Carne Asada
Ingredients: Fajita (Flank Steak), Costillitas (Ribs), Ribeye, Kosher Salt, MSG · 180 min cook time · 620kcal · ~₩72,950
Ingredients
500g Fajita (Flank Steak), 500g Costillitas (Ribs), 300g Ribeye, 1tbsp Kosher Salt, 1tbsp MSG, 1tsp Garlic Powder, 1tsp Onion Powder, 1.5tsp Coarse Black Pepper, 1tsp Meat Tenderizer, 0.5cup Mexican Beer, 1개 White Onion, 4cloves Garlic, 0.5cup Lime Juice, 0.33cup Orange Juice, 2tbsp Maggi Seasoning Sauce, 2tbsp Worcestershire Sauce, 1tbsp Black Pepper, 4개 Tomatoes, 2개 Jalapeños, 1개 Serrano Pepper, 1개 Garlic (whole head), 1tbsp Tomato-Flavored Chicken Bouillon, 0.25cup Cilantro, 8개 Corn Tortillas, 8개 Flour Tortillas, 200g Oaxaca Cheese, 2개 Sausage, 1bunch Green Onions, 2개 Avocados, 0.25cup Diced Tomatoes, 0.25cup Red Onion, 1tbsp Olive Oil, 1개 Lime
Instructions
1. To make the fajita seasoning, mix kosher salt, MSG, garlic powder, onion powder, coarse black pepper, and meat tenderizer in a bowl until well combined.
2. For the marinade, in a large bowl or zip-top bag, add thinly sliced white onions, mashed garlic, Mexican beer, fresh lime juice, fresh orange juice, Maggi seasoning sauce, Worcestershire sauce, salt, and black pepper. Mix until well combined.
3. Add the flank steak to the marinade, ensuring the sauce and onions cover the entire steak. Refrigerate for at least 2 hours before grilling.
4. Season the flanken-cut short ribs with the fajita seasoning on both sides.
5. For the ribeye, bring it out of the refrigerator 20-30 minutes before grilling to allow it to reach room temperature. Season with salt and pepper on all sides.
6. Preheat your grill (charcoal or gas) to a high temperature, above 500°F (260°C).
7. Place the marinated flank steak and seasoned ribeye on the hot grill. Grill for 4-5 minutes on each side, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
8. Remove the flank steak and ribeye from the grill and let them rest for 10 minutes.
9. Grill the flanken-cut short ribs for about 2 minutes per side until they are charred around the edges.
10. Remove the short ribs from the heat and let them rest for 5 minutes.
11. Before serving, cut the flank steak and ribeye against the grain.
12. To make the salsa tatemada, place tomatoes, jalapeños, serrano pepper, and a whole head of garlic directly on the grill grates over medium heat. Toss for 8-10 minutes until all sides are charred.
13. In a molcajete (or blender/food processor), start by mashing the grilled garlic until it becomes almost a paste. Add the grilled chiles and mash them up. Then add the grilled tomatoes and mash until desired chunky consistency.
14. Add tomato-flavored chicken bouillon and chopped cilantro to the salsa. Mix well.
15. Warm corn and flour tortillas on the grill for a few minutes until soft and pliable.
16. To make quesadillas, add Oaxaca cheese to a warm tortilla on the grill. Let it melt, then fold and enjoy.
17. Grill sausages and green onions until cooked through and slightly charred.
18. To make guacamole, scoop ripe avocados into a molcajete (or bowl) and mash them. Add diced grilled garlic cloves (from salsa leftovers), chopped cilantro, diced tomatoes, diced red onion, olive oil, salt, and the juice of one fresh lime. Mix until all ingredients are well combined.
19. Serve the grilled meats, salsa, guacamole, tortillas, sausages, and green onions. Enjoy your carne asada with Mexican sodas.
Source: Watch the original video