Culture

15 Carne Asada Recipes That Will Have You Drooling Before The End Of This Post

Maica

There are few hard and fast rules on how to make delicious carne asada. Over its long history as carnivorous Latinos’ favorite meaty treat, carne asada has been through many transformations. If you’re making carne asada for the first time there are three key things you must know. 

Sure your papa or tío probably shared their wisdom with you but here is our some of ours.

First, the cut of beef (skirt or flank) must be marinated and seasoned by a pro. Second, the meat must be cooked on a grill or skillet that’s so hot it screams. And third, the meat must be properly rested and thinly sliced before serving.

With the ground rules out the way, here are 15 carne asada recipes guaranteed to get you drooling before you know it.

1) The Simple Carne Asada

Credit: Mexican Food Journal

There are many ways to make a carne asada marinade but many swear by simplicity. At it’s most basic, a simple carne asada marinade is made from oil, salt, pepper, garlic, and lime juice. Nothing more. Let the meat chill in the marinade for at least 4 hours and return to room temperature before you slap it on the grill.

2) The Classic Carne Asada 

Credit: Isabeleats.com

There’s simple and then there’s classic. This carne asada recipe from Isabel Eats follows the recipe the author remembers from her childhood. To the oil, lime, garlic, and seasoning in the simple marinade above, Isabel adds a good handful of chopped cilantro, a chopped jalapeno, white wine vinegar, chilli powder, dried oregano, and cumin.

3) Carne Asada with a Citrus Punch

Credit: RainbowJewels at All Recipes

This crowd-sourced recipe for carne asada takes the basic carne asada marinade above and adds a whole host of other flavors, including a major glug of citrus juice. Lime juice, lemon juice, and orange juice go into this marinade, along with chopped chipotle pepper, coriander seeds and cumin. This recipe recommends flank steak or skirt steak and suggests you regularly massage the meat while it’s marinating!

4) Port Wine and Ginger Carne Asada

Credit: All Recipes

Ever thought about adding a ¼ cup of honey, some grated ginger and a cup of port wine to your carne asada marinade? Well now’s the time to give it a try! This recipe for flank steak with a port wine marinade is essentially port wine carne asada. Searing the meat on a smoking hot outside grill cooks the wine off nicely, leaving a sticky, sweet coating behind.

5) Spicy Carne Asada with Fish Sauce

Credit: A Spicy Perspective

According to the author, this Mexico-inspired carne asada from A Spicy Perspective is a fast, healthy low-carb meal. This recipe is also packed with flavor and easy to prepare. For this marinade, you need to add ancho chilli powder and habanero chiles to the usual ingredients like garlic, cilantro, and lime. These two types of chilli give the recipe a kick. But it’s the addition of fish sauce that adds a vivid umami flavor to the meat that will have your guests coming back to the grill for second and third helpings.

6) Carne Asada Tacos

Credit: Food Network

And now, a true Mexican rule to live by. If in doubt, put it in a taco. The Food Network recommends marinating your steak in a simple Mojo (marinade) that includes two tablespoons of white vinegar and a whole jalapeno for 8 hours. Any more and the meat begins to break down and loses its texture. Once cooked, pile the meat on top of warmed tortillas, sprinkle with lettuce, onion, and cheese and finish with Pico de Gallo salsa.

7) Roy Choi’s Carne Asada

Credit: NY Times

Now we’re going to get a little fancy with this take on carne asada from LA chef and Kogi BBQ founder Roy Choi. A number of ingredients set this recipe apart. Take the classic carne asada recipe, lose the cumin and oregano and add mirin, beer, chopped tomato, and onion. Roy recommends a coal-fired grill to get a good crisp on the outer edges of the meat.

8) Carne Asada with Soy Sauce

Credit: Damn Delicious

This popular recipe from Chungah at Damn Delicious keeps things simple but adds one key ingredient – soy sauce. Seasoning is a very important and every good carne asada cook has a salt grinder on hand. But soy sauce adds a richer flavor that cannot be achieved through salt alone. Chungah quite rightly uses flank steak and cooks the meat for only six minutes to keep the dish nice and rare.

