You can certainly cut out some of the dry seasonings or get by with just one kind of pepper if it feels like too much of a headache to track stuff down.Īnd yes, the list includes soy sauce. Mine ended up being a melding of the most highly regarded recipes on the interweb. There are a wide variation of marinade recipes for carne asada. It’s tender, but with the right amount of bite. Its craggy texture holds the marinade and allows it penetrate the meat. It has a strong beef profile and plenty of flavorful fat that melts into the meat as it cooks. The secret to genuinely good carne asada is the right cut of meat, the right marinade, and a smoking hot grill. For good measure, I threw in some pollo asada and salsa roja…and also some margaritas. I settled on trying to produce three basic components of quality Tex Mex: carne asada (marinated steak), homemade flour tortillas, and salsa tatemada (roasted salsa). My bride, a Mississippi girl who grew up in Texas, first introduced me to real “Tex Mex.” While Mississippi’s run of the mill Mexican food is fine, in my humble estimation, it does not live up to the quality and flavors found in the Lonestar state.Īs I sat down to a sizzling platter of fajitas at Ninfa’s in Houston, it got me thinking: could you reproduce this? Having had the question, I needed the answer. Instead, a recent trip to Texas inspired a different pursuit in the “test kitchen.” It’s day is coming, but alas, today is not that day. Enjoy.Īfter reflections on smoking succulent pork butt, the next logical mountain to climb might have been the smoked brisket. Inspired by a recent trip to Texas, here is a complete Tex Mex meal featuring tender carne asada, pillowy homemade flour tortillas, a spicy roasted salsa tatemada, and a margarita for good measure.
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