Authentic Jalisco Carne Asada
This Authentic Jalisco Carne Asada recipe embodies the heart and soul of traditional Mexican cuisine. Passed down through generations in my family, this dish captures the bold flavors of Jalisco, Mexico, where carne asada originated. The marinade, infused with the warmth of spices and the zest of citrus, tenderizes the flank steak, making it succulent and packed with flavor. Serve it in warm tortillas alongside your favorite toppings, and you'll enjoy a true taste of Mexico that surpasses anything from typical American Mexican restaurants. Transform your next gathering into a fiesta with this delectable carne asada that will have your friends and family raving long after the meal is over.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
flank steak
2 lbs (preferably flap meat from Mexican grocery)
beer
3/4 cup (preferably a light lager)
dried oregano
1 teaspoon (rubbed between palms)
ground cumin
1/2 teaspoon
achiote powder
1/2 teaspoon (optional)
orange juice
1/4 cup (freshly squeezed if possible)
sugar
1 teaspoon
garlic cloves
3 (minced)
salt
to taste
pepper
to taste
red pepper flakes
1 pinch (optional)
Instructions
1
In a large ziploc bag, combine the beer, oregano (crushing it between your palms to release its aroma), cumin, orange juice, sugar, and minced garlic. Season with salt and pepper, leaning towards a slightly saltier flavor to enhance the meat.
2
If you like a touch of heat, stir in the red pepper flakes and achiote powder for color and flavor.
3
Seal the bag tightly, shaking or kneading gently to ensure all ingredients are well blended.
4
Add the flank steak to the bag, reseal, and massage the marinade into the meat, ensuring it’s well coated. Place in the refrigerator and marinate for at least one hour, turning the bag occasionally to evenly distribute the flavors.
5
While the steak is marinating, enjoy the remaining beer to truly embrace the spirit of the recipe.
6
Preheat your grill to high heat. Once hot, remove the flank steak from the marinade, allowing excess to drip off.
7
Grill the steak for about 4 minutes per side for medium well, turning only once to achieve those perfect grill marks.
8
When cooked to your preference, transfer the steak to a cutting board and let it rest for a few minutes to retain its juices.
9
Slice the grilled steak against the grain into 1/2 inch pieces. Serve immediately with warm corn or flour tortillas, guacamole, homemade salsa, and a dollop of sour cream or crema fresca. For a complete meal, pair with refried beans and authentic Mexican rice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary cut of meat used in Authentic Jalisco Carne Asada?
The recipe calls for 2 lbs of flank steak, with flap meat from a Mexican grocery being a preferred alternative.
What type of beer is best for the marinade?
A light lager is recommended for the best flavor profile in this marinade.
How long should the meat marinate?
The meat should be marinated in the refrigerator for at least one hour.
Where did this carne asada recipe originate?
This recipe originates from Jalisco, Mexico, and has been passed down through generations.
How should I prepare the dried oregano?
You should crush the dried oregano between your palms before adding it to the bag to release its aroma.
What is the purpose of orange juice in the recipe?
The orange juice provides zest and acidity that helps tenderize the flank steak.
Is achiote powder required for this recipe?
Achiote powder is optional but is used to add traditional color and flavor to the meat.
What temperature should the grill be?
The grill should be preheated to high heat before adding the steak.
How long do you cook the steak for medium well doneness?
Grill the steak for approximately 4 minutes per side.
How many times should the meat be turned on the grill?
The meat should be turned only once to ensure perfect grill marks.
Why should the steak rest after grilling?
Resting the steak for a few minutes allows it to retain its juices for a more succulent result.
How should the grilled carne asada be sliced?
The grilled steak should be sliced against the grain into 1/2 inch pieces.
What are the suggested tortilla options for serving?
You can serve the meat with either warm corn or flour tortillas.
What are the recommended toppings?
Traditional toppings include guacamole, homemade salsa, and a dollop of sour cream or crema fresca.
What side dishes pair well with Jalisco Carne Asada?
It pairs perfectly with refried beans and authentic Mexican rice.
How much garlic is used in the marinade?
The recipe calls for 3 minced garlic cloves.
Should the marinade be salty?
Yes, the recipe suggests leaning towards a slightly saltier flavor to better enhance the meat.
Can I make this recipe spicy?
Yes, you can add a pinch of red pepper flakes to the marinade for a touch of heat.
What role does sugar play in the marinade?
One teaspoon of sugar is used to balance the flavors of the spices and citrus.
How do I ensure the meat is evenly marinated?
Massage the marinade into the meat through the bag and turn the bag occasionally while it sits in the refrigerator.
What should I do with excess marinade before grilling?
You should allow any excess marinade to drip off the steak before placing it on the hot grill.
How much meat does this recipe use?
The recipe uses 2 lbs of steak.
How many ingredients are in the marinade?
There are 11 ingredients listed, including the meat and optional items.
Is ground cumin included in the recipe?
Yes, the marinade includes 1/2 teaspoon of ground cumin.
What is the recommended container for marinating?
A large ziploc bag is recommended for easy mixing and cleanup.
What is a suggested activity while the meat marinates?
The recipe suggests enjoying the remaining beer to embrace the spirit of the dish.
Does the recipe use fresh or dried spices?
It uses a combination of fresh garlic and dried spices like oregano, cumin, and achiote powder.
How does this compare to restaurant carne asada?
The description claims this authentic recipe surpasses typical American Mexican restaurant versions.
What is the preferred thickness of the meat slices?
The steak should be sliced into 1/2 inch pieces.
What is the significance of Jalisco in this recipe?
Jalisco is the region in Mexico where carne asada originated, making this an authentic regional dish.