Slow Cooker Barbacoa Shredded Beef Recipe. Machaca Beef Tacos (sonoran Shredded Beef Tacos) Recipe. Beer-Braised Carne Asada « Chef a la Porte. Yum, beer! If there are two things that go together, it is grilling and beer. So why not grill with the beer as well? This is a really yummy recipe for Beer-Brined Carne Asada. It takes almost no time to prepare; just mix everything together the night before and then slap it on the grill the next day. If you don’t have a grill or a nice grill pan, you can cook this under the broiler. This should serve 4 people; you can stretch it a little farther with more garnishes. Juice of 1 orange 1 bottle amber lager beer (such as Negra Modelo) ½ onion, cut into strips 1 large clove garlic 1 handful cilantro, rough cut 1 lb flank steak Tortillas Tomatoes Limes Salsa 1) Mix all the ingredients together. 2) Let marinate for at least 2 hours, or overnight for the best flavor. 3) Preheat the grill or broiler. 4) Cook for about 5 minutes per side, getting good grill marks and cooking until medium. 5) Remove the steak from the grill and let stand for 5 minutes. 7) Slice the steak into thin strips. 8) Serve and enjoy!
Carne Asada Recipe. Carne Asada, or “roast meat” is a Mexican dish that’s commonly associated with barbecues.
The spices used vary by region, but carne asada is almost always made with thin, cheap cuts of beef such as skirt steak or hanger steak. They may not be the most tender cuts, but boy howdy! They sure pack a wallop of flavour. Not only does this Carne Asada do a good job balancing the salt and spices with the fresh tang of limes and cilantro, it’s cheap, and easy to make. The marinade helps tenderize the meat, and if you’re rushing off to a mid summer barbecue, you can always add a bit of kiwi to recruit the services of its enzymes. While you could just grill this up and eat it like a steak, I like chopping up the Carne Asada and stuffing it into fresh homemade tortillas to make tacos. My original Carne Asada post from over two years ago was the second post on this blog. Equipment you'll need: Combine all the marinade ingredients in a large Ziploc bag.
Recipes & cooking tips for authentic food made right. Aquachile is essentially a very spicy version of ceviche typically made with shrimp (camarones in Spanish) or scallops. A mouthful of lime and burning chilies is as my friend from Jalisco says, "Damn good! " If you exclaim similarly, you can proudly call yourself an adoptive Mexican. If not, tone down your aguachile by adding half the serrano chilies. You can also mitigate the heat with a small helping of sliced avocado. Its smooth creamy texture helps to cool the mouth as you eat. Aguachile is best served cold. Serves 4-6 as a starter 1 lb fresh shrimp or scallops 4 serrano chilies, stemmed and rough chopped Juice of 5-6 limes 1/3 cup cilantro 1 tsp salt plus 1/4 tsp more 1/2 small red onion, finely sliced 1/3 cucumber 1 avocado, sliced 8-10 tostadas as desired For the best mouth feel, you will need to butterfly and devein your shrimp.
Butterflying the shrimp for aguachile con camarones. For large scallops, chop them in half or quarters so that each piece is about 1/2 inch across.