Authentic Carne Asada - Carne Asada Recipe - Carne Asada Tacos

       Do you enjoy grilling? Are you a fan of Barbecue in many forms? If you're anything like me, you've found yourself, standing in line at a food truck, during those late nights, thinking about have a few Carne Asada, or "Asado,' tacos. If  you've ever wanted to learn, the proper way to make authentic Carne Asada at home, then keep reading! Whether it's on a charcoal grill, or in a cast-iron pan, it's possible, and I'll show you how! Here's what you'll need:

  2 lbs Flap Meat, or (Carne Asada)
  1/2 bunch of Cilantro
  1 Tsp ground Cumin
  1 Tsp sweet Paprika
  1 Grated Onion (I used half)
  1/2 Tspn dried Guajio Chili (freshly ground)
  1/2 Tspn dried Oregano
  1 Serrano Pepper (diced)                                               2 Cloves Garlic (crushed)
  4 Tbsp White Vinegar
  2 Limes (juiced)
  1/2  Orange (juiced)
  4 Tbsp Olive Oil (reserve some to coat grill)   
  1 Tsp Salt
  1/4 Tspn Black Pepper (freshly ground)                                                                                


   In a separate bowl, transfer the flap meat, drizzle with oil, and set aside.  In a food processor, add the onion, pulse until fully grated. You should notice it becoming slushy. That's what you're looking for. Next, add the cilantro, along with the rest of your ingredients, and combine. This should take approximately 20-30 seconds. Taste and, adjust for seasoning. You can add some more salt, or pepper, here if you want. Also, if you want your marinade spicier, you can add chopped chili peppers. I used Serrano for medium heat, but, if you prefer more of a milder approach, simply use half a Jalapeno pepper with the seeds and, veins removed. Here's a pro tip: It's important to rinse under cold water to remove any excess capzasin.

   Once you've tweaked your marinade to the desired levels of tang, salt, and spice, it's time to pour in on the meat. Remember that flap meat which was sitting in the bowl, coated with olive  oil? Yes, that's the one! Once you pour the marinade over the meat, remember, this is for two pounds minimum. It isn't absolutely necessary for you to use the full amount of marinade. If I were you, I would add gradually, and mix to coat the meat, then add more, and continuously mix to coat, until I have reached my desired marinating goals. After that, here's another pro tip: you'll want to transfer your meat into the fridge overnight, or at least 4 hours before you decide to grill it. This way, the flavors have a chance to incorporate with one another, as well as the meat.

   While the meat is marinating, now's the time for you to fire up the grill, get the charcoal, or wood fire going. However you want to do this, is entirely up to you! Me? I just used my cast iron skillet, and it worked for me. Withe the heat on high, for at least 2-3 min, or until lightly smoking. Yeah, I know! You need a hot grill/pan for this. Place your meat on the grill, and cook for 2-3 min. on each side (medium rare) or, 3-4 min. on each side for medium-well. If you want it well done (which I personally don't recommend) you'll want to let it go for 4 min on each side. Then, let it rest for at least ten minutes.

After resting, it's time to slice and, dice! So here's another: pro tip! When cutting across the grain, your meat will end up having a much more tender consistency, while you chew, than if you cut along the grain. Meaning, where the muscle striations go, so follow that, and remember to always, cut across the grain. Some people also refer to this as, "cutting against the grain." Just so, you know.

  Now, while you're slicing and, dicing, you're already preparing your corn tortillas aside, and you have your freshly made tomatillo sauce, and, or, guacamole, in a bowl beside you, along with some freshly diced white onions, and cilantro. Right? Well, maybe, I'll teach you how to make Tomatillo Sauce in another upcoming video recipe.

 After everything is prepped and, done, it's time to enjoy the Asada as tacos, burritos, or plain, alongside some rice, and beans, with flour tortillas. You can even have this as a steak fajita with peppers and, onions! Man, the possibilities seem endless! I hope you've enjoyed my tasty recipe for Carne Asada, and I'll see you soon!