Best 3 Carne Asada Lorenza Recipes
**Carne Asada Lorenza: A Flavorful Mexican Dish with Variations to Suit Every Taste**
Carne asada Lorenza is a classic Mexican dish that combines tender grilled steak with a flavorful marinade and a variety of toppings. The dish is named after its creator, Lorenza Garza, who served it at her restaurant in Monterrey, Mexico. Carne asada Lorenza is typically made with flank steak, but other cuts of beef can also be used. The steak is marinated in a mixture of spices, herbs, and citrus juices, then grilled over high heat until cooked to perfection. It is then served with a variety of toppings, such as grilled onions, bell peppers, guacamole, salsa, and sour cream. This article provides three different recipes for carne asada Lorenza, each with its unique variation on the classic dish. The first recipe uses a traditional marinade made with garlic, cumin, oregano, and lime juice. The second recipe uses a spicy marinade made with chili powder, chipotle peppers, and adobo sauce. The third recipe uses a citrusy marinade made with orange juice, lemon juice, and cilantro. All three recipes include detailed instructions for grilling the steak and assembling the dish. Whether you prefer a traditional, spicy, or citrusy flavor, you're sure to find a carne asada Lorenza recipe in this article that will tantalize your taste buds.
SONORA STYLE CARNE ASADA TACOS
Sonora Style Carne Asada Tacos recipe from Pati's Mexican Table Season 9, Episode 4 "Carne Asada with La Familia"
Provided by Pati Jinich
Categories Antojos Main Course
Number Of Ingredients 9
Steps:
- Start a charcoal or gas grill. Gas should be set to high, charcoal is ready when the coals are red but entirely covered with gray ash and you can only hold your hand above them, about 5 or 6 inches away, for about 4 to 5 seconds before it becomes too hot.
- Clean and season the grill by rubbing a quarter of a white onion over the grill, using a pair of tongs. Next, rub the beef fat, tallow or vegetable oil over the grill to further season it.
- Working in batches if necessary, place the meat on the hot grill. Season the top of the meat generously with salt just before you put it on the grill, salted side up. Or salt it once it is on the grill.
- Grill for 4 to 5 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices have started rising and bubbling over the top. Flip over and grill for another 3 to 4 minutes for medium-rare. Remove the meat and place in a lidded dish or container. Cover while you grill the remaining meat. Allow the meat to rest for 5 minutes before cutting.
- One by one, take out the pieces of meat and cut into 1/2-inch dice or slice thin. Place the cut up meat back into the dish and cover to keep warm as you work.
- Reduce the heat of the grill to medium if using gas. If using charcoal, set the tortillas on a cooler part of the grill. Heat the flour tortillas for about 1 minute per side, until puffed, lightly browned and completely heated through. Keep warm in a clean kitchen towel or tortilla warmer and bring to the table.
- Spread some refried beans on the middle of a warm flour tortilla, add a generous amount of meat, then top the meat with salsa and guacamole to taste. Your taco should be so full that it's difficult to close it!
CARNE ASADA
This traditional Mexican dish is made by marinating skirt steak in a spicy, citrusy puree, charring it on the grill and then thinly slicing the meat. We suggest serving carne asada as a main dish with rice and beans, but you could also add it to tacos, burritos, tostadas and more.
Provided by Food Network Kitchen
Categories main-dish
Time 4h40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the garlic, jalapenos, lime juice, orange juice, cilantro, olive oil, sugar, vinegar, 1 teaspoon salt and several grinds of pepper to a food processor and puree until very smooth.
- Cut the steak crosswise into thirds (skirt steak is typically long and skinny, so this will make the pieces more manageable when grilling). Place in a large resealable plastic bag, then pour in the marinade, flipping and massaging the steak to make sure it's evenly coated. Remove as much air as possible, then seal the bag and refrigerate for 2 to 4 hours (any longer and the citrus juice will start to "cook" the steak).
- Preheat a grill for medium-high heat and brush the hot grates with oil. Remove the steak from the marinade, letting excess drip off, and season both sides with a pinch each of salt and pepper. Grill until nicely charred on the outside, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board to rest, about 10 minutes. Thinly slice the steak against the grain, then serve with lime wedges.
CARNE ASADA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the skirt steak in a large glass bowl or resealable plastic bag.
- To make the marinade, add the cilantro, olive oil, orange juice, lime juice, honey, oregano, garlic and serrano chile to a blender. Season with a small pinch of salt and pepper. Blend for 35 to 40 seconds to combine.
- Pour the marinade all over the steak, moving it around to make sure everything is covered. Cover or seal and transfer to the refrigerator and allow to marinate for at least 1 hour, but no more than 6 (too long in the marinade will cause the steak to begin breaking down).
- Preheat a grill or grill pan over medium-high heat.
- When ready, remove the steak from the marinade, letting the excess drip off. Sprinkle generously with salt and pepper and grill about 4 minutes per side for medium.
- Remove to a cutting board and allow to rest for 5 to 7 minutes. Slice the steak against the grain and serve with the lime wedges.
Tips:
- Choose the right cut of beef: For carne asada, flank steak or skirt steak are typically used. These cuts are relatively thin and have a good amount of marbling, which makes them tender and flavorful when cooked properly.
- Marinate the beef: Marinating the beef helps to tenderize it and infuse it with flavor. There are many different marinade recipes available, but a simple one made with olive oil, garlic, lime juice, and cilantro is a good place to start.
- Cook the beef over high heat: Carne asada is typically cooked over high heat, either on a grill or in a skillet. This helps to sear the outside of the beef and lock in the juices, while still keeping the inside tender and juicy.
- Don't overcook the beef: Carne asada is a relatively thin cut of beef, so it is important not to overcook it. Otherwise, it will become tough and chewy. The best way to tell if the beef is done is to use a meat thermometer. The internal temperature should be 135 degrees Fahrenheit for medium-rare, 145 degrees Fahrenheit for medium, and 155 degrees Fahrenheit for medium-well.
- Serve the carne asada with your favorite toppings: Carne asada can be served with a variety of toppings, such as guacamole, salsa, sour cream, pico de gallo, and tortillas. It can also be used as a filling for tacos, burritos, and quesadillas.
Conclusion:
Carne asada is a delicious and versatile dish that can be enjoyed in many different ways. By following these tips, you can make sure that your carne asada turns out tender, juicy, and flavorful every time.
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