9) Vegan Jackfruit Carne Asada

Credit: The Nut Free Vegan

For our vegan friends, this carne asada recipe replaces beef steak with jackfruit. Jackfruit is a tropical fruit native to South India that has a fibrous, meaty texture when cooked. Shredded jackfruit often pops up on vegan menus as an alternative to pulled pork but when doused in a spicy citrus marinade it can pass for a tasty vegan carne asada! This recipe recommends baking the jackfruit, rather than grilling it but throwing the marinated fruit on the grill should work just as well. 

10) Carne Asada Salad

Credit: Skinny Taste

Carne asada goes beautifully with fresh salad vegetables. This salad recipe from Skinny Taste shows you how to incorporate juicy strip steak into a fresh summer salad. The carne asada is treated to a simple marinade and grilled in the usual way. Once rested and sliced, the meat is thrown onto a bed of salad leaves, covered with homemade Pico de Gallo and doused with the juice of an entire lime.

11) Carne Asada Fries

Credit: Downshiftology

Everything in moderation. If you’re eating the salad, you can also eat the fries! To make carne asada fries, prepare a half portion of carne asada using the classic carne asada recipe above (number 2). Make a batch of fries; either from scratch using russet potatoes and a deep fryer or by short cut using oven fries. Sprinkle grated cheese and a teaspoon of paprika over the fries, pile on the carne asada and finish with a dollop of guacamole. Heaven.

12) Carne Asada Burrito Casserole

Credit: Claire Lower at Lifehacker

Trust Lifehacker to come up with a recipe you didn’t know you wanted. Essentially a layered casserole with carne asada and all the ingredients you’d need for a burrito cooked together in the oven, this carne asada burrito casserole is not elegant but it sure is tasty. 

13) Carne Asada con Rajas

Credit: James Ransom at Food52

Food52 enjoys its carne asada con rajas, which means carne asada with sliced peppers. The most refined recipe on this list, carne asada con rajas requires a fairly complex marinade that includes brown sugar, cumin, and ancho chilli powder. Once the steak has been marinated, cooked and rested, you can start on the rajas. Saute poblano pepper and onions in olive oil, add minced garlic then finish with fresh oregano and a dollop of heavy cream. 

14) Keto Carne Asada and Chimichurri

Credit; I Breathe I’m Hungry

If you’re following a keto, low carb, paleo or dairy-free diet, this recipe is the one for you. This keto carne asada marinadefeatures healthy ingredients like avocado oil, cider vinegar, and cayenne pepper and the side of Chimichurri sauce is much lighter than the usual sides of rice and tortillas. Net carbs per serving: 0g!

15) The Ultimate Carne Asada 

Credit:  J. Kenji López-Alt at Serious Eats

And to finish, the ultimate carne asada recipe from Serious Eats. This recipe combines everything we’ve learned from the recipes above and incorporates it into the ultimate carne asada experience. Three types of fresh chilli (ancho, guajillo, chipotle), a whole load of citrus, soy sauce and fish sauce go into this marinade. The result is a slab of grilled meat that’s buttery, salty, sweet and absolutely delicious.

Chipotle Is Expanding Its Menu Options For A Limited Time Only, They’re Adding Carne Asada To Stores Nationwide

Culture

Chipotle Is Expanding Its Menu Options For A Limited Time Only, They’re Adding Carne Asada To Stores Nationwide

Chipotle / Instagram

Word on the street is that Chipotle has added a new source of protein to its menu for the first time in a year. According to CNN Business, Chipotle is rolling out carne asada for a limited time at its more than 2,000 stores in the United States. 

The real question here is, however, is it better than the carne asada at your tio’s BBQ on Sunday’s? Guess we’ll have to read the reviews and try it out for ourselves.

According to CNN Business, the carne asada option was tested in three American cities over the past year and the company states that it was received “incredibly well.” Chipotle also said that it approved the new addition to steak for three popular diets that you might have heard of recently — ketogenic, Paleo, and Whole 30. 

