place in refrigerator for 1-4 hours.
marinating...
Just about 5-10 minutes before you are ready to grill the meat, juice 5 limes over the meat. Toss and coat evenly. Cut remaining limes into wedges and reserve. Grill the meat and remaining green onions about 2-5 minutes each side squeezing some lime on meat as it cooks. Garnish with grilled green chiles, tomatillos, jalapeños or any other yummy veggies you want to grill.
ready for consumption.
