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  1. I had a bunch of fries’ leftover from eating at a local burger place that I had saved so I decided to make a popular burrito here in San Diego. It is known as a California Burrito and typically has Carne Asada, French Fries, Frijoles, Cheese, Pico de Gallo, Guacamole, and Mexican Creama. (A 7-layer burrito if you want) Any way I started out making everything and was taking plenty of pics with my phone camera but somewhere in the middle of my cook I somehow (and I have no idea how) set my phone back to “Default” mode. Anyway, I don’t have access to those pics as of now and may never have access to them as they may end up being erased. So, I whipped out my Canon 70S and took the following pics at the end of the cook. I had purchased some Carne Asada and flour tortillas from the Mercado. I made up a bowl of Pico, A bowl of guacamole and some Mexican Rice. (No Pics) I then grilled up the Carne Asada. Here it is on the grill. I brought this in and diced it up into small squares. I then started to assemble the burrito. Started out with a nice layer of Mexican Cheese. Then the Carne Asada, Fries and some Pinquito beans. Then some Pico de Gallo, guacamole and some Mexican Creama. I rolled it up and placed it on the grill. Here it is done and ready to cut. And here are the plated shots with some spicy carrots, Mexican rice and a Modelo Negra. And a close-up shot. This was delicious! Thanks for looking.
  2. Carne Asada Tacos are one of my favorite things to make and eat. I make them at least once a month and sometimes many more than that. Today I started by making a fresh batch of Pico de Gallo. Recipe is here: https://www.kamadoguru.com/topic/31022-pico-de-gallo-my-way/?tab=comments#comment-414993 I then took a package of marinated skirt steak and cut it into manageable sizes and placed it on the kamado. I cooked it approximately 6 minutes per side until it developed a little char on it and here is the result. I cut these up into taco size pieces across the grain and made up 3 tacos served with Negra Modelo, some sliced radish and a grilled yellow pepper. Muy Delicioso!
  3. This is one of my favorite fast meals. I buy this seasoned skirt steak at Costco. Fire up the grill. Cut the skirt steak into more manageable pieces and cook them up until they just start to get some char on them. Bring them in and cut each piece across the grain into taco size pieces. Serve on fresh (and warmed) tortillas with Mexican cheese and fresh made Pico de Gallo. Pure deliciousness! Thanks for looking
  4. Appetizers come in so many forms. One appetizer dish that is served at many restaurants is Nachos. I wanted to make some but push it up a notch or 2 with Deluxe Carne Asada Nachos. First I picked up some fresh tortilla chips at the local tortilleria. (Note: Esperanza’s is where I get all my tortillas as they are made fresh every day and still warm on the shelves) And some pre-marinated Carne Asada from the market. I then made some of my Pico de Gallo. Grilled up the Carne Asada. While it was grilling I stared the layering of the chips. Cut up the Carne. Added a layer of Costco’s Mexican 4 cheese blend and then the Carne and baked it in the kamado. While it was baking I made up some Guacamole with some of the Pico in it. After baking for 8 minutes I brought it in and assembled the Deluxe Nachos. Here it is served up with my favorite Mexican beer Negra Modelo. So good! Thanks for looking.
  5. Father’s day was a hot day out here in So (Lo) Cal. I wanted to cook something different but something both the wife and MIL would eat as well. Flap meat is a lesser known cut of beef although it’s fairly popular here in the So (Lo) Cal area. Many markets sell it thinly sliced plain or pre-seasoned for carne asada. They slice it thin so it cooks fast and you gets a nice crust / char on it. I wanted something a little different that the normal way they sell it, so I had the butcher bring me a whole one from the back. (It looks a lot like skirt steak but with a larger grain to the meat) I made up some of my carne asada marinate. (See link for recipe https://www.kamadoguru.com/topic/27158-carne-asada-street-tacos/#comment-363886) Un-packaged the meat. Notice the way the grain is running. Trimmed it up and cut it into more manageable pieces. I cut these with the grain as I’ll be cutting it into taco size pieces across the grain once it’s cooked. Gave these a bath and massaged all around and then placed it into a 1 gallon zip-loc for a 4 to 6 hour get to know each other rest. While it was marinating I made up some Avocado Tomatillo salsa. Here are the ingredients: Everything in the salsa blender and gave it a good spin. I usually break out the Weber on fast cooks like this and did so again. Placed most the meat over the coals and alternated the pieces to give each a nice char. While it was cooking I heated up some tortillas. Meat is ready so I sliced it up against the grain. I did some well dome for the wife and some medium for myself. I then set up my Taco Cart errrr Bar and made 3 delicious tacos with some pickled red onions, a slice of water melon and a Negra Modelo. Up the close up. So delicious! Thanks for looking.
