I love LOVE LOVE carne asada. I love it in burritos (see recipe below), tacos, breakfast burritos, enchiladas, quesadillas, over rice… the possibilities are endless. It is so versatile! You can’t go wrong with a good carne asada recipe. A special thanks to my friend Karla for giving me the idea for this recipe. You are the carne asada queen!
2 lb. carne asada or skirt steak (sliced very thin)
¼ c. adobo sauce (not adobo paste, if you are having a hard time finding it, you can get the canned chilies in adobo sauce and just use the sauce from it)
¼ c. vinegar
¼ c. soy sauce
¼ c. beef broth
4 oz. can diced chilies
2 Tbsp. diced jalapeno (canned is fine)
1 onion, finely diced
4 cloves garlic, minced
½ bunch cilantro
1½ Tbsp. fresh oregano (or about 1 tsp. dried)
7 shakes green Tabasco sauce
juice of 1 lime
Combine marinade ingredients. Add carne asada to marinade (separate out the slices so it all gets evenly covered in the marinade) Place meat and marinade in a Ziploc bag, squeeze out all the air, and seal tightly. Allow to marinate overnight (or at least 6-8 hours). Heat grill to medium-high heat and place meat on grill for about 1-2 minutes on each side (it is way thin so it will cook through quickly). Remove from grill and serve (if you are putting the carne asada in something.. like burritos, tacos, quesadillas... etc.. cut the carne asada into smaller, bite sized-pieces or slices).
Carne Asada Burritos:
There is a little taco truck close to where we live that has THE BEST carne asada burritos. One thing that the taco truck guy does that I love is he adds shredded cabbage instead of shredded lettuce. It makes all the difference. I had to add cabbage to this recipe! Yum!