Carne Asada
- Author: Hilah Johnson
- Prep Time: 1 hour
- Cook Time: 30 mins
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- 2 pounds very thinly cut flank steak (may be labeled as carne asada)
- Marinade:
- 12 ounces beer
- 1 small onion, sliced
- 1/4 cup lime juice
- 1/4 cup minced garlic
- 1/4 cup Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- Choose some or all:
- Bulb onions, 2-3 bunches
- Jalapeños, 6-12
- Anaheim or poblano peppers, 2-3
- Nopales (cactus paddles, de-spined), 3-4
- 1 pound Mexican chorizo links, butterflied
- For Quesadillas:
- Corn tortillas
- Chihuahua cheese
- For serving:
- Salsa, tortillas, cilantro, avocado
- Put the meat in a large bowl with the marinade ingredients and mix all together. Cover and let marinate at room temperature for about one hour. In the meantime, get your charcoal started.
- Once the charcoal is ready and your grill is very hot (about 450ºF) arrange the vegetables and the chorizo, placing the chorizo skin-side down. Cover and open the vents. Grill for about 10 minutes or until the chorizo are cooked on the bottom and the vegetables are getting soft. Turn everything.
- Cover and grill another 5-7 minutes until the vegetables are cooked and the chorizo is brown and crispy. Peppers should be pretty well blackened and nopales turn olive green.
- Keep those warm in a low oven (200ºF) while you grill the meat.
- Cover the grill again and let it reheat to about 450ºF.
- Lay the carne asada out in single layers, grilling for a minute or two on each side until brown with nice grill marks. You will have to do two batches. Keep warm in the oven while you make quesadillas.
- Let the grill cool off to around 300-350º to cook the quesadillas and heat tortillas for tacos.
- Make tacos! Slice the carne asada against the grain, slice nopales and peppers, and chop the chorizo. Serve with salsa and roasted jalapenos and bulb onions on the side.