Carne asada tacos.
Carne asada, or "grilled beef" in Spanish, hails from northern Mexico. This dish has its roots in cowboy cooking; Mexico's northern states are prime cattle country. The modern spicy version of carne asada evolved from the simpler grilled meat meant to fill ranch hands' bellies. Like barbecue, the term "carne asada" can apply to the marinated meat itself and to the festive atmosphere in which it's served. Host your own carne asada party or enjoy the dish as a simple but healthy home-cooked meal.
Instructions
1. Seed and mince the jalapeno pepper, placing the pieces into the mixing bowl. Chop the pepper into small pieces if you prefer a hotter carne asada; leave it in large chunks for a milder marinade. Finely chopped peppers release more capsaicin and therefore have more heat.
2. Chop the onions and garlic into rough pieces. Precision doesn't matter as they're flavoring agents for the marinade, not part of the finished product. Add them to the jalapeno pepper.
3. Add the cumin, cilantro, cinnamon, oregano and sugar to the chopped vegetables, then squeeze the juice of both limes over the mixture. Leave the salt and pepper out of the marinade for now; they'll find their way into the carne asada later. If the limes don't produce enough juice to cover the diced ingredients, add vinegar or water. Add the oil to the mixture to finish the marinade.
4. Place the marinade and the whole raw skirt steak or flank steak in the plastic bag, pressing out excess air to maximize contact between the marinade and the meat. Seal the bag and let the meat marinate in the refrigerator between two and eight hours.
5. Set the grill at its highest heat setting about twenty minutes before cooking the meat. If you're using charcoal, move the grate as close to the coals as possible. Carne asada must cook quickly and at high heat to develop its characteristic exterior sear. For stove-top cooking, heat the cast-iron skillet on high heat about ten minutes before you intend to start cooking.
6. Mix salt and pepper with a few pinches of cumin as your cooking surface heats. Sprinkle this mixture on the meat just before it hits the grill or pan and again after you turn the meat.
7. Cook the steak for a few minutes on each side until it reaches your desired doneness. Grill or pan-sear the steak until it's well done for traditional carne asada or pull it from the heat sooner for a more Americanized version.
8. Rest the steak undisturbed on the cutting board for five minutes. Slice it on the bias and across the grain of the meat for tender pieces.
9. Soft flour tortillas are a traditional accompaniment to carne asada.
Serve carne asada with warm flour or corn tortillas if desired. Pico de gallo, thinly sliced avocado, diced raw onion and lime wedges traditionally accompany carne asada, while sour cream, shredded cheese and lettuce are more northerly additions to the table.
Tags: carne asada, Carne asada, high heat, jalapeno pepper, minutes before, salt pepper