Here are a few. I will post my own recipe as soon as I type it
4 well trimmed beef rib eye steaks cut 3/4 inch thick
2 tbsp. fresh lime juice
6 flour tortillas (6 inch diameter)
1/4 cup each shredded Colby and Monterey Jack cheese
Place beef rib eye steaks in utility dish; sprinkle with half the
lime juice, rubbing into surface.
Turn steaks and repeat using remaining lime juice. Cover and
refrigerate while preparing coals.
Wrap tortillas securely in heavy duty aluminum foil. Place steaks
on grid over medium coals.
Grill steaks 12 to 15 minutes for rare 140°F to medium 160°F or
to desired doneness, turning
once. Five minutes before end of cooking time, place tortilla
packet on outer edge of grid. Heat
tortillas 5 minutes, turning once. Top each steak with an equal
amount of cheese. Serve with
salsa and tortillas.
Beef rib eye steaks will yield three 3-oz cooked trimmed servings
Beef rib eye steaks may also be cooked in covered cooker, direct
method. Decrease cooking
time to 8 to 12 minutes for rare to medium.
2 pounds flank steak
12 flour tortillas
1/2 cup tequila
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
4 cloves garlic crushed
1 medium onion chopped
1 teaspoon black pepper
1 cup salsa
1 cup guacamole
1 teaspoon tobasco
Mix juices, garlic, onion, tequila, tobasco and
pepper in a bowl. Add meat and marinate both
sides. Cover and refrigerate, turning meat over
occasionally. Let sit for 4 hours or more. Preheat
grill. Place a few drops of water on each tortilla,
stack and wrap in aluminum foil. Place on grill.
Remove meat from marinade, reserving marinade.
Place on grill. Turn steak and tortillas once during
cooking. Brush steak with remaining marinade.
Cook to your liking (12 to 15 minutes for
medium-rare). Cut into thin slices. Place a few
slices of steak on each tortilla with salsa and
guacamole and serve.
1 kilo de diezmillo (1/4 de kilo por persona)
1 cucharada de sal
Se debe poner leña o carbón para hacer las brasas.
La carne se pone en una parrilla sobre las brasas. Ya que
aparecer un jugo con sangre en la superficie se le debe de poner
voltear. No se le vuelve a voltear y se le deja asar hasta que
mismo jugo. En este punto está término medio y jugosa.
Se acostumbra colocar, en la parrilla sobre brasas, cebollas
verdes a que
se asen junto con la carne y se sirven como botana en jugo de
Carnes Baha Style
Mexican Flank Steak | Carne Asada
Carne Asada (mexican Style Beef Tips &
Beef stew meat
Cloves garlic, chopped
Black pepper, ground
Tomato sauce (or 1 large)
Granule style beef bouillon
Sort through stew meat trimming excess fat, gristle. Cut
into 1" pcs. if
necessary. In med. size, heavy bottom pot, place enough
bacon drippings or
melted lard to cover bottom. Place stew meat, garlic and
onion in pot and saute
untill meat is lightly browned. Add water to cover and
two or three tbs. beef
bouillon, cumin, pepper and tomato sauce. Cover. Simmer
on low heat until
meat is tender. Toward end of cooking time (abt. 1 hr.)
add flour to thicken and
continue simmering , stirring from time to time, der
additional 10 min. Remove
from heat and serve with spanish rice (Sopa de Arroz) and
refried beans. Salsa
cruda, Pico de Gallo are good garnishes. Coarsely chopped
tomatoes and shredded cheddar cheese. Serve with warm
flour tortillas, or
make soft tacos.
Mexican Flank Steak
ancho chiles--seeded and deveined
chipotle peppers in adobe sauce --
Soak the ancho chiles in hot water to soften, then puree
in a blender along with
the chipotle chiles adding soaking liquid as needed.
Strain and re turn to the
blender. Add the oregano and garlic and puree. Pour the
marinade over the
steak and marinde overnight. Grill it as desired but be
careful, if you over-cook
it, it will get like shoe-leather. Let rest for 10-15
minutes then slice thinly
downward at a 45-degree angle across the grain. Serve
with taco shells or
tortilla wrapers and any desired toppings.
