Carne Asada Steak Recipe (Southern California Style)
My recipe that I would like to share is a Carne Asada Steak recipe. It is really easy to make and doesn't take too much ingredients to make it. It can be used for a lot of Mexican dishes and it is usually cooked differently depending on the location. The style I am going to share comes originates from most southern California Mexican restaurants(fast food), particularly San Diego California (where i was born). The recipe has a big significance to me because it is something I enjoyed eating a lot when I lived in California, but it is unavailable in Texas(used to be the case for In n' Out Burger, until they added some as far down as Austin, Texas). The only Mexican food you will find in Texas is Tex-Mex. Even in the east coast it will be difficult to find Mexican food that is not Tex-Mex. I prefer California style Mexican food, as it tastes similar to Mexican food found in Tijuana, Mexico.
The amounts for each ingredient is not listed because it is based on personal preference. So amounts may change when cooking for more than people than just yourself. I recommend this recipe because it is fairly simple to make even for someone with not a lot of time. It doesn't take a lot of time to prep it; and it doesn't take a lot of time to actually cook it. It can also be served in numerous ways so you will never get tired of it.
Prep Time: Approximately 10 minutes(can be prepared ahead of time and frozen/refrigerated)
Cooking Time: Approximately 15 Minutes
Should only take 25-30 minutes to prep and cook.
Remember: to prep tortillas/bolilo bread/nachos/fries alongside the meat.
What you need (Ingredients):
Steak
-Skirt or flank Steak(1/2 lb per person is usually a good amount to prepare)
-fajita seasoning(i get fiesta brand which can be found in any grocery store)
-1 to 2 limes(just a little extra flavoring, not necessary at all. I personally do not use it but a lot of people love using it.)
Toppings
Guacamole
Guacamole
avocado(1 would do for 1lb of steak)
water or green salsa
(water if you want pure guacamole, green salsa if you want a bit more flavor and spice)
Salt
Sour Cream
Cheddar Cheese or a Mexican Cheese called "Cotija"
(I prefer the large shredded Cheddar Cheese)
How to Make it:
Cut the meat any way you would like, preferably chunks or long slices
Season meat in a container using moderate amount of fajita seasoning and lemon.
if the dish comes out too salty at the end use less seasoning next time
Make the guacamole by mixing a bit of water/salsa, salt and advocado
(if you want a wet texture add more water/salsa)
After a night or few hours, finally cook the meat on a stove on medium heat until pieces are a dark brown type of texture
Tip: a good way to tell if it is cooked is observing the juices the meat releases before it is ready. The meat will release juices as it is cooking then eventually the juice will decrease until it is all soaked up. Once the juices are gone then the meat is ready, although it can be cooked more for a burnt texture or less for a more chewy meat.
meat and toppings can be served in various ways found below
Serving
1.) Homemade tortillas can be used to make tacos, burritos, or quesadilla
Use any tortilla brand you like but i recommend going to the bakery section of any grocery store to see if they have any homemade tortillas. If you have the skill you could make your own homemade tortillas.
In California, there is a famous dish at every Mexican restaurant called the "California Burrito" which has the same meat and toppings but instead they stuff the burrito with fries
2.) Can be served with a sort of mini french bread to make "tortas", which are usually served on a bread called bolilo (if you can find these at your local bakery, they are much tastier.)
3.) Meat and toppings can be served on top of tortilla chips or french fries to make "Carne Asada Fries" or "Carne Asada Nachos"
