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geokills
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Registered: 05/08/01
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el Arte del Carne Asada. (now with nachos!)

1
#5774427 - 06/21/06 12:12 AM (7 years, 7 hours ago)

I know, it's been done before.. I've seen [You_Suck] seekin' out
a good recipe, and [GabbaDj] pullin' through in fine style. Of course
[daimyo] also offered up his rendition of this delectable delight
that flew completely under the radar.

But hell, so far as I'm concerned, I can never get enough carne asada! :biggrin:

(You can click on all these images for even bigger images :laugh:

)
(( unfortunately, you will not be able to taste them :crying:

))

For the longest time I have tried to recreate the fantastically
flavored grilled beef often sold at the little taco carts that find
their home on the street corners in downtown Los Angeles
on a warm evening, or that wonderful asada bein' thrown into
hand pressed tortillas at the open air taco bars just a hop
over the border in Tijuana where you can gorge yourself at
bargain basement prices sportin' 3 concentrated packets of
flavor sensation for only one US dollar... But for some reason,
each time I tried to reincarnate this masterpiece on my own
time (and there were many), something just wasn't right.
The texture was off, flavor was lacking.. it wasn't the same.

Well it isn't going to be the same, but just last week I came
as close as I'd dreamed I could. I had simply been way too
shy on the marinade during past endeavors, and the cooking
technique was off ever so slightly as well. To surmise the
experience, the two key secrets are more marinade and
very high cooking temperature.

This should definitely be done on a flame grill - I've tried it on
pans and griddles - FAILURE! I also strongly suggest procuring
some flap meat steak for this procedure. It's that very thin cut
of red meat, with well defined striations throughout; tiny vertical
lines of fat. From there you're going to want to marinade it with
the following (doubting the measurement?, use more!):

Lime Juice (~ 2 large juicy limes worth for 1 lb of flap meat steak)
Freshly ground Black Pepper (at least 1 full tbsp)
Garlic, as much as you'd like (tossed in 3 large pulverized cloves here)
Cilantro (oh about a half bunch)
1 part Worcestershire to 3 parts Soy Sauce (make sure that steak is nice and wet!)
Very Thinly Sliced Onions (about a quarter cup)
Cayenne Pepper (1 - 3 tsp)
Sprinklin' of Oregano if you got it
.. and just before it goes on the grill, a nice layer of large grain Sea Salt (on the "clean" side)

By the time you throw it on that Screaming Hot Grill (fat side
down - there will usually be one side of "clean" red meat, with
the opposite side containing some residual grey colored fat
layers), it should look a little something like this:

After giving the steak a solid workout over those hot and high
flames (fat side down!) for a good 3 - 4 minutes, flip that
honey over and let it cook for another 2 minutes or so on the
other side. A closed grill is recommended so that steam and
smoke can build up and add further dimensions to the final
taste experience. Cooking time will vary depending upon
how thick your steaks are; one technique I very much
enjoy is to turn off the heat a bit early, and leave the lid on
the grill closed for a few minutes while the meat rests and
continues to cook at a lower temperature.

For traditional fair, I'd be throwin' this delicious steak - finely
sliced against the grain - into some down home tacos with all
the fixin's. Pictured here you'll see some grated jack 'n cheddar
cheeses, shredded lettuce, hand made flour tortillas, tapatio
hot sauce, and home made pico de gallo and guacamole.

For the Pico (from highest quantity to lowest):

Red Ripe meaty tomatoes (Romas = , if you use a juicy hot house or vine ripened, de-seed it so your pico stays firm, not sloppy)
Cilantro
Onion (a sweet one preferably, I used red, cipollini would probably be orgasmic)
Small shot of lime Juice or other acid
Freshly ground Black Pepper
Good ol' salt (I used sea salt)
Cayenne Pepper
Also added some chives 'cause I wanted to use 'em up (not necessary since they're oniony in flavor anyway)

For the Guac:

Ripe Avocados
Shot of Lime Juice or other acid
Good ol' salt
Freshly ground Black Pepper
Cilantro

Oh hell, this thread is about THE MEAT-
Let's hear it again for the carnivores!