  6. Last Saturday we had Carne Asada tacos. Today I grilled up some chicken breasts.
  7. I was going to make tacos today even before I knew of the NFL Kickoff Speed Challenge so I took some pics with my phone camera. (Just like I would if I was tailgating) I buy this pre-marinated skirt steak at Costco and usually have 2 or 3 in the freezer at any one time. It makes up some delicious taco fixings and can be done from start to finish in under 30 minutes. (I know this is so as I have timed myself. (Assuming you’ve made up the Pico de Gallo in advance) See link: https://www.kamadoguru.com/topic/28310-carne-asada-tacos-in-under-30-minutes/#comment-379507) I had made up a batch of Pico de Gallo. (See link for recipe: https://www.kamadoguru.com/topic/31022-pico-de-gallo-my-way/) I lit up the kamado and unpackaged the skirt steak. Sometimes they come in two pieces and other time them come out as one long piece like this. I cut it up so that it would fit on the half that I had a fire going on. Flipped. I warmed up some corn tortillas. Once it was done I cut it up into smaller size pieces so I could cut it against the grain. (Important to do with skirt steak) Brought it inside and cut it into taco size pieaces. And plated up one of my favorite meals. Delicious! Thanks for looking.
  8. My wife often complains that I take too long to cook the meals I make so there was a “30 Minute & Under Meal” Throwdown going on that was just what the wife ordered. I must say that when you’re on the clock you really have to think things out a whole lot more. Preparing the grill was not included in the 30 minutes, but what’s the fastest way to get a load of charcoal going? Chimney on the side burner of course. I left it on here for around 5 minutes. I then moved it over to my Weber OTS and it was ready 5 minutes later. I then went into the house where I had all my ingredients set out already. I love this pre-marinated skirt steak they sell at Costco. Also shown are a batch of Pico de Gallo I had made up on Wednesday, Costco Mexican cheese, corn tortillas from the local tortillaria, some Jocoque cream and some Tapatio hot sauce. Also had the stopwatch feature set on our ipod. Wasted 6 seconds just to get a pic of the stopwatch going. Cut the meat out of the packaging and placed it on the grill. This took 3 minutes. I then started warming up the tortillas. Meat flipped at 7 minutes. After another 7 minutes it was done. Cut it up into Taco sized pieces. And made up 3 tacos and plated them with a nice cerveza. Money shot! And we’re ready to eat! One of my favorite meals in fewer than 30 minutes. Thanks for looking.
  9. Remember when I recently made up some Carne Asada street tacos? Well tonight we went to a Volunteer Appreciation Dinner at our church and they served up the real deal. They had purchased 3 of these 20 lb. bags of pre-marinated, thin cut (1/8”) chuck roll. Grilled it up on this 6 foot propane grill After they had enough cooked up they had two guys cut it up with cleavers. The first guy would cut it in strips and the second guy would cut the strips into pieces. Assemble line serving with Carne Asada, then rice, frijoles, guacamole, tortillas and homemade salsa. And my plate ready to eat. Superb! Thanks for looking.
