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Posts Tagged ‘carne asada

Carne Asada Breakfast Burrito

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Carne Asada Breakfast Burrito - In Hand


Moving to California (5 years ago! holy cow!) taught me many things, one of which was definitely how to appreciate real Carne Asada. I’ll never be on par with the local taco shops (best in the world), but I won’t settle for the imitation stuff put forth by two-bit-taco impostors. One morning I couldn’t sleep after the sun was shining, so I got up and started cooking. Fortunately, I had started the marinade the night before thinking I’d cook it for lunch but it was too tempting to pass up for a nice breakfast. ESC was surprised when she groggily said “g’morngnhgwhatreyoucookin?” and I replied “Carne Asada Breakfast Burritos!” full of pep and excitement. She perked right up when I handed her a mug full of some delicious Tiger Spiced Chai by David Rio. Shortly thereafter we were gobbling down this morning kickstart, wondering what to do for the day!

Marinading the steak is actually really simple. Just combine all marinade ingredients into a bowl and mix well. Place the steaks in a gallon ziplock baggy and pour the marinade over and zip it up. Squish around the marinade into the steaks to make sure they get covered well, then lay flat in the fridge for anywhere between 1 and 8 hours (it’s ok to do overnight too), flipping halfway through to give the marinade a shot at both sides. If you’ve got a grill, preheat to medium to medium-high and toss the steaks on. I however, don’t have a grill so I patted the steaks with a paper towel to remove some of the excess oil and placed it into a pre-heated skillet over medium heat. Sear for two minutes on the first side, then flip to let it cook all the way through ~5 minutes depending on thickness. Remove from heat and let it stand for a few minutes before slicing and dicing into thin bitesized chunks. While the steak is cooking, cook the scrambled eggs and sautee the peppers & onions.

Once everything is finished, simply add the desired amount of Carne (lots), Guac (lots), peppers & onions (some), eggs (some) and cheese (some) to a warmed tortilla. If you’re feeling especially fibrous, add a spoonful of black beans and a pinch of cilantro. Yum!

Morningtime cooking is fun!

Carne Asada Marinade
4 Garlic Cloves, minced
1 tsp Cumin Powder
1/4 tsp Cayenne Pepper
1 pinch Crushed Red Pepper
2 limes, juiced
1/4 cup Cilantro, chopped
1 tsp salt
1 tbsp ground pepper
2 tbsp olive oil
2 tbsp white vinegar

2 Large Flour Tortillas
3 Eggs, scrambled
1 Lump Shredded Cheese
1 Pouch Guacamole (or fresh made)
1 Green Pepper, diced
1/4 Yellow onion, diced

Marinade makes enough to marinate a 2 lb piece of steak. Makes 4-6 burritos, or other Carne Asada things. 4$/burrito. 15 minutes cooking, 1-8 hours marinading. Not healthy at all.


Written by Brent

May 19, 2011 at 12:12 pm

Carne Asada Tacos

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Tacos Tacos Tacos!  These tacos turned out mighty fine.  I’ve never made a carne asada before, and figured it was about time I should try!

The beef should marinate for at least 2 hours in the fridge to get the tasty flavors infused into the meat (Four hours would probably be best).  Combine all of the marinade in a gallon freezer bag or a large tupperware container. Cut the beef into small dice-sized chunks and add to the marinade, mixing well.

Artsy Side View

When it’s about dinner time, start chopping the lettuce, tomatoes, shredding the cheese and heating the tortillas.  Add a small amount of oil to a large cast iron skillet. Spoon beef into skillet, reserving as much marinade as possible (the stuff will smoke in the pan and has icky beef juices). Cook the beef for 7-10 minutes, or until starting to blacken.  If there is too much marinade in pan, the beef will boil and wont actually turn that glorious blackened color you see on a piping hot plate of fajitas at your local casual dining restaurant chain. Assemble & devour tacos ASAP before roommates/siblings/spouses inquire why it smells so awesomely delicious in the kitchen.

I used Lemon Juice instead of the traditional Lime Juice and I didn’t notice any substantial difference.  Executive Sous Chef muses that the tacos need some guacamole or sautéed onion to mix up the flavors and consistency. I agree, guac or even just sliced avacados would be an excellent addition to the tacos.

We have a bottle of spiced rum that we’re not really sure what to do with, so we made up a drink:  1 shot Spiced rum, 1/3rd OJ, 1/3rd Cranberry Juice, slather some mystery popsicle over ice. It was quite delicious… I had to find out that rum and OJ doesn’t go well together, luckily Sous Chef was there to save the day with her critical thinking skills!

1.5lbs Marinated Beef (skirt or flank steak)
15-20 White Corn Tortillas (teeny-tiny ones)
1 cup grated cheese (mozzarella & cheddar)
1 cup chopped head lettuce
2 Roma tomatoes, diced pico style
1/2 can Refried Black Beans

4 Garlic Cloves, diced
1/2 cup Olive Oil
Handful of Cilantro, diced
1/3 cup Fresh Basil, diced
2 tbsp White Vinegar
~1/2 cup Lime or Lemon juice
1 tsp sugar

Makes ~ 8-10 4″ tacos. Total Cost: ~3$/plate (The beef was on ridiculous super sale). Healthy? Not really, lots of cheese & oil and not too many healthy veggies, but add a good side salad or something and that should be good enough.

Written by Brent

March 25, 2010 at 2:45 pm

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