See those thin cuts, how you can see the patchwork grain of
the meat not so disimilar from the detailed texture of our own
skin? That's what you want!.. if all you see are long horizontal
"veins", you cut with the grain, and that can lead to an
undesirable chewy mastication :nonono:

And of course.. all dressed up! The hand-held meal that
was secretly responsible for our government looking the
other way as non-documented immigrants flooded through
our southern borders to feed us such delicious wonders... :wink:

Most integral ingredients for any carne asada: LIME JUICE, SOY SAUCE, PEPPER! :drooling:

PS. There's even sexier pictures down below in Post#8246811 so don't forget to scroll! :wink:

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Edited by geokills (01/18/09 11:11 PM)

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stefan
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Re: el Arte del Carne Asada.

[Re: geokills]
#5775115 - 06/21/06 03:07 AM (7 years, 4 hours ago)

fuck man, I want to have this for breakfast! :laugh:

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Stein
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Re: el Arte del Carne Asada.

[Re: geokills]
#5775664 - 06/21/06 09:08 AM (6 years, 11 months ago)

Wonderful! I just need cilantro and worcestershire and I'm in business. :thumbup:

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GabbaDj
BTH

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Re: el Arte del Carne Asada.

[Re: geokills]
#5775973 - 06/21/06 12:19 PM (6 years, 11 months ago)

Flap meat is some good stuff.. Nice pics.

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daimyo
Monticello

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Re: el Arte del Carne Asada.

[Re: geokills]
#5789015 - 06/25/06 11:55 AM (6 years, 11 months ago)

How long did you let it marinate?

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geokills
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Registered: 05/08/01
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Re: el Arte del Carne Asada.

[Re: daimyo]
#5789373 - 06/25/06 03:03 PM (6 years, 11 months ago)

Minimum 30 - 60 minutes marination time. Prep the meat first thing, then get all the fixin's ready to roll, fire up the barb, and by the time its hot the meat will be ready to get thrown down.

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sucklesworth
Lick me where Ipee

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Re: el Arte del Carne Asada.

[Re: geokills]
#5792903 - 06/26/06 05:38 PM (6 years, 11 months ago)

I want to rub that on my privates

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motaman
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Re: el Arte del Carne Asada.

[Re: geokills]
#5793103 - 06/26/06 06:43 PM (6 years, 11 months ago)

Great.. That looks supreme.. Thanks for sharing.. :smirk:

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Its Pat
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Re: el Arte del Carne Asada.

[Re: geokills]
#5796919 - 06/27/06 09:17 PM (6 years, 11 months ago)

ANd you're making tacos with Flour Tortillas? Just kidding.
I usually hit up a taco stand several times a week up here in bakersfield, they're every where, just like jesus.

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geokills
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Re: el Arte del Carne Asada.

[Re: Its Pat]
#5799189 - 06/28/06 02:19 PM (6 years, 11 months ago)

The flour tortillas were a request from the people I was eating with!
... Not that I can complain, I'm an equal opportunity tortilla eater. :tongue2:

But on that note, I have to say that these tortillas were actually quite exceptional. I usually have a bag of those Mission brand tortillas layin' around, but for this round I snagged a package of something I hadn't noticed at my market before: Tia Rosas Flour Tortillas. These bitches were super fluffy and soft.. and despite over a decade of loyal Mission tortilla use, and the fact that Tia Rosa's are about twice the price; I don't think I'll be able to buy from Mission again when Tia Rosa's in the house! :lipsrsealed:

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shirley knott
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Re: el Arte del Carne Asada.

[Re: geokills]
#5799824 - 06/28/06 05:41 PM (6 years, 11 months ago)

/ejaculates

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buh

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MistaUNGA
green crack GREEN CRACK!!

Registered: 10/01/06
Posts: 1,519
Loc: Kalifornien, im Süden...

Re: el Arte del Carne Asada.

[Re: geokills]
#6457188 - 01/14/07 02:30 AM (6 years, 5 months ago)

Bump.

I made this recipe today, and god damn was it delicious. Best homemade carne asada I've had.

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geokills
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Re: el Arte del Carne Asada.

[Re: MistaUNGA]
#8246811 - 04/06/08 04:06 PM (5 years, 2 months ago)

Glad you enjoyed it MistaUNGA! :smile2:

Sucklesworth, please remember to let the meat cool before introducing to your sensitive areas! :naughty:

Now that springtime is in the air, it seemed an opportune time to fire up the ol' barbie and go
for another round of this delicious meat. I decided not to use extra sea salt this time (since
the soy sauce provides plenty of salt), and added a little bit of extra virgin olive oil to the
marinade since this cut of flap meat was exceptionally well trimmed and lean. I let the thin
steak sit in the marinade for approximately 60 minutes prior to grilling on screamin' high heat.