Here we thought Chipotle was simply trying to cater more to their Latinx consumers, but alright, we see you. 

Since news broke that Chipotle would now be serving carne asada, Twitter had some thoughts. Some positive, some negative, and others downright hilarious.

If you’re a member of Chipotle’s app-based rewards program then you were most likely one of the first to receive notification about the new menu item, and if you’re not — don’t worry, because carne asada is already available for you to order.

However, before we dive in @VidaByJen on Twitter is asking the REAL question on our minds.

Can guac just be free now? Please. Thanks.

Twitter users were also quick to publicize their own personal reviews of what the carne asada was like.

One Twitter user said that “upon first bite the difference in flavor from the regular steak is noticeable.” But in the larger scheme of things, it doesn’t have a noticeably significant effect on taste. The reviewer then went on to say that the carne asada “comes in bigger pieces than the regular steak” making it “difficult to bite into and chew.” Well, the Latino community is used to that, but fair point. 

The bottom line? The carne asada “is tasty but not a huge game changer especially if you typically order steak.” The price point is also a bit higher, so she said she would “not recommend it to a friend.” Welp, there you have it. 

Another Twitter user pointed out the obvious, the carne asada is just steak cut into long strips but go off Chipotle.

Don’t @ us!

One Twitter user said that Chipotle was playing y’all, “you know they already had steak. They’re just adding a lil lime and calling it carne asada.” 

Hmmm, where’s the lie? 

However, these facts still didn’t dissuade anyone from being excited. 

We’ll let them have this one. But y’all should get invited to a BBQ instead of spending your coins at Chipotle, tbh.

Chipotle also spoke up when asked exactly what the difference is between carne asada and steak.

A twitter user asked “what’s the difference between this and regular steak?” To which Chipotle replied, “The original steak is marinated in adobo sauce so this lime and cilantro Carne Asada recipe adds a whole new flavor profile to the protein.” See, the previous Twitter user was onto something. 

Even with Chipotle’s transparency, people are still not believing it.

We’ve been led astray! Carne asada IS steak. 

Someone who may or may not be a Chipotle employee also tweeted that “the amount of times we’re all gonna have to explain the difference” is going to be tired.

We feel ya, but good luck girl! 

Kat Thompson of Thrillist also reviewed Chipotle’s new carne asada addition. Here’s what she had to say: 

Did the carne asada turn out to be better than the steak? “This is something I’ve been going back and forth on. Would this new version of steak replace my beloved cubes? And the conclusion I’ve come to… is no,” Thompson wrote. Although the carne asada was delicious, she still found herself craving and thinking about the steak cubes. 

Despite the steak cubes fairing better in her experience, she still thought the carne asada addition was a great idea. “The acidity of the lime is welcomed, and perhaps the protein would function better in a taco — where it wouldn’t be lost amongst the pool of rice, beans, and salsas,” Thompson wrote. 

Will you be trying Chipotle’s new carne asada? Let us know in the comments below! 

This Traditional Mexican Ingredient Is Ending Up On More And More Menus In The US But Do You Know What It Is?

Culture

This Traditional Mexican Ingredient Is Ending Up On More And More Menus In The US But Do You Know What It Is?

Omgitsjustintime / Instagram

Corn smut, fungus, Mexican truffle — these are just some of the aliases of huitlacoche(pronounced whee-tla-KOH-cheh). But what exactly is this soft, spreadable and dark-as-night ingredient? In simple terms, it’s a plant disease (yes, it’s a parasite) that grows on ears of corn around the kernels in puffy, gray clouds that look kind of like river stones. But when you take this strange fungus into the culinary world, huitlacoche becomes a delicacy used in all sorts of dishes from soups to enchiladas to sauces.

This is an ingredient that Indigenous people have been working with for centuries but as it becomes more common on menus across the US, people are wondering what exactly it is.

Yes, it’s even referred to as the Mexican truffle.

Credit: omgitsjustintime / Instagram

Because it’s technically a fungus, much like the ultra expensive truffle, many restaurants – especially upscale ones – across the US are truing to market it as a truffle. Sure. Whatever floats your boat. 