  10. I’ve been craving some tacos. I made up some Carne Asada with some Nice flap meat the local market had on sale. Here are most of the ingredients for the marinate. Recipe is as follows: (A combination of Tyler Florence’s and one from Allrecipes.com) 2 tbsp. white wine vinegar 2 tbsp. soy sauce 4 gloves of garlic – minced. 2 limes juiced 1 orange juiced 1/2 tsp. salt. 1/2 tsp. black pepper 1/2 tsp. white pepper 1/2 tsp. chipotle pepper 1/2 tsp. dried oregano 1/2 tsp. cumin 1/2 cup EVOO Mix everything up in a bowl Diced up one jalapeno, 1/4 cup packed cilantro and added it plus 1/4 cup diced onion to the pool and stirred. Here is the flap meat. I cut it into more manageable pieces and put it plus the marinate into a gallon Ziploc and massaged it to get good coverage. While it was getting happy I diced up some more onion and cilantro and made up some Avocado Tomatillo salsa. Later I got my Weber OTS ready and lite up some charcoal in my chimney. Once it was up to temp I put on the meat. Once it was close to being done I warmed up some street taco tortillas. Once everything was done I cut up the meat into strips and then approximate 3/4" pieces. I then set up the taco cart, errr I mean bar and we sat down to eat. Plated street taco style with a Negro Modelo. Muy delicioso! Thanks for looking.
  11. So I’m on a taco roll this weekend. Today I marinated some Flank Steak for Carne Asada. All the ingredients are the same as in my Street taco post (http://www.kamadoguru.com/topic/27158-carne-asada-street-tacos/) only doubled as this steak was over twice as big. Unfortunately it’s also twice as expensive. (This is why flap meat is so popular around these parts) Here’s the flank steak ready to be butterflied. I simply took my craving knife and elevated it slightly with a 1/4" cutting broad and slid it back and forth giving me a fairly uniform cut. Into a gallon Ziploc with the marinate for a 6 hour get happy nap. (Flipping every 1/2 hour or so) While the meat was resting I made up some Mexican rice and some frijoles. (Recipe link: http://www.kamadoguru.com/topic/24634-mexican-rice/) Once it was close to dinner time I got my Weber OTS ready and lite up some charcoal in my chimney. Once it was up to temp I put on the meat. While it was cooking I made up some fresh tortillas. Meat is done. Once everything was done I cut up the meat into 1/2" strips. I then set up the taco cart, errr I mean bar and we sat down to eat. (My little boy liked the smell) Plated here with a Negra Modelo. Muy delicioso! So is this better than the less expensive flap meat? IMHO it was. The meat was a bit juicier (due to being thicker) and had great flavor. The flap meat is really good but this was better. Maybe not twice the price better, but better for sure. Thanks for looking.
  12. One of the best things in the world to eat! Finally got to cook some more and decided to break out some carne asada. I buy this seasoned skirt steak at Costco and just thaw and cook. First I made up a bowl of Pico de Gallo. Unwrapped the meat and placed it on the grill. There was more in the package than I excepted. While that was cooking I made up some fresh corn tortillas. Carne is getting close. Once it was done I brought it in and sliced some up against the grain into taco size pieces. And here it is ready to eat. One of life’s simple pleasures.
  13. I tried using a Chuck Steak last night for Carne Asada. While it wasn't awful and the flavor was tasty, the texture was just too danged chewy, even medium rare. Too much tugging to bite a piece loose. *sigh* So lesson learned - flank steak just has better marbling and less connective tissue among the muscle segments. The leftovers are currently slow-cooking in my Ninja along with some previously-cooked brisket - and will be tonight's chili.
  14. Chef Merito Carne Asada Steak & Meat Seasoning 14 oz Anyone ever use this stuff? If so, any advice for me? I bought some after seeing people that used it on the Facebook site.
  15. Hey JOE fans! Here's a great Carne Asada recipe for you to try on your JOE! 1 2-3 pound flank steak, flat iron steak, or skirt steak Marinade: 1/2 cup beer 1/2 cup orange juice 3 tbsp lime juice 5 cloves minced garlic 1 1/2 tsp dried oregano 1/4 cup olive oil 2 tsp kosher salt 1 1/2 tsp black pepper 2 bay leaves 1 sprig fresh rosemary 1 large red onion, chopped Aioli: 1 8 ounce container Sour Cream ( I used fat free) 1/2 tsp granulated garlic 1 tbps Sriracha hot sauce Make the marinade and put it in a dish or a zip loc bag with a 2lb skirt steak, flank steak, or flat iron steak and let marinate for at least 4 hours or overnight. Mix the aioli ingredients and keep in the fridge until ready to use. Prepare your grill for two zone cooking. Remove the steak from the marinade and save the onions from the marinade. Put the onions in a heat proof dish or foil pouch on the grill. Sear the steak on both sides and finish on the indirect side of the grill until you reach your desired level of doneness. Slice the steak thinly! Add some of the aioli to a corn or flour tortilla. Add some of the beef and onions and DIG IN!