1. My friend Johny P posing for the photo op.
2. All chopped up and ready to stuff into my grill (the one on my face this time).
3. Anytime's a good time to be roastin' a pepper (Anaheim pictured).

Voila! ~ The finished products (TACO & NACHOS)

I hope some of you who don't have great Mexican style food available in your area will give this a try.
It is truly a delicious and easy way to prepare meat that can be used in so many ways.

Of course, a good salsa is integral for true Mexican cuisine, but that's another thread... :uptosomething:

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danknugz81
spiralingdownward

Registered: 02/22/08
Posts: 882

Re: el Arte del Carne Asada.

[Re: geokills]
#8247152 - 04/06/08 05:53 PM (5 years, 2 months ago)

looks absolutely delicious. solid recipes you have there.

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LiquidSmoke
My title's cooler than yours DBK

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Re: el Arte del Carne Asada.

[Re: geokills]
#8247289 - 04/06/08 06:46 PM (5 years, 2 months ago)

oh man, those nachos look good

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geokills
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Re: el Arte del Carne Asada.

[Re: LiquidSmoke]
#8247852 - 04/06/08 09:12 PM (5 years, 2 months ago)

You bet your ass they were... probably the best batch I've made to date! :yesnod:

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mushbaby
woodswalker

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Re: el Arte del Carne Asada.

[Re: geokills]
#8248134 - 04/06/08 10:18 PM (5 years, 2 months ago)

OMG! That just isn't right. It looks too damn good and so very far away.

I love Carne Asada and miss eating at the taco stands in TJ. I'll have to give this a shot.

Great pics.

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Stein
Stranger

Registered: 07/03/03
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Re: el Arte del Carne Asada.

[Re: geokills]
#8249476 - 04/07/08 06:16 AM (5 years, 2 months ago)

Whoa, very nice!

You know that meat would have come out finer had you used a stainless steel egg slicer.

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boO

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Re: el Arte del Carne Asada.

[Re: geokills]
#8249709 - 04/07/08 10:06 AM (5 years, 2 months ago)

u're such a fucking asshole you know i can't get fud like that here now you're making me drool all over the fuckin place :grin:

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sucklesworth
Lick me where Ipee

Registered: 08/01/03
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Re: el Arte del Carne Asada.

[Re: geokills]
#8250340 - 04/07/08 01:42 PM (5 years, 2 months ago)

I love you

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Az0th
quantum transfiguration

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Re: el Arte del Carne Asada.

[Re: geokills]
#8254071 - 04/08/08 02:46 AM (5 years, 2 months ago)

Geo... you bring food porn to a whole new level.

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geokills
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Re: el Arte del Carne Asada.

[Re: Az0th]
#8254903 - 04/08/08 12:27 PM (5 years, 2 months ago)

I am, how you say?.. a foodophile! :naughty:

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ohmatic
searcher

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Re: el Arte del Carne Asada.

[Re: geokills]
#8262930 - 04/10/08 03:54 AM (5 years, 2 months ago)

Quote:

geokills said:
I am, how you say?.. a foodophile!

ima go merry you :heart:

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Boom
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Re: el Arte del Carne Asada.

[Re: geokills]
#10964807 - 08/30/09 08:02 AM (3 years, 9 months ago)

I made this last night after drooling over this thread...

It was amazing, thanks for sharing :awesome:

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dstark
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Re: el Arte del Carne Asada.

[Re: Boom]
#10978452 - 09/01/09 12:10 PM (3 years, 9 months ago)

Pics or it never happned :P

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sun_spots
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Re: el Arte del Carne Asada. (now with nachos!)

[Re: geokills]
#12621272 - 05/24/10 06:48 PM (3 years, 26 days ago)

I am SO going to try this recipe! I make my tacos from scratch, and I always use cilantro, onioins, black pepper, sea salt & lime juice for the meat, but the other ingredients are new to me. Should add to the flavor significantly! Throw that on my homemade flour tortillas & let the foodgasms begin...

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lillFish
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Re: el Arte del Carne Asada. (now with nachos!)

[Re: sun_spots]
#15741815 - 01/31/12 10:19 AM (1 year, 4 months ago)

hooooly mole' that looks absolutely gorgeous! That is definitely going to be something I cook a lot of this summer because I can't get enough of that kind of food. Why didn't I see this 616 days ago?