NOTE: You can use any dried chiles you like depending on
Sonoran Carne Asada
Your carne asada will require the following:
Lemons or limes. The small tart green lime is the standard in
Sonora. the larger
seedless limes are not often used. Yellow lemons are hard to come
by here. In any
case, you will need a lot of them. Bottled lemon or lime juice
will not be the same. Cut
some lemons in half (if small) or quarters and set out with the
rest of the garnishes.
Beef. You choose the cut. The traditional is boneless chuck but
sirloin is often used.
Boneless rib eye is also good. Round steak will work if sliced
thin and cooked as
described below. Have it cut thin if you want to do the job right
... somewhere between
1/4 and 1/2 inch. Large (not thick) slabs make the whole thing
look better. The rule of
thumb here is a pound per person. Remember, people will be eating
for several hours
and longer. If the meat is lean you might purchase a piece of
suet or beef fat. The
burning fat drippings add a lot of flavor to the meat.
Ribs. Big meaty beef ribs are almost always part of a full
fledged carne asada.
Tripas. The intestines of young, milk fed steers. I boil them
ahead of time. You might
also sprinkle a little flour on them. Don't cut them into short
pieces until they are
completely cooked on the grill. This will seperate the wolves
from the sheep.
Salt. It should be coarse. Some people prepare it well ahead of
time with cloves of
garlic and other spices. It makes a great seasoning. The salt
should be in a dish or old
jar, not a shaker.
Frijoles. A day ahead of time put two cups of pinto beans, cover
with water and allow
to stand overnight. In the morning pour off the water and add 1
1/2 quarts of fresh
water. Add one teaspoon salt and boil for one hour until beans
are tender and water is
brown. Cool and pour off most of liquid. Blend beans and small
amount of liquid in
blender. Add water if necessary so that the mixture is thin
enough to blend but not
watery. Add two tablespoons of oil, one tablespoon of butter, one
half pound of cubed
white cheese (Chihuahua normally but Jack or Colby will do) to a
large saucepan or
pot. Add the blended beans to the saucepan and bring to boil. You
can add chilis,
jalapeños, chiltipins or ground red pepper to give the beans a
Tortillas. Medium sized flour tortillas (six to eight inches) are
the standard. You can
include corn tortillas for the dieters or those who prefer but it
is not traditonal here.
Salsas are chunky. "Salsa bandera" is typical. Chop tomato (1
large), onions (1
medium) , chili serrano ( 1 or 2 little hot chilis) or chili
verde (1 large), and add salt and
pepper. A little cilantro and lemon juice is optional. Make a lot
of this. The leftover is
great for huevos rancher in the morning.
Green salsa. Finely chop green tomato o tomatillo and several
kinds of green chilis
including fresh jalapeños if you can get them. The large green
chili's are not nearly as
hot. Add a small amount of chopped onion and lemon or lime juice.
Salsita is watery. Two large tomatoes (stem base removed), one
small onion, two
cloves garlic, 1 chili serrano, two cups water, cook until skin
slips easily off the tomato.
Cool, drain water, put in blender. Add a small amount of salt,
powdered oregano, 5 to
15 (chiltipins) or ground red pepper. Liquefy and refrigerate
until served. Makes 1 to 2
cups that go a very long way but save some for breakfast. This
stuff is good on almost
Guacamole. This can be pasty or watery. Use ripe avocados (two
large). Cut into
halves and remove flesh with spoon. Crush with a fork. Add lemon
juice, salt and
pepper. Put a seed in the dip so that it will not turn brown. Add
a little water if you want
it more like a liquid.
Red onions. Slice the onion in half and then cut into crescents.
Add lemon or lime juice.
Cucumbers. Peel several cucumbers and slice in rounds or chunks.
Squeeze lemon or
lime juice over them. Add salt and pepper to taste. Finely ground
chili colorado (large
red chilis) gives color and a lot of flavor.
