Growing up, almost every special occasion meant two things. Our family would get together and there would be carne asada. Okay, three things, there would always be dessert too. But today, we’re focusing on the meat. And not just any meat. The most deliciously marinated, melt-in-your mouth, grilled steak sliced up into candy-like bits that you could pick up and eat just like that (I dare you to try not to,) fill in a burrito or turn into perfect perfect tacos. This is carne asada. The one and only meat perhaps that will forever hold a special place in my heart and that sets the bar for pretty much any other red meat I eat.
Carne asada, which literally translates to grilled meat, is usually made using skirt or flank steak and a marinade of some type. That can mean a simple dry rub or often a citrus based mixture that the meat soaks in to absorb some really great flavor before being charred on a grill. And in terms of how it’s used, the options are really endless. It can be used for tacos, burritos, as a main dish for rice and beans and so much more. And is also even used by some to simply describe the act of gathering to bbq together.
But really good carne asada can be hard to come by. At least after you’ve been spoiled your whole life with Lupita’s carne asada. See, we were lucky enough to live not too far from a wonderful small meat market and shop, Carniceria La Lupita. They sell absolutely perfect marinated carne asada, ready to grill, pollo asada (chicken,) some prepared foods and a bunch of other Mexican specialties. Going here with my dad was always a treat. He’d pick the meat while often my twin brother and I (the two youngest of the six kids) would walk around picking out which Jarritos we wanted and a few other special sweet treats to take home. And then once home, the waiting would begin for the scent of that amazing meat from the grill, while my mom usually started on preparations for beans, rice, salsa, guacamole (if we didn’t get it from Lupita’s,) and so much more.
Now, with a wonderful market like this, you might ask, why try and make the meat? Like if it ain’t broke don’t fix it, right?
Well, living in Istanbul, I so often craved comforting flavors from home. And that usually meant Mexican food. Luckily, I’d bring some of the specialty items you can’t find abroad so I’d at least have the ingredients I liked. But unfortunately, I never found a way to smuggle over Lupita’s carne. SO that meant, I had to start doing some recipe testing trying very hard to replicate that inimitable flavor. And, after some trial and error, I got it to where I was pretty darn satisfied with the results. And for some brief moments we were transported right back to my childhood backyard with that delicious smell wafting from our Istanbul terrace.
My recipe for Almost Lupita’s Carne Asada is absolutely delicious and warms my heart in that special spot reserved for beloved childhood comfort foods. Foods that have bound us together as a family for years. Foods that make me think of my dad who I miss so dearly, while fondly remembering him going back to the kitchen for one more morsel of that perfect meat. And often just simply tearing off a small piece of tortilla to wrap around a smear of avocado and a strip of meat. I might be guilty of this as a result now.
And now that we’re back in Los Angeles, you can bet I’ll still be enjoying the carne and other offerings from La Lupita’s. But I’m so happy knowing that no matter where we are, or where life takes my little ones some day, they’ll still have a tasty bit (and hopefully more) from my childhood and very proud Mexican heritage.
Which brings me to the cool #LatinXMonthFoodCollab I’m taking part in hosted by the fabulous Deliciously Marta & Made By Melbelle with today’s post. You can check out Instagram and the above hashtag for all of the other wonderful recipes everyone will be sharing today and give some love to my fellow food bloggers. It will no doubt be a tasty journey.
I hope you’ll give my recipe for Almost Lupita’s Carne Asada a try. It’s simple. The marinade literally comes together in minutes. The magic is in the time (I like 8 hours,) that you let the meat dance with the three citrus juices, the chili, cumin, cilantro, oregano and vinegar. The result is truly wonderful. Get yourself some tortillas, salsa, guacamole, whatever you like, and have yourself one of my favorite meals of all time.
Happy Friday, amores!
Almost Lupita’s Carne Asada
Ingredients
For the Marinade:
- 2 lbs flank or skirt steak
- 4 cloves garlic, minced
- 2 tsps Mexican chili powder
- 1 1/2 tsps ground cumin
- 1 tsp kosher salt
- 1/2 tsp Mexican oregano
- 1/4 tsp fresh ground pepper
- 1/4 cup grapeseed oil, divided (or other mild-flavored oil)
- 2 tbsps distilled white vinegar (apple cider vinegar is ok)
- 1 orange, juiced
- 1 lemon, juiced
- 2 limes, juiced
- 1 lg white onion, sliced
- 1 cup cilantro, chopped
- 1/2 jalapeno, seeded & sliced (optional)
For the Pico de Gallo:
- 2 cups fresh chopped tomatoes (2-3 tomatoes)
- 1 cup onion, chopped (1 cup)
- 1/2 cup chopped cilantro
- 1/2-3/4 tsp kosher salt
- 1/4 tsp fresh black pepper
- 2 limes, juiced
For the tacos:
- small tortillas (I like corn)
- guacamole
- diced onion (if not using Pico de Gallo
- chopped fresh cilantro
- lime wedges
Instructions
For the Marinade:
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In a large zip-top bag or bowl, combine the garlic, chili powder, cumin, salt, oregano and pepper. Stir to combine. Then add the oil, vinegar, juice of the orange, lemon and limes, the onion, cilantro and jalapeno if using and mix it all together. Then add the meat, seal the bag or cover the bowl and place in the refrigerator for 8 hours. Try not to do less than 4 hours if pressed for time. (Turn the bag occasionally to make sure the meat gets nice and evenly coated with the marinade.)
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When the meat is ready to grill, remove it from the refrigerator to take the chill off. Then heat an outdoor grill or indoor grill pan over high heat. Brush the pan or grill with the remaining oil.
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Remove the meat from the marinade (discard the marinade,) and give it a sprinkle of salt and pepper. Grill the steak about 6 minutes per side (for medium rare) or until it has some nice grill marks and is caramelizing a bit around the edges. Then transfer it to a cutting board and let rest for 5-10 minutes to lock in the juices, without cutting into it yet.
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Then slice diagonally against the grain into as thick or thin strips as you like. (I tend to go thinner and smaller as that's how I grew up enjoying it.)
For the Pico de Gallo
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Add the chopped tomatoes , onion and chopped cilantro to a small bowl. Add the juice of one lime and the seasonings and mix it all together Taste and add the juice of the second lime and more seasoning if necessary. Set aside.
To assemble the tacos:
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Heat your tortillas using your method of choice. I like mine heated right over the flame. But a tortilla pan or cast iron skillet works great too. Or right on the grill. Then fill the warm tortillas with the carne, and your desired toppings such as the fresh pico de gallo, another salsa, guacamole, or simply street style with some chopped cilantro and onions, a squeeze of lime and maybe a little hot sauce..
Recipe Notes
* If your meat is a little thick, pound it pretty thin before marinating. You’ll get the most flavor this way.
