Supple Cow

I went to this place called Big Nick's last week and had a craving for carne asada. Now, Big Nick's is famous for trying to make whatever it is you want if it's not on the menu as long as you can tell them what it is, but I found myself stuck sitting there going, "Uhhh, it's beef, with umm, seasonings. Mexican seasonings. You know, seasoned beef."

Can anybody tell me what goes into carne asada marinade?

Thanks

__________________
"I've missed more than 9000 shots in my career. I've lost almost 300 games. Twenty-six times I've been trusted to take the game winning shot and missed. I've failed over and over and over again in my life. And that is why I succeed."
(Michael Jordan)

edmos1

This is the one I use.
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil

In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.

Rodney

At the taquerias that I frequent, it's just grilled steak; they don't season it with much of anything except maybe salt.

Jolt

"Carne asada" = "Roasted meat"

(thanks babelfish)

That being said, edmos' recipe sounds downright nummy.

Jay Francis

Title: Homemade Chili Powder Gebhardt's Style

Headnote: Wear rubber gloves when handling chiles.

Ingredients:

2 ounces whole ancho chili pods (approximately 5), destemmed and seeded, with a cut so that they can be unfolded and pressed flat. If dusty, wipe with a moist paper towel to clean. Set aside to dry before seeding and destemming.

1 teaspoon Mexican oregano, or to taste
1/2 teaspoon garlic powder
1/2 teaspoon cumin, or to taste

Instructions:

Heat a comal or cast iron skillet and place the chiles flat on the skillet. Being careful not to burn the chiles, lightly toast them until an aroma is given off, and remove from the burner.

Let cool. With a kitchen scissors, cut into strips to assist in grinding. In a coffee grinder, grind half the chiles for 30 seconds. Add the rest of the chiles, the Mexican oregano, garlic powder, and cumin. Grind for an additional 2 minutes or until finely ground.

Store in an airtight container until ready to use.

Yield: 1.5 ounces or 1/4 cup.

Variation: Omit Mexican oregano, garlic powder, and cumin