Grill up some carne asada
This week, we are preparing a simple, traditional recipe for carne asada.
3 pounds arrachera beef, thinly sliced (any quality butcher shop should carry it)
2 cups sliced onion
1 teaspoon chopped garlic
Juice of 3 limes
Salt and pepper, to taste
4 large tomatoes, chopped
1 cup chopped onion
1⁄2 cup chopped cilantro
Salt and chopped Serrano pepper, to taste
2 cups diced avocado
3 tablespoons chopped cilantro
3 tablespoons chopped tomato
Lime juice and salt, to taste
Lots of tortillas (corn or flour, whichever you prefer)
Putting it together
In a large bowl, combine the onion, garlic, lime juice, beer, salt and pepper; stir until well mixed. Add the meat and stir or rub the marinade until all sides are well coated. Cover the bowl and refrigerate for at least two hours.
Meanwhile, prepare the salsa. Combine the tomatoes, onion, cilantro, lime juice, Serrano pepper and salt. Stir until well mixed and set aside. Follow about the same procedure to prepare the guacamole. Combine the avocado, cilantro, tomato, lime juice and salt. Stir until well mixed and set aside.
Preheat the grill to high. Cover the grate with meat and cook for about one minute; turn and cook for one more minute. Remove meat to a platter; set aside. Cook the remaining meat following the same procedure. Warm the tortillas on the grill in a single layer for a few seconds on each side.
To serve, put a couple of tortillas on a plate, add some of the carne asada (grilled meat) and top with some of the salsa and some guacamole. Serve with rice, beans, salad or grilled corn on the side and enjoy.