  16. I buy this marinated skirt steak from Costco. It's really good stuff for a very reasonable price. Well I've been sick and hadn't cooked in like a week. We also hadn't had tacos in a while so I got some of this skirt steak out of the freezer to thaw. I made up a batch of Tomatillo Avocado salsa. I went to the tortillaria and got a batch of fresh and still warm corn tortillas. Got home and cut up some lettuce and tomatoes and got out the shredded cheese and some sour cream. As this is such a fast cook I decided to use my kettle. What comes out of the package is usually one giant piece so I had to cut it into 1/3's to fit. After 3 minutes I flipped them and let them cook for 3 minutes. I cut the 2 bigger pieces in half, flipped and let them cook for another 3 minutes. After another 3 minutes I flipped again. After another 3 minutes they were ready to bring into the house. I now cut them into thin slices against the grain and we had some super tasty tacos. We were really hungry so I didn't get any taco pics. Sorry but Yum!
  17. Since I purchased the tortilla press I’ve been making lots of tacos. You just can’t beat the taste of a fresh tortilla. Well I when grocery store shopping yesterday. I went to the Mexican market for a lot of items but Sprouts had Carne Asada on sale so I went across town to get it there. When I got there they were out of it. Well it was off to another store to get some. I was going to marinate my own but now I running late so a purchased the pre-marinated some. For dinner I first made up some Pico de Gallo and let it rest in the fridge to get happy. I bought some more Masa at the Mexican market. Pinch off a golf ball size portion, roll it into a ball, flatten it somewhat and place it on the press lined with some waxed paper. Press it down into a tortilla and remove. (Note: This waxed paper didn’t release the tortilla very easily so I switched back to saran wrap) Now place on a lightly oiled very hot C.I. griddle for 30 to 40 seconds per side and then remove and place in a tortilla warmer. As I was running late I cooked up the Carne on my weber grill, thinking I could put a full chimney of briquettes on top of my gas grill and get up to temp in a hurry. Here is the chimney all nice and hot. Meat on. This was flap meat so it cooked up in nothing flat. Start to make up my tacos by adding cheese, sour cream and some meat. Now add some Pico and Avo. Decided to go ahead and plate some up instead of just scarfing them down. Here they are with a Stone Cali-Belgique IPA. Money Shot below. Oh yeah!
  18. What do you do when you’re on vacation and you have a lot of let over Carne Asada and you don’t want to have Carne Asada Tacos every night? You make Fajitas with it. First I cut up the veggies. (1 red, 1 orange and 1 yellow bell pepper, 1 brown onion and 3 Mexican green onions) Throw them into the resorts skillet until they start to wilt. Now I toss some of the Carne Asada strips into a bowl with some Fajitas marinade. Veggies are there. Now throw them into the bowl with the Carne and stir. And return to the skillet to warm the meat. Serve with corn tortillas, sour cream and a cerveza. It was delicious! Thanks for looking.
  19. While we were in Sedona we had decided to not Dine Out every night for two reasons. 1 was to save some money and B was to help us control our calorie intake. So to accomplice this I brought along a package of pre-marinated skirt steak from Costco like this. We dined out on the day we arrived, Saturday, but on Sunday I made up some fresh Pico de Gallo and cooked up the flank steak on one of the Resort’s gassers. Cut it into strips against the grain, warmed up some corn tortillas and served up some tasty Carne Asada tacos with a good cerveza . It would’ve been better off my kamado but it was still delicious! Thanks for looking.
  20. This is a simple but delicious and quick dinner. I had picked up and froze this package of skirt steak from Costco. (Good stuff) I thawed it out and placed it on a blazing hot kamado. After approximately 10 minutes, flipping every 2 minutes, it was done. Take it in on my cutting board. (Notice the direction of the grain) I cut each piece in half along the grain and then slice it against the grain. And make some delicious Carne Asada tacos. Yum!
  21. T Bones Pepper Salt Olive Oil
  22. Carne asada bell peppers chesse/queso Flour tortillas and Corn tortillas