Carne Asada Clásica
Carne asada is the centerpiece of a backyard tradition that’s celebrated throughout Mexico and in the U.S. wherever Mexican immigrants call home. This recipe is adapted from Asada: The Art of Mexican-Style Grilling, by Bricia Lopez with Javier Cabral. According to Lopez, who is co-owner of famed Los Angeles Oaxacan restaurant Guelaguetza, the carne asada tradition as a pasttime took off in the 1950’s, specifically in Sonora and Nuevo León, in the north and northeast of Mexico respectively, where the cattle industry thrives.
As Cooks Without Borders Mexican Cuisine expert Olivia Lopez explains, one person tends the grill while another makes tortillas inside. The spread is served with an array of salsas and other accompaniments, along with a pot of frijoles, and everyone assembles their own tacos.
Flap steak — a thin cut of skirt steak, also known as ranchera — is the most popular cut for classic asada. “When it’s on the thicker side,” writes Lopez in her introductory section on ingredients, “you can season and grill it until medium-rare, and when it’s on the thinner side, you can leave it on the grill a little longer so it chars up until the edges are crispy and delicious. Some people love thick-cut asada and others prefer thinner and more jerky-like. Both are great options.”
Serves 4.
Ingredients
1/2 cup / 120 ml freshly squeezed orange juice
1/4 cup / 60 ml fresh lime juice
1/4 cup neutral oil, such as grapeseed or canola
1 tablespoon apple cider vinegar
2 1/2 teaspoons Worcestershire sauce
6 cloves garlic, minced
6 ounces / 240 ml dark Mexican ale
1 teaspoon freshly ground black pepper
1/2 teaspoon dried Mexican oregano
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/8 teaspoon ground cloves
2 tablespoons sea salt
2 pounds flap steak
4 spring onions or 6 scallions, trimmed
1 cup / 40 g chopped cilantro
1/2 large white onion (5 1/4 ounces / 150 grams), sliced
2 serrano chiles, sliced lengthwise
Tortillas and salsa for serving
Instructions
1. Put the orange juice in a large bowl with the lime juice and vinegar. Add the salt and whisk until the salt has dissolved. Add the oil, Worcestershire sauce, garlic, beer, pepper, oregano, paprika, cumin and ground cloves and whisk to combine.
2. Pat the meat dry with paper towels. Using hte palm of your hand against a flat surface, lightly smash the spring onions or scallion until a little moisture comes out. In a gallon-size resealable bag, add them along with the marinade, cilantro, onion, serranos and the meat. Mix well, seal and let sit in the refrigerator for at least two hours, or overnight.
3. Remove the steaks from the refrigerator to allow them to reach room temperature before grilling., still in the marinade. That should take at least 30 minutes.
4. Start a charcoal or gas grill. The gas should be set to high. If using a pellet grill, preheat your grill to 450 F / 250 C for at least 15 minutes. If using charcoal, the coals should be red but entirely covered with grey ash.
5. Remove the steaks from the marinade and put them on the grill directly over the fire. Close the lid and cook, turning once, about 4 or 5 minutes on each side. Transfer the meat to a cutting board and let rest 5 minutes.
6. Slice the meat against the grain. Serve with warm tortillas and salsa.
Accompany this with:
RECIPE: Corn tortillas
RECIPE: Guacamole: the traditional way
RECIPE: Roasted Salsa Verde
RECIPE: Salsa Macha
RECIPE: Frijoles de Olla
Carne Asada Clásica
Ingredients
- 1/2 cup / 120 ml freshly squeezed orange juice
- 1/4 cup / 60 ml fresh lime juice
- 1/4 cup neutral oil, such as grapeseed or canola
- 1 tablespoon apple cider vinegar
- 2 1/2 teaspoons Worcestershire sauce
- 6 cloves garlic, minced
- 6 ounces / 240 ml dark Mexican ale
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried Mexican oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cloves
- 2 tablespoons sea salt
- 2 pounds flap steak
- 4 spring onions or 6 scallions, trimmed
- 1 cup / 40 g chopped cilantro
- 1/2 large white onion (5 1/4 ounces / 150 grams), sliced
- 2 serrano chiles, sliced lengthwise
Instructions
- Put the orange juice in a large bowl with the lime juice and vinegar. Add the salt and whisk until the salt has dissolved. Add the oil, Worcestershire sauce, garlic, beer, pepper, oregano, paprika, cumin and ground cloves and whisk to combine.
- Pat the meat dry with paper towels. Using hte palm of your hand against a flat surface, lightly smash the spring onions or scallion until a little moisture comes out. In a gallon-size resealable bag, add them along with the marinade, cilantro, onion, serranos and the meat. Mix well, seal and let sit in the refrigerator for at least two hours, or overnight.
- Remove the steaks from the refrigerator to allow them to reach room temperature before grilling., still in the marinade. That should take at least 30 minutes.
- Start a charcoal or gas grill. The gas should be set to high. If using a pellet grill, preheat your grill to 450 F / 250 C for at least 15 minutes. If using charcoal, the coals should be red but entirely covered with grey ash.
- Remove the steaks from the marinade and put them on the grill directly over the fire. Close the lid and cook, turning once, about 4 or 5 minutes on each side. Transfer the meat to a cutting board and let rest 5 minutes.
- Slice the meat against the grain. Serve with warm tortillas and salsa.