ShadowDriver
12-03-2016, 09:12 PM
With many thanks to Tonybel, and their family recipe (http://www.bbq-brethren.com/forum/showthread.php?t=174573), I finally made some Carne Asada that's worth mentioning.
My photography won't do it justice, so I apologize ahead of time.
Gathered most of the ingredients for a quick group photo.
http://i8.photobucket.com/albums/a48/marclovelace/2016-12-03%2012.54.06_zpskad9i9pm.jpg
Couldn't get good skirt/flank steak out here in beef country :shocked:, so I went with diezmillo (thinly sliced sirloin). Rather glad that I did, to be honest.
I couldn't get the spice mixture that Tonybel mentioned, but my Hispanic Grocery had something similar... so I hit the meat with that before combining all the goodness in a 1 gallon zip-top bag for a few hours.
Fired up the kettle with the last of my briquettes (going to try lump for next few cooks after tonight), and a single chunk of pecan.
http://i8.photobucket.com/albums/a48/marclovelace/2016-12-03%2017.57.11_zpsautu9nkm.jpg
I really like how our local Hispanic Grocery cooks/serves their Asada.. so I brought in the meat from the grill and did a rough chop on the lot of it. I'd only cooked it to about a med-rare, and the chop combined all the meat and fat nicely. I put the onions and such from the bag in a big cast iron skillet to cook those down a bit (ended up chopping up the onion rings just after this photo) before adding the meat for a quick toss over med-high heat for a little more warm-up.
http://i8.photobucket.com/albums/a48/marclovelace/2016-12-03%2018.27.43_zpsmqwumht9.jpg
Broke out some freshly-made flour tortillas from La Espiga De Oro (same grocery I picked up much of the other stuff). I'd never had FRESH tortillas before finding this place... no wonder I'm the Gringo watching other families tote 10-12 bags of them out the front door!
http://i8.photobucket.com/albums/a48/marclovelace/2016-12-03%2018.35.57_zpsjm3stwj9.jpg
Momma sliced up some avocado, I threw in a grilled Mexican onion, the asada, and some Espiga De Oro house-made salsa (and a spritz of lime juice). Sorry for the crap photo. At least you can see the margarita in the background. :mrgreen: :eyebrows:
http://i8.photobucket.com/albums/a48/marclovelace/2016-12-03%2018.40.46_zpszufo9plc.jpg
Gratuitous bite-shot.
http://i8.photobucket.com/albums/a48/marclovelace/2016-12-03%2018.41.41_zpsqxib3ogn.jpg
If you haven't made some Carne Asada in a while (or ever)... give it a shot. This recipe won't disappoint! Thanks, Tonybel!
My photography won't do it justice, so I apologize ahead of time.
Gathered most of the ingredients for a quick group photo.
http://i8.photobucket.com/albums/a48/marclovelace/2016-12-03%2012.54.06_zpskad9i9pm.jpg
Couldn't get good skirt/flank steak out here in beef country :shocked:, so I went with diezmillo (thinly sliced sirloin). Rather glad that I did, to be honest.
I couldn't get the spice mixture that Tonybel mentioned, but my Hispanic Grocery had something similar... so I hit the meat with that before combining all the goodness in a 1 gallon zip-top bag for a few hours.
Fired up the kettle with the last of my briquettes (going to try lump for next few cooks after tonight), and a single chunk of pecan.
http://i8.photobucket.com/albums/a48/marclovelace/2016-12-03%2017.57.11_zpsautu9nkm.jpg
I really like how our local Hispanic Grocery cooks/serves their Asada.. so I brought in the meat from the grill and did a rough chop on the lot of it. I'd only cooked it to about a med-rare, and the chop combined all the meat and fat nicely. I put the onions and such from the bag in a big cast iron skillet to cook those down a bit (ended up chopping up the onion rings just after this photo) before adding the meat for a quick toss over med-high heat for a little more warm-up.
http://i8.photobucket.com/albums/a48/marclovelace/2016-12-03%2018.27.43_zpsmqwumht9.jpg
Broke out some freshly-made flour tortillas from La Espiga De Oro (same grocery I picked up much of the other stuff). I'd never had FRESH tortillas before finding this place... no wonder I'm the Gringo watching other families tote 10-12 bags of them out the front door!
http://i8.photobucket.com/albums/a48/marclovelace/2016-12-03%2018.35.57_zpsjm3stwj9.jpg
Momma sliced up some avocado, I threw in a grilled Mexican onion, the asada, and some Espiga De Oro house-made salsa (and a spritz of lime juice). Sorry for the crap photo. At least you can see the margarita in the background. :mrgreen: :eyebrows:
http://i8.photobucket.com/albums/a48/marclovelace/2016-12-03%2018.40.46_zpszufo9plc.jpg
Gratuitous bite-shot.
http://i8.photobucket.com/albums/a48/marclovelace/2016-12-03%2018.41.41_zpsqxib3ogn.jpg
If you haven't made some Carne Asada in a while (or ever)... give it a shot. This recipe won't disappoint! Thanks, Tonybel!