Cebollitas. These are like large spring onions. The bulb is about
one inch in diameter
with the long green leaves still attached. These will be grilled
and served as a side dish.
You can substitute whole white, yellow or red onions. Cut them in
quarters and wrap in
Ready to Go!
Fire up the grill an hour or so before you think you will be
cooking the meat. As soon as
the coals are hot place the cebollitas or onion quarters on the
grill and cook until
tender. Some people cut the roots from the cebollitas but they
will burn off. The outer
layer of the onion will also burn. Just hold the shank of the
cooked onion between
thumb and forefinger and squeeze. The tender center of the onion
will pop out. Add salt
and/or dip in lemon or lime juice.
Salt the tripitas with coarse salt. Cook over hot coals until
well done but not burned.
Remove from the heat, chop into small sections (the smaller the
better) and set aside
in a heavy metal or clay pot to keep warm. Guests usually start
with the tripitas while
the ribs and meat are cooking. Serve on a warm tortilla and
garnish with salsa, salsita
(not much), red onions, and guacamole as desired.
The ribs usually go second. Cook over hot coals until well done.
This may take time
because of the large bones. Remove ribs and serve as they are.
The meat is the "taquero's" specialty. Make sure the coals are
hot. If the meat is lean
rub the grill with beef fat or place a few pieces on the grate so
that they will drip and
cause some small, smoky flames. Smoke is a characteristic of a
real carne asada.
Place the thin slab of meat on the grill. When the juices appear
on top sprinkle with
coarse salt. Wait for the salt to sink in a little and then turn
the slab with a large fork.
Sonorans usually like there meat well done. I prefer medium. You
make your own
decision. The flames from the dripping fat and the course salt
really make a difference.
Once the meat is cooked remove it from grill to cutting board and
chop it into small
cubes. Place the cubes in a heavy metal or clay pot that has been
Up to this point, the guests have probably been munching the
veggies and the brave
ones have been snacking on the ribs and tripitas. Hopefully there
has been some
dancing (cumbias are fun ... no real training necessary ... just
get the rhythm).
Making the taco. Put a few tablespoons of meat on a warm tortilla
and garnish with
salsas, red onions, guacamole, salt and lemon juice to taste.
That's a carne asada. Do not rush the meat. Make it last. Keep
the music going and
the food coming. A carne asada is a social event not a business
get together. As the
Sonoran's say, "No te preocupas" or "Don't worry, be happy."
Sorry, no desert ... not flan, not anything sweet. But you can be
as creative as you
want to be. In the restaurants they serve coyotas or corvatas
with the carne asada.
Accompany your Carne Guisada with rice
and beans, if you like, but don't forget the
flour tortillas and salsa. You'll want
tortillas to sop up every last bit of that good
gravy. And who ever heard of eating
Mexican food without salsa? At the
restaurant, both a puréed tomato-based salsa
and the incomparable garlic and herb-filled
chimichurri sauce are served. So listen to
Mama. Forget that fancy food tonight and
enjoy some real home cooking.
Los Barrios Mexican Restaurant is at 4223
Los Barrios Carne Guisada
2 pounds top sirloin, cut into 1- inch cubes
1 tablespoon salt, or to taste
1/2 tablespoon pepper
1/2 tablespoon granulated garlic
1 tablespoon oil
1 medium onion, chopped
1 bell pepper, chopped
2 tomatoes, diced
2 medium potatoes, cut into about 3/4-inch
1/2 cup tomato sauce
Heat a large, heavy, deep pan over medium
heat, add cubes of meat and season with
salt, pepper and garlic. Cover and cook,
stirring occasionally, until meat is about
three-quarters cooked. Pour off and reserve
the accumulated juices. Add oil to the pan,
then add onion, bell pepper, tomatoes and
potatoes. Cook, stirring frequently, until
onion begins to brown. Add tomato sauce
and reserved meat juices and simmer over
low to medium heat for approximately 15
minutes, or until potatoes are cooked
through. Serve with fresh flour tortillas and
salsa, if desired.
Makes about 6 servings.