Carne Asada w/ Pico de Gallo & Siracha Cream Sauce
By
Ashley Burnam
@MissAshley
1
I got a little crazy and wanted super authentic Mexican food. I figured the only way to do that was to make everything from scratch... even the tortillas. So here's how it turned out!!
Ingredients
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CARNE ASADA MARINADE
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1bottle dos equis, or another mexican lager
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1/2 corange juice
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1lime- quartered
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4cloves of garlic, chopped a couple times
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2 tspchile powder
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1chopped- red, green and yellow bell pepper
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1 Tbspdried oregano
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1/2 cwater
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MEAT AND RUB
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2 lbskirt steak
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1garlic powder
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1 Tbsponion powder
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2 tspsalt
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2-4 tspfresh ground pepper
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1 Tbspred pepper flakes
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PICO DE GALLO
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3roma tomatoes, finely diced
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1handful chopped cilantro
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1handful red onion, finely diced
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1 tspgarlic powder, salt and pepper
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1lime- just the juice
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TORTILLAS
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2 cmasa preparada (tortilla flour)
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1/2-3/4 cwarm water
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1/2 tsppepper
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SIRACHA CREAM SAUCE
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1 Tbspsiracha chili sauce
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1/4 csour cream
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1 tspgarlic powder and onion powder
How to Make Carne Asada w/ Pico de Gallo & Siracha Cream Sauce
- Before you make the marinade, you want to put the rub on the meat so it can soak in instead of just falling off in the marinating bag.
--Trim the fat from the skirt steak and beat it pretty vigorously with a meat mallot or some other blunt object. Then put the rub all over and massage into the meat for a minute until it is definitely stuck on there. Let the meat hang out on the counter while you prepare the marinade. - Marinade: In a gallon freezer bag, dump all ingredients listed and shake until kind of blended. Then add the meat and push out all the air and rub the bag around until the juices cover the meat and there are no parts of meat that are folded and can't get any marinade on it.
- Stand the bag up in the fridge so the meat is completely submerged- let it marinate for at least 4 hours, the longer the better. Take it out and shake it up every couple hours or so.
- Pico de Gallo: basically just chop the tomatoes, add them to a bowl, mince the onion, add it to the bowl and squeeze the lime juice. Then add the seasonings and cilantro and stir once more. Cover and toss in the fridge until ready to eat.
- Siracha Cream Sauce: Mix all ingredients in a small bowl and cover until ready to use. if you want it more spicy, just add some more siracha. This amount is relatively mild, just gives it the siracha flavor.
- Note:Don't make the tortilla dough until you're less than an hour from eating this meal. To make the tortillas, add the masa and seasoning to a mixing bowl and make a well in the middle. Dump 1/2 cup of warm water in and mix. I ended up adding about 1/4 cup more to make it a dough that would actually turn into a ball. Once it's sticky but not sticky enough to cover your hands, knead for about five minutes, roll into 6 balls and wrap each in a small amount of plastic wrap. let them sit on the counter until ready to cook.
- Right before you cook the meat, roll out the dough into about 6 inch diameter tortillas. If you have a tortilla press use that. I don't have one so I just used a rolling pin. Keep them wrapped in plastic after rolling them out to prevent the dough from drying out. I just stacked them on top of each other and would open and close the plastic wrap. When they're all rolled, set them off to the side to cook the meat.
- Grill the meat on a smokin hot grill with the lid open to get the nice charred outside. otherwise you'll miss out on a lot of flavor. I cooked it to about medium- about 3 minutes per side rotating twice per side to different parts of the grill so you're always putting it on a very hot part. When it's done, let it sit on a plate covered with foil while you make the tortillas.
- In a medium/high skillet, cook one tortilla at a time for about 30 seconds per side. then put them in a folded dish towel to keep them warm and soft until all are done.
- Chop the meat unto cubes and pour whatever juices came off of it onto the plate and toss.
- Then assemble and eat!
I know it seems like a lot of work but over a few hours it's really not bad and it is SO worth it!
