Ingredients
5 to 8 pounds of beef such as chuck, ribeye, ranchero, skirt steak or your favourite cuts
1 cup or bottle of beer
1/4 cup of soy sauce
5 finely chopped garlic cloves
Small bunch of chopped cilantro
1 Tbsp of AP Vinegar or juice of 1 lime (Extra lime if you love the flavour)
2 Tbsp of chicken bouillon or 1/2 Tbsp salt (adjust to taste)
1 Tbsp ground cumin
1 Tbsp garlic powder
1/2 Tbsp chilli powder
1/2 Tbsp black pepper
1/2 Tbsp paprika
1/2 Tbsp onion powder
1/2 Tbsp ground ginger
2 to 4 Tbsp of oil (olive oil)
Tip‼️
Have a lot of fun when making this recipe ?
Add oil 1 Hour before grilling and coming to room temperature
Carne asada needs to come to room temperature for the best flavour and grilling results
Cover carne asada with foil and let rest 10 to 15 minutes before chopping
Substitute beer for ginger ale if needed
if you like your beef fully salted use 1 Tbsp salt, less keeps your beef juicy during the marinading process
You can add more salt at the same time as the oil
Please make all recipes comfortable for your home Corazón
Carne Asada
Carne asada is grilled and sliced beef, usually skirt steak or a flank steak. It is usually marinated then grilled or seared to impart a charred flavour. Carne asada can be served on its own or as an ingredient in other dishes.
The term carne asada translates literally to “grilled meat”; the English-style dish “roast beef” is called by its English name in Spanish, so that each dish has a distinctive name. The term carne asada is used in Mexico and Central America and refers to the style of grilled meat in those countries. In South America, the term used for grilled meat is Asado and it has a different style and preparation.
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