Carne asada
 | |
| Alternative names | Asado |
|---|---|
| Place of origin | Mexico |
| Region or state | Americas |
| Serving temperature | Fire, Grilled |
| Main ingredients | Beef |
| Variations | Seasonings |
| Part of a series on |
| Steak |
|---|
In Mexico and Latin America, carne asada (literally 'grilled meat' (specifically beef), though any type of dry heat cooking may be used)[1] is made from thin marinated beef steak, usually skirt steak, flank steak or flap steak.[2] It is usually cooked with a certain amount of searing to impart a charred flavor. Carne asada can be served as a main dish or as an ingredient in other dishes.
Preparation
Carne asada can be purchased from meat markets either prepared (preparada, i.e., already marinated) or not (no preparada), for marinating at home.[2] The meat can be marinated in many different ways, from simply rubbing with salt to using spice rubs such as lemon and pepper or garlic salt and lime, before being cooked on a grill.[2][3] Some recipes even use beer in the marinade.
As an ingredient
Carne asada can be served as a main dish but it is also commonly chopped up and used as an ingredient in other dishes.[2] The following is a list of popular dishes that use carne asada as a main ingredient:
- alambres
- burritos
- carne asada fries
- gorditas
- guaraches
- nachos
- piratas
- quesadillas
- sopes
- tacos
- tortas
As an event
In Latin America and the American Southwest, the phrase "carne asada" can also be used to describe a social event, the equivalent of a social barbecue, where family and close friends gather.[2][3]
Gallery
-
A carne asada burrito
-
-
Carne asada
-
See also
References
- ^ Bayless, Rick (2000). Mexico One Plate at a Time. New York, NY: Scribner. p. 283. ISBN 0-684-84186-X.
- ^ a b c d e "Carne Asada". [1]. Retrieved December 23, 2013.
{{cite web}}: External link in|publisher= - ^ a b Carne Asada - This Latin American Tradition is Much More Than Just a Meal