Written by Carne Asada is a great alternative to ground beef for taco’s and burritos. The marinade comes together in minutes and the cooking doesn’t take much longer. This recipe is a general guideline. As always on FoodbyFranz, feel free to improvise. I would love to hear about your results. This recipe feeds two hungry men nicely.
Asada ready to Chop
1 lb meat – Usually labeled skirt steak. Many markets have beef labeled carne asada. Any mexi market will have multiple choices – ask the butcher
3 garlic cloves
2 tbsp oil (we use olive oil)
2 tbsp brown sugar
lime juice (1 lime)
1 Tbsp rice vinegar
good dash of sea salt
good dash pepper
1/2 tsp cumin seeds, toasted & crushed
1 average jalapeno – seeded & chopped (*optional)
1 Tbsp soy sauce
3 Tbsp of broth, cola or beer
Cilantro – 1 Tbsp chopped plus more for serving table-side.
Asada Burrito, pintos and SW veggie mix
Create marinade out of garlic, olive oil, brown sugar, lime juice, rice vinegar, salt, pepper, cumin seeds, jalapeno, soy, liquid option and 1 tbsp cilantro. Marinade the slabs of beef for 1-12 hours (a seal-able baggie works well here).
Grill or broil, hot and quick to your desired done-ness. Remove from heat and allow to rest a few minutes before chopping up for taco’s or burrito’s.
For Taco’s; offer soft corn and or smaller size flour torts, chopped white onion, cilantro, lime wedges and some hot sauce.
For Burritos; offer soft taco size flour tortillas, shredded cheese, guacamole and salsa.
