Carnes Asada
You cannot dip your toe into the world of Oaxacan cuisine without hearing about Mercado 20 de Noviembre, a massive well-known market, and its grilled meat halls, or pasillo de carnes asadas. This style of grilled meat is found throughout Oaxaca. Paper-thin strips of meat are salted and partially dried before grilling. Choose between tasajo (beef), cecina (pork), cecina enchilada (seasoned pork), and chorizo (Mexican sausage, not thinly sliced). Cooked fast and hot over an open flame, these grilled meats are enjoyed in all manner of Oaxacan dishes.
In this true Mexican carne asada recipe, skirt steak is marinated in a cilantro-beer sauce and grilled (asada) to perfection. Serve with a side of drunken beans and corn tortillas. If preferred, substitute flank steak for the skirt steak.
Prep Time: 15 mins
Cook Time: 6 mins
Additional Time: 8 hrs
Total Time: 8 hrs 21 mins
Servings: 4
Yield: 4 servings
Ingredients:
½ cup dark Mexican beer
¼ cup avocado oil
½ white onion, cut into large wedges
1 cup fresh cilantro leaves
salt and pepper to taste
2 pounds beef skirt steak
Directions:
Combine beer, oil, onion, cilantro, onion, cilantro, salt, and pepper in a blender; blend until cilantro marinade is smooth.
Place steak in a large resealable plastic bag and pour cilantro marinade on top. Seal bag and shake to fully cover meat with the marinade. Refrigerate at least 8 hours or overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate with avocado oil. Grill the meat, turning over once, about 3 minutes per side for medium rare.
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