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x7x_x7x
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Re: el Arte del Carne Asada. (now with nachos!)

[Re: lillFish]
#16982615 - 10/07/12 10:42 AM (8 months, 6 days ago)

i consider myself an Artist of Asado. these are my tools:

parrilla

leña de quebracho colorado

disco de arado (my own touch)

fork, knife, pliers

i'll keep this thread updated with my asados :smile:

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Edited by x7x_x7x (10/08/12 10:44 AM)

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geokills
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Re: el Arte del Carne Asada. (now with nachos!)

[Re: x7x_x7x]
#16989284 - 10/08/12 10:16 AM (8 months, 5 days ago)

Nice equipment! :awesome:

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x7x_x7x
working on it

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Re: el Arte del Carne Asada. (now with nachos!)

[Re: geokills]
#16989406 - 10/08/12 10:43 AM (8 months, 5 days ago)

thanks! i'm anxiuos for show it in action :cool:

sure next weekend

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x7x_x7x
working on it

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Re: el Arte del Carne Asada. (now with nachos!)

[Re: x7x_x7x]
#16989418 - 10/08/12 10:46 AM (8 months, 5 days ago)

a good asado always starts with a good glass of wine :wink:

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x7x_x7x
working on it

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Re: el Arte del Carne Asada. (now with nachos!)

[Re: x7x_x7x]
#17022815 - 10/13/12 10:24 AM (8 months, 21 hours ago)

cooking in real time:

quebracho colorado (Schinopsis balansae) firewood

a touch in the fridge enhances the experience :wink:

this wine is Malbec - Cabernet Sauvignon blend produced in small quantities in Provincia de Córdoba. A little jewel :smile:

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x7x_x7x
working on it

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Re: el Arte del Carne Asada. (now with nachos!)

[Re: x7x_x7x]
#17022823 - 10/13/12 10:28 AM (8 months, 21 hours ago)

cooking some home grown sprouts for the salad

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x7x_x7x
working on it

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Re: el Arte del Carne Asada. (now with nachos!)

[Re: x7x_x7x]

1
#17022863 - 10/13/12 10:41 AM (8 months, 21 hours ago)

i use a "disco de arado" over the grill, is a weird tek developed by myself. once the disk is hot, the grease is easily removed with paper. the disk allows a uniform distribution of the heat, and an efficient use of the firewood, since you can cook from the minute zero, yet with flames. usually people wait until the firewood became ember, this way lots of energy are wasted.

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x7x_x7x
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Re: el Arte del Carne Asada. (now with nachos!)

[Re: x7x_x7x]
#17022909 - 10/13/12 10:59 AM (8 months, 21 hours ago)

first i add sliced potatoes and sweet potatoes since the last forever until tender.

in cold days some newspaper over the grill do the trick

today isn't needed.

the wood is ok:

Edited by x7x_x7x (10/13/12 11:05 AM)

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x7x_x7x
working on it

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Re: el Arte del Carne Asada. (now with nachos!)

[Re: x7x_x7x]
#17023479 - 10/13/12 01:41 PM (8 months, 18 hours ago)

open the bottle at least 1 hour before consumption

prick the chorizos, otherwise they explode

solomillo de cerdo

morcilla

with this you don't need junk

Edited by x7x_x7x (10/13/12 02:37 PM)

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geokills
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Re: el Arte del Carne Asada. (now with nachos!)

[Re: x7x_x7x]
#17031794 - 10/14/12 10:17 PM (7 months, 30 days ago)

Ooo morcilla. Looks like a pretty neat way to grill up some tasty eats, love the wood fire.

Where did you get those sausages? They look pretty serious! :yesnod:

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x7x_x7x
working on it

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Re: el Arte del Carne Asada. (now with nachos!)

[Re: geokills]
#17033629 - 10/15/12 06:32 AM (7 months, 30 days ago)

i buy the sausages in bulk quantities in Barrio de Mataderos, the town were is located most of meat commerce.

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geokills
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Re: el Arte del Carne Asada. (now with nachos!)

[Re: x7x_x7x]
#17034771 - 10/15/12 01:44 PM (7 months, 29 days ago)

Ah, Argentina! Very nice. :thumbup:

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Re: el Arte del Carne Asada. (now with nachos!)

[Re: geokills]
#17106603 - 10/26/12 05:43 PM (7 months, 18 days ago)

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General Interest >> Culinary Arts, Gardening and Brewing >> Federation of Advanced Gourmet Shroomerites

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