So where is this Mexican delicacy from, exactly?

Credit: omgitsjustintime / Instagram

The name huitlacoche is Nahuatl, which is the language of the Aztecs still spoken by more than a million people in Central Mexico today. Utilizing this ingredient also dates back to this time. Corn, or maize, was a staple in the Aztecs’ diet, and they used the corn fungus mainly in tamales and stews.

The Native American Hopi and Zuni tribes have also worked with huitlacoche from the get-go. The former called the fungus “nanha,” and the latter held the ingredient in such high standing they say it symbolized the “generation of life.” In fact, huitlacoche has been an important food for indigenous peoples of the Southwest for centuries. So much so that the fungus has ceremonial, culinary and medicinal uses. As far as the healthfulness aspect is concerned, huitlacoche offers more protein than regular corn and has high amounts of lysine, an essential amino acid not found in normal kernels.

Nowadays, chefs are popularizing this once lesser known ingredient in restaurants from LA to NYC.  

Credit: Rosa Mexicano / Screenshot

Of course, as they say, an ingredient could be used for thousands of years by a certain culture but once the white folk ‘discover’ it, it’s said to have gone mainstream. Although it’s true that many US-based chefs are cooking with huitlacoche, it’s still predominantly an ingredient you’ll only find in Mexican driven kitchens. 

Ok, where can I get it? 

Credit: omgitsjustintime / Instagram

Huitlacoche can be bought at most Mexican food specialty stores and comes frozen, jarred or canned. Since you don’t have to strip the corn of the fungus, using huitlacoche in this way proves pretty easy and requires little to no prep. If you do happen upon it fresh, pick the spores when they are light gray in color on the outside and have a spongy texture. Firm samples are overripe and bitter. For a superior earthy-corn taste, go for huitlacoche that forms on the ears, not the stalk. Occasionally, you may find this ideal huitlacoche at a farmers’ market

Now, I’ve got it. What can I do with it?

Since it’s technically a vegetable, you can use it raw. And because it’s a soft fungus, you don’t have to worry about chopping, pureeing or shredding, especially if you get it in a can or frozen. If you do manage to source some fresh huitlacoche, first thank the corn gods, then throw it into dishes whole, or delicately tear it apart with your fingers. Don’t be surprised when the gray fungus turns black with heat — this is a signature characteristic of the ingredient and the reason why many dishes that contain huitlacoche have a dark hue.

At the Rosa Mexicana chain, executive regional chef Joe Quintana says the ingredient goes with so many things, you will have no trouble finding a way to play with it: “Huitlacoche has many uses, and its earthy flavor gives you options to put it into dishes as well as sauces.” At the restaurants, he has paired it with chicken, beef and, surprise, more corn! He also says it goes particularly well with cheese, especially in quesadillas. In a way, you can think of pairing huitlacoche with items that you would normally add mushrooms to, and beyond

Here are some of our favorite uses for this delightfully tasty ingredient. 

Credit: omgitsjustintime / Instagram

Quesadillas de huitlacoche are a go-to on the streets of Mexico City and the earthy flavor of huitlacoche (which also somehow tastes similar to corn) pairs perfectly with the fried masa and salsas. Remember, in Mexico City quesadillas don’t traditionally come with cheese – you have to ask if you want ‘em cheesy. 

You can also throw huitlacoche on top of a sope.

Credit: omgitsjustintime / Instagram

Sopes were built to showcase the flavor of its toppings, which make them the perfect vessel for huitlacoche. 

Or in a gordita. 

Credit: omgitsjustintime / Instagram

Paired with the crisp dough of a gordita, the flavor of the huitlacoche is allowed to shine through and I couldn’t be happier when I eat a huitlacoche gordita. 

They also make an amazing filling for enchiladas. 

Credit: omgitsjustintime / Instagram

Because of their rich, earthy flavor, enchiladas de huitlacoche are often served bathed in a rich mole sauce. Seriously, one of my favorite go-to dishes. It’s rich and kinda heavy but you don’t regret a thing. Get a super good recipe here.