Carne Asada with Fresh Corn Salsa (GF, DF)

Carne Asada is one of my favorite things. You take this crappy cut of meat and turn it into a tender explosion of flavor with a bit of time and lime juice.

The sweet summer corn in this is the best. Corn on the cob is so versatile, I use it in EVERYTHING when it is in season. For this recipe the sweetness of the fresh corn pairs great with the sourness of the lime in the salsa and the charred bits of the corn tortilla.

The plate pictured is a Lisa Orr lunch plate I picked up when the Artstream Nomadic Gallery was in town. I was really excited to see it in the gallery when it came through, I have been lusting after one of her plates for a while now. I love Lisa’s work, her surfaces are so luscious and intricate!

Carne Asada with Fresh Corn Salsa (GF, DF)

  • Servings: 6-ish
  • Difficulty: slice & squeeze, patience, grill, slice & toast
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Meat & Marinade:

  • About 3 lbs of the cheapest cut of steak you can find (seriously I mean the absolute cheapest per pound hunk of beef you can find. I used some chuck, you could also use skirt, sirloin or tenderloin)
  • 1/2 bunch of fresh cilantro (about 1 1/2 cups of chopped leaves)
  • 3-5 cloves of garlic minced
  • 6 medium limes juiced
  • 1c cold water
  • salt to taste (you will need none to a max of 1 tsp)

Fresh Corn Salsa:

  • 2 limes juiced
  • one big handful of cilantro leaves finely chopped
  • 1 fresh corn cob
  • 3 small or 2 medium red peppers

Other topping options, choose what makes you happy:

  • jalapeno aoli: mix Mrs Renfro’s jalapeno salsa with mayo
  • cheese
  • sour cream
  • lettuce
  • tomatoes
  • whatever else you normally put on your tacos/fajitas

  1. Start your marinade. Put all of the marinade ingredients into a gallon ziplock bag (besides the salt!) and squish it around. Taste it (before you put in the meat!). For this marinade you are looking for something that tastes like it does not need salt or is a little salty (if you are only going to marinade 8 hours or so). Once your happy toss in the meat (pro tip: if the meat is more than 1 inch thick cut it into 2 steaks or the middle will be tough)
  2. Let the meat marinade for 8-24 hours. This is crucial!! It turns your tough junky cut of meat into delicious-ness.
  3. Turn on your grill and get that baby hot. (Gas grill tip: if you like things a little smokey get yourself a cherry, apple, hickory (etc) stick and shove it in the back of the grill/on that stupid top rack, it will slowly smolder and give some of that delicious smoke taste).
  4. Put the shucked corn and peppers onto the cool spot on your grill and the meat on the hotter part. I cooked everything for about 10 min total, 5 min on each side (then the veggies about 5 min more, the peppers were not blacked enough).
  5. Put the meat under foil to rest. Heat up a pan on medium for the corn tortillas while you make the salsa.
  6. Make the salsa: Cut the corn off the cob, pull the charred skin off the peppers, and cut that up. Mix it up with the lime juice and cilantro (you could definitely add tomatoes or jalapenos here if you wanted to).
  7. Cut up the meat and grab out whatever other toppings you want on your tacos. (Also, if you cut the meat across the grain, it will be at its most tender)
  8. Oil your tortilla pan (I use a cast iron skillet, use whatever you have though) and brown/blacken your tortillas one by one, plate the tortillas, top with your desired toppings, and enjoy!

 

Not so Nacho, Roasted Roots and Cilantro Beef

This was such a delicious kitchen experiment. I ended up buying way too many carrots from the local co-op and was putting them in EVERYTHING and this was one of the best discoveries in the week of all-things-carrot.

I recently picked up this lovely Michael Connelly plate at NCECA at the Art-Stream trailer. Totally worth the splurge! The imagery on the plate (there is a yellow house hidden under all that food) is subtle enough to add interest but not detract from the food, and its a sturdy sucker so I’ll be sure to be using it for years to come.

Not so Nachos

  • Servings: 3
  • Difficulty: dice, mix and bake
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DSC_0255Ingredients:

4-5 carrots

3 medium potatoes

1 ½ tsp cumin

1 ½ tsp Mexican hot chili powder (or chili power plus cayenne pepper)

1 tbsp garlic oil

Vegetable oil for greasing pan

½ lb ground beef

1 bunch of cilantro, chopped

1 lemon juiced

Salt and pepper

3  corn tortillas per person

Your favorite salsa and whatever else you wanna serve this with like rice, lettuce or whatnot

  1. Turn your oven to 350 degrees and oil/grease a pan/cookie sheet. Dice up the potato and carrots and toss with the garlic oil, cumin, chili powder and ½ tsp of salt. Roast for 30-45 min flipping/stirring halfway through until deeply browned.
  2. During the last 15 min of the vegetables roasting, cook the beef with salt and pepper in a small skillet. Toss the tortillas on top of the roasting vegetables or on another rack to crisp up (check on them every few min or they might burn!). Once cooked through add in the chopped cilantro and lemon juice and remove from the heat.
  3. Use the crisped corn tortillas as giant tortilla chips and serve with whatever else you want besides salsa.

NOTES: If you want to do your tortillas at the end crank up the oven to 425 degrees and cook on a wire rack (or the oven grates if your lazy) for 1-5 min until desired crispiness is achieved.