Best 3 Rick Bayless Carne Asada Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Discover the Authentic Flavors of Carne Asada: A Culinary Journey into Mexican Cuisine**

Carne asada, a quintessential dish in Mexican cuisine, takes center stage in this collection of delectable recipes. This flavorful grilled meat dish, often made with flank steak or skirt steak, is a staple at Mexican celebrations and gatherings. Indulge in the vibrant flavors of traditional carne asada, complemented by a selection of tantalizing salsas and sides. Experience the smoky aroma of carne asada cooked over an open flame, or explore variations such as carne asada tacos, burritos, and tortas. Embark on a culinary adventure as we uncover the secrets of preparing this iconic Mexican dish, ensuring a fiesta of taste with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

RICK BAYLESS CARNE ASADA



RICK BAYLESS CARNE ASADA image

Categories     Beef     Quick & Easy     Grill/Barbecue     Edible Gift

Yield 8 servings

Number Of Ingredients 9

2 lbs flank steak
1 C. Lime Juice
1/2 C. White Wine Vinegar
1/4 C. Canola oil
4 cloves crushed garlic
1 finely chopped onion
Salt and pepper
2 T. Worcester Sauce
1 finely chopped jalapeno

Steps:

  • 1. Rinse steak in cold water, rub with some oil, and salt and pepper all surfaces liberally. 2. Blend all ingredients briskly and marinate steak overnight in a plastic bag. 3. Grill steak to your liking, being careful not to overcook (flank steak is very pink even when cooked). 6 mins on one side, 4 on the other @ medium-high grill should be way enough. 4. Cut across the grain into chunky slices and serve in your favorite mexican dish (burritos, tacos, etc.) You can turn leftover marinade into a sauce by bringing it to a boil and simmering on low for 10 mins or so.

RICK'S CROCK POT CARNE GUISADA



Rick's Crock Pot Carne Guisada image

One of my favorite Mexican dishes is carne guisada. I combined parts of several recipes and adapted a bit for crock pot cooking. The family likes it even though they always say it's a little spicy.

Provided by rickscott

Categories     Stew

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs beef round roast
2 garlic cloves, minced
1 small onion, chopped, finely
1 jalapeno pepper, minced
2 cups beef stock
3 tablespoons tomato paste
3/4 teaspoon salt
2 teaspoons chili powder
2 teaspoons cumin
1/8 teaspoon black pepper
6 corn tortillas

Steps:

  • Cut the meat into bite sized cubes, put into crock pot. Add the garlic, onion and chilis. Add the tomato paste and stock. Add all remaining ingredients except tortillas. Cook on low for 6 to 8 hours. Serve with tortillas and Spanish rice.
  • Warning: I've made my own recipe recently and it was disastrous. I tried to rate it, but wasn't able to. I've made it with good results in the past, but if I can't get consistent results you probably can't either.
  • Rick.

CARNE ASADA WITH BLACK BEANS



Carne Asada With Black Beans image

At Frontera Grill in Chicago Chef Rick Bayless serves this classic dish that combines grilled marinated steak, fried plantains, homemade black beans & fresh guacamole. The easy way - trim back the ingredients in the marinade and use canned black beans served with avocado slices. Food & Wine Magazine, July 2008 edition. The ancho-chile marinade can be made up to a week ahead. The cooked black beans can be refrigerated up to 2 days ahead or on the spur of the moment - open up cans of cooked black beans & rinse them real well! The marinade needs to season the rib-eye steaks overnight. When we made it we served the guacamole; a dollops of sour cream and fried ripe plantains. Delicioso :)

Provided by Manami

Categories     Steak

Time 1h

Yield 6 rib-eye steaks, 6 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
4 garlic cloves, minced
1/3 cup dried ancho chile powder
2 tablespoons cider vinegar
1 1/2 teaspoons dried oregano
3/4 cup water
salt (only if needed)
6 (12 ounce) boneless rib-eye steaks, about 1 inch thick
1 (3 ounce) dried chorizo sausage, thinly sliced
1 large white onion, finely chopped
2 (15 ounce) cans black beans (drained well)
avocados, slices for garnish or guacamole, for garnish
sliced lime wedge (for avocado slices)

Steps:

  • In a small saucepan, heat 1 tablespoon of the vegetable oil.
  • Add the garlic and cook over moderate heat until fragrant, about 1 minute.
  • Add the chile powder, vinegar, 1 teaspoon of the oregano and 3/4 cup of water and cook over very low heat, whisking occasionally, until the marinade is slightly thickened, about 3 minutes.
  • Season with salt.
  • Transfer the marinade to a large baking dish and let cool completely.
  • Add the steaks and turn to coat.
  • Cover and refrigerate overnight.
  • Light a grill. In a large saucepan, heat the remaining 1 tablespoon of oil.
  • Add the chorizo and cook over moderate heat until crisp, about 4 minutes.
  • Using a slotted spoon, transfer the chorizo to a bowl; reserve it for another use.
  • Add the onion to the saucepan along with the remaining 1/2 teaspoon of oregano and cook until softened, about 6 minutes.
  • Add the beans with their liquid and simmer until slightly thickened, about 10 minutes.
  • Season lightly with salt.
  • Grill the rib eye steaks over moderately high heat, turning once, about 12 minutes for medium-rare meat.
  • Serve the steaks with the black beans, avocado slices and lime wedges.
  • *Spicy, peppery Côtes-du-Rhône Wine: 2006 Domaine d'Andézon.

Nutrition Facts : Calories 1260, Fat 87, SaturatedFat 33.6, Cholesterol 243.8, Sodium 436.2, Carbohydrate 40.9, Fiber 15.1, Sugar 1.6, Protein 76.8

Tips:

  • For the best flavor, use skirt steak or flank steak.
  • Use a sharp knife to slice the steak against the grain.
  • Tenderize the steak using a meat mallet or by scoring it with a knife.
  • Marinate the steak in a flavorful mixture of citrus juices, herbs, and spices for at least 30 minutes.
  • Grill the steak over high heat until it reaches your desired doneness.
  • Let the steak rest for a few minutes before slicing and serving.

Conclusion:

Rick Bayless' Carne Asada is a delicious and flavorful dish that is perfect for a summer cookout or party. By following these tips, you can easily make this recipe at home. Experiment with different marinades and toppings to create your own unique version of this classic Mexican dish.

Related Topics