Carne Asada
One of the favorite menus at the IRL race at Texas Motor Speedway
is Fajitas; and one of the recipes I use for Beef Fajitas is a
Carne Asada recipe. This is a great
marinade and is good for 
Fajitas
or used as a steak marinade. For the Fajitas, I use sir-loin flap
meat. Most butchers can order this for you, but you can just as
easily use skirt steak or flank steak. I like to marinade the
meat for about 24 hours before grilling.
For Fajitas, I normally sear the meat on a hot grill about 1-2
minutes on each side. Then I slice the meat, making sure I am
slicing it across the grain of the meat. This step and the marinade
help keep the meat from being to tough. After it is sliced, I
toss it with the pepper and onion mixture and finish the dish
in a hot skillet. I have been known to add a splash of tequila
to give it an extra hit. This is not a spicy dish. It has an earthy
wholesome flavor. If you want to spice it up, add pablaono or
jalapeño peppers to the pepper & onion mix.
The other way I like to use this is to marinade porterhouse
steaks or tri-tip steaks and then grill them on a hot fire. I
usually serve this with some grilled onions that have been tossed
in some of the marinade, a side of pinto beans and a frozen margarita.
The marinade stores well and can be frozen, so try making a full
batch.
Carne Asada (Printable
Recipe)
12 cloves Garlic
8 ounces Guajillo Chilies*
2 tsp Oregano
1/2 tsp. Black Pepper
1/4 tsp. Cumin
7 cups Beef Broth
5 Tbsp. Olive Oil
3 tsp. Salt
3 tsp. Sugar
Roast garlic in olive oil strain and reserve the oil. Toast chilies
by pressing them into a hot skillet and turning them this wakes
up the oils and gives them a deeper, nutty flavor.
Rehydrate the toasted Chilies in water; combine oregano, black
pepper and cumin in food processor and blend along with chilies,
garlic and 1 1/2 cups broth. Puree until smooth.
Heat oil and add mixture. Cook until starts to thicken and add
remaining broth. Add sugar and salt and simmer about 30 minutes.
*Pronounced gwahHEEyoh. The guajillo is one of the most commonly
grown chiles in Mexico. They are dark reddish brown and have a
leathery texture. Their heat is mild to moderate, and they are
usually sold in 2 or 4-oz. packages. If you can't find them, substitute
dried ancho or other red chilies.
Entertaining
with Chef Eddie 