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

Home | Community | Message Board

You are not signed in.
New Account

Forum Index Search Posts Trusted Vendors Highlights Galleries FAQ User List Chat Store Random Growery

This site includes paid links. Please support our sponsors.

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

Welcome to the Shroomery Message Board! You are experiencing a small sample of what the site has to offer. Please or register to post messages and view our exclusive members-only content. You'll gain access to additional forums, file attachments, board customizations, encrypted private messages, and much more!

Shop:

Autoflowering Cannabis Seeds, Bulk Cannabis Seeds

Injection Grain Bag, North Spore Mushroom Grow Kits & Cultivation Supplies

Jump to first unread post

Pages: 1 | 2 | Next > [ show all ]

geokills
∙∙∙∙☼ º¿° ☼∙∙∙∙

Registered: 05/08/01
Posts: 25,284
Loc: city of angels
Last seen: 1 hour, 55 minutes

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

3
#5774427 - 06/21/06 12:12 AM (20 years, 4 months 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:

--------------------

--------------------
┼ ··∙ long live the shroomery ∙·· ┼
...╬π╥

╥π╬...

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

Extras:

Similar Threads	Poster	Views	Replies	Last post
Tacos.	GabbaDj	11,196	10	09/26/08 12:14 AM by Nemo_Hoes
Braised Elk Steak w/ cranberry apple glaze.	ApJunkie	9,342	15	04/06/08 02:45 PM by LiquidSmoke
The Matador Pizza ( 1 2 all )	geokills	21,903	27	04/19/09 02:25 PM by geokills
[outdated topic] ( 1 2 3 4 all )	geokills	47,356	73	01/18/09 11:29 PM by geokills
TM's AWESOME Steak Bomb!! (Pictorial) ( 1 2 3 all )	TM	28,886	53	07/19/11 04:08 PM by Maverick
2006.04.17 - Mom's Famous Pumpkin Bread ( 1 2 all )	Chazzersize	16,982	21	04/14/08 11:11 AM by dstark
Been on a fish kick - fish recipes	sucklesworth	9,112	7	09/18/17 06:29 PM by Roadkill
filipino egg rolls - recipe as promised on IRC :P	boO	12,175	14	07/24/12 12:51 AM by akira_akuma