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Old 03-29-2005, 07:19 PM   #1
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Carne Asada?

I did a search and didn't find anything....

We had a wonderful entree at a Mexican Restaurant called "Carne Adobada"

Closest thing I can come to it is Carne Asada.

I have the meat....can one of you cooking geniuses help me?

Thanks!

By the way the meat was thinly sliced skirt steak and the meat was rare and soooooooo tender!

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Old 03-29-2005, 07:24 PM   #2
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carne adobada should be meat (almost always pork) in an "adobo" rub. Let me track down my hometowns cook book and translate an entry on how to make it. In the meantime let me tell you the secret to good carne asada on a grill:

Use a large chunk of fat to keep the grill oiled, the charred fat adds flavor

use more sea salt (kosher?) than you would expect to need. Real carne asada is a little tough, salty and tastes great with a fresh pico de gallo, tortillas and refried beans.

If possible get organic meat... in Mexico "aged beef" is rare even though 80% of american beef is aged. "fresh" beef will be tougher but it has it's own flavor that's right for carne asada.
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Old 03-29-2005, 07:47 PM   #3
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You're a darling Lugaru! Thanks in advance!
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Old 03-29-2005, 07:49 PM   #4
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Quote:
Ingredientes

1 kg de pulpa o costilla de res o cerdo en trozos
½ L de agua hervida o clorada
5 chiles guajillo desvenados y remojados
2 chiles anchos desvenados y remojados
3 cucharadas soperas de aceite vegetal
¼ de taza de vinagre blanco
2 cucharadas cafeteras de sal
1 cucharada cafetera de ajo en polvo
1 cucharada cafetera de cebolla en polvo
½ cucharada cafetera de pimienta molida
½ cucharada cafetera de tomillo molido
1 cucharada cafetera de comino molido
½ cucharada cafetera de orégano molido
2 clavos de olor
About 2 pounds of beef or pork shoulder or leg
Boiled water
5 Guajillo peppers that have been devained and rehidrated *
1 cup vegetable oil
1/4 cup white vinagre
2 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground pepper
1/2 tsp ground thyme
1 tsp ground cumin seeds
1/2 tsp ground oregano
2 aromatic cloves

1) Get two and a half cups of water boiling in a sauce pan. Add the meat and allow to cook an hour and a half from the point where the water starts to boil again. After this period add the salt and allow to cook for 10 more minutes.

2) IN a blender combine the peppers, vinagre, 1 cup of water from boiling the meat, garlic and meat to grind them into a fine paste (this is what an adobo is). Then strain the paste.

3) Heat up the oil in a sauce pan and add the adobo paste, cumin, pepper, thyme, oregano and cloves. Allow this to fry lightly for 5 minutes.

4) Add the boiled meat to this sauce pan in chunks together with all remaining ingredients and allow it to simmer for 10 minutes.

-----------------------------------------------------

That was from a gov website that teaches people how to make things at home and jar or can them (If you want info on how to get it into an airtight jar I'll translate it).

From my own Los Mochis cook book on how to prepare carne adobada tacos:

The 2 pounds of carne adobada (what a coincidence!)
1/2 a finely chopped head of cabbage
1 purple (red?) onion chopped into small cubes
Quartered limes
Vegetable oil

Sauce:

1 pound of tomatillos (green tomatos)
5 small, fresh jalapenos
2 chunks of garlic
salt and pepper to taste

Fry the meat, chop it up and put on tortillas with the cabbage and onion. Serve with limes and salsa.

Salsa: Boil all ingredients together, then blend with some oregano in the blender.


*
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Old 03-30-2005, 01:21 PM   #5
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Keep in mind everyone that real Carne Asada ain't the stuff you get at Taco He11. So be prepared for an entirely different (and better) flavor/texture.
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Old 03-30-2005, 01:44 PM   #6
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i am always amazed at how busy taco bell is by me. i tried it once; my cats eat better from a can is all i have to say...
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