Tuesday, January 28, 2014
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Mojo Marinated Carne Asada in Fresh Corn Tortillas
Mojo Marinated Carne Asada in Fresh Corn Tortillas
Last night was the 20th season premier of Survivor "Heros vs. Villians", so in keeping with my 10 year old tradition of Mexican style food on Thurday night, I made Carne Asada. Carne Asada is grilled beef which is thinly sliced and commonly served in tacos and burritos. It is generally marinated in a flavorful herbacious mojo and simply accompanied with onion, avocado (or guacamole) and salsa. In case you are wondering, there is no correlation between Survivor and Mexican food. I dont really know why I started this habit, other than I love Mexican food and I love to watch Survivor. Profound, huh?
For the marinade combine the following in a food processor and pulse until ground down: 1/4 cup fresh cilantro, 2 cloves of garlic, 1/4 red onion, 1 teaspoon cumin, juice from 1/2 lime and 1 tablespoon of red wine vinegar. Add canola oil and continue to process until a paste is formed. Retain about 1/4 of the marinade in a seperate bowl in order to mix with the meat after it has been grilled and sliced.
The best type of meat to use is either flank steak or skirt steak. I prefer skirt steak but it is very difficult to find in my area so flank steak works just a well. If it is a large piece of meat, take the time to cut it down into smaller more manageable sized pieces. Place the meat in a large baking dish and poke all over with fork. Then spread the marinade all over the flank steak and turn to coat. Cover with plastic wrap and marinate in the refrigerator for at least an hour.
To cook the meat, prepare and indoor grill by preheating and coating it lightly with canola oil. Add the steak to the hot grill and cook on each side for about 6 minutes. Resist the urge to peak at the underside while its cooking because that will prevent a really nice crust from forming which is what you want. When he meat has finished cooking remove from the grill to a plate and let rest for 10-15 minutes. Slice very thinly against the grain and toss in the reserved marinade.
Prepare the fresh corn tortillas by warming them directly over the heat of a gas stove, in a foil packet in the oven or in the microwave. I really prefer to heat them over a flame because of the texture the flame gives to the tortilla as well as the toasty corn flavor and aroma. Assemble the tacos by piling on a hearty helping of the carne asada, some fresh avocado, mild red onion and salsa.
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