Best 3 Carne Asada With Tomato Jalapeno Sauce Recipes

BEST EVER CARNE ASADA MARINADE

Best Ever Carne Asada Marinade image

This traditional Mexican carne asada marinade recipe will marinade 5 or 6 pounds of meat and can be easily halved or doubled. I've tried many carne asada recipes through the years, and this one outshines them all. The flavors are the most flavorful and authentic and the meat is pull-apart tender. I suggest marinating overnight for the best results. Muy delicioso!

Provided by Toni Ast

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 15m

Yield 20

Number Of Ingredients 14

Ingredients

¾ cup soy sauce
½ cup olive oil
½ cup red wine vinegar
½ orange, sliced
⅓ cup lime juice
⅓ cup orange juice
¼ cup Worcestershire sauce
¼ bunch cilantro, stems cut off and leaves chopped
2 tablespoons minced garlic
1 tablespoon coarsely ground black pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon dried Mexican oregano
2 teaspoons salt

Steps:

Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.

Nutrition Facts : Calories 65 calories, Carbohydrate 3.5 g, Fat 5.6 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 812.3 mg, Sugar 1 g

CARNE ASADA WITH TOMATO JALAPENO SAUCE

Carne Asada With Tomato Jalapeno Sauce image

Ever had El Torito's Carne Asada? Well I love it and get it every time I go. There's just something about the sauce they pour on top that puts it over the top. So I finally decided to try my best at recreating it. How did I do? The key is the white vinegar. Oh and if you do not like your food very spicy, then please remember to remove the seeds and membrane from inside the peppers.

Provided by E. Nigma

Categories Meat

Time 35m

Yield 2 serving(s)

Number Of Ingredients 19

Ingredients

1 lb skirt steak
1 lime, juice of
1 tablespoon white vinegar
2 serrano peppers, chopped
1 teaspoon onion powder
1 garlic clove, chopped
1 teaspoon Mexican oregano
1 tablespoon cilantro, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can fire-roasted tomatoes
1 jalapeno, chopped
1 garlic clove, chopped
1 tablespoon white vinegar
1 teaspoon sugar
1 tablespoon cilantro, chopped
salt & pepper
1 corn tortilla
2 ounces monterey jack cheese

Steps:

Place all of the marinade ingredients, except for the steak, into a food processor and buzz them up. Then pour the mixture over the steak in a non-reactive container and marinade for about 15 minutes. Any longer and the acid from the lime juice will cook your steak for you!
Meanwhile prepare the sauce by buzzing the fire roasted tomatoes, jalepeno, garlic, vinegar, sugar, cilantro and salt & pepper in your food processor until you have a fine consistency.
Place this mixture in a pot over medium heat and cook for about 20 minutes, stiring constantly to make sure the tomatoes don't burn.
Grill the steak over high heat to your desired doneness (skirt steak is exceedingly thin so 2 minutes a side on my gas grill was about medium rare). It all depends on your heat, so since you're the cook, you decide!
Top the steak with the sauce and serve.
Optionally, to do it exactly like they do at El Torito, go ahead and roll the jack cheese inside a corn tortilla (which has been softened in a little bit of hot oil for 5 seconds), which you have baked just until the cheese melts. Place this enchilada on top of the steak before you spoon on the sauce.
Please enjoy.

Nutrition Facts : Calories 582.5, Fat 28.6, SaturatedFat 13, Cholesterol 174.2, Sodium 1198.4, Carbohydrate 23.2, Fiber 4.9, Sugar 8.6, Protein 58.3

CARNE ASADA WITH SALSA MEXICANA

Carne Asada With Salsa Mexicana image

Make and share this Carne Asada With Salsa Mexicana recipe from Food.com.

Provided by Little Suzy Homemak

Categories Steak

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

12 tortillas
8 poblano chiles
2 bunches green onions, dark green tops trimmed off
2 lbs skirt steaks, cut crosswise into 6-inch wide pieces
4 garlic cloves, minced
coarse kosher salt
2 avocados, peeled, pitted and sliced
lime wedge
12 ounces tomatoes, cut into 1/4-inch cubes
1 medium white onion, cut into 1/4-inch cubes
2 -8 jalapeno chiles, chopped
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
coarse kosher salt

Steps:

To make the salsa: Can be made 2 hours ahead. Let stand at room temperature. Combine tomatoes through lime juice in a medium bowl. Season to taste with coarse kosher salt.
To make the Carne Asada: Prepare barbeque (high heat). Grill chiles and onions until charred all over, about 3 minutes for onions and 5 minutes for chiles. Transfer onions to a plate; tent with foil. Transfer chiles to a bowl; cover with plastic wrap and let stand for 15 minutes. After 15 miutes peel and seed the chiles; cut into1 inch wide strips. Transfer to a plate and tent with foil.
Rub steak with garlic; sprinkle with coarse salt and pepper. Grill until cooked to desired doneness, about 3 minutes per side for medium. Transfer to work surface; cool 5 minutes. Grill tortillas until slightly charred, about 10 seconds per side. Cut steaks crosswise into strips; transfer to a plate.
Serve steak with tortillas, chiles, onions, avocado slices, lime wedges adn Salsa Mexicana.

Nutrition Facts : Calories 686.2, Fat 27.2, SaturatedFat 7.2, Cholesterol 66.9, Sodium 769.7, Carbohydrate 68.9, Fiber 8.9, Sugar 7.3, Protein 42.2

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