Belive it or not, I hadn't tried Carne Asada until about three years ago! Living in Southern California, thats a BIG deal! I always just stuck to what I knew...ground beef.... now I have been exposed to a whole new world! Even my daughter, who is picker than can be LOVES it!
Because of the lemon juice and the orange juice, this marinade has a little tang to it and the chilies turn it up a notch with the heat! The diverse flavors marry together to form a delicious comination of deliciousness!
What I love about this recipe is that I can marrinade the meat, split it in half and throw the second portion in the freezer for another day! Nothing like saving time! And how nice is it to make a delicious dinner when all the prep work has already been done for you!?
First, start off with a package of flap meat and put it into a ziplock bag
Add the OJ, lemon juice, and lime juice.
Add the garlic...
Add all the seasonings...
Now that the carne Asada is seasoned, put it in the fridge and let it marinate over-night... because this recipe calls for more than we will use for one meal, I like to freeze half of it.
now, put it on the grill! be sure not to cook it too long or else it will get tough.
When it’s done on the grill, slice it against the grain and then chop it into small pieces!
Garnish with avacado, onions, cilantro, with a dollop of adobo sauce on top.
Serve with Tasty Refried Beans and Mexican-Style Rice
Carne Asada with Chipotle Chilies
1 can of Chipotle Peppers in Adobo Sauce (Only 2 Peppers and 1 Tablespoon Sauce will be used in marinaed)
3/4 cup Orange Juice
1/2 cup Lime
5 cloves Minced Garlic
1/2 cup Soy Sauce
1 TBS Chili Powder
1 TBS Cumin
1 TBS Paprika
1 tsp Oregano
1 TBS Pepper
3 Pounds Flap Meat
Chop 2 chipotle peppers and reserve 1 tablespoon of adobo sauce for the marinade. Add to a peppers and sauce to a ziplock bag.
Add all remaining ingredients to the ziplock bag
Let meat marinate in the bag overnight in the refrigerator.
Place on grill until cooked.
Slice the meat against the grain then chop into small pieces.
Garnish with avacado, onion, cilatro, and dollop a spoonful of adobo sauce on top.
Serve this dish with Tasty Refried Beans and Mexican-Style Rice
Freezing:
This recipe is great for making ahead and then freezing! Just comine all the ingredients in a freezer ziplock bag and place in the freezer for up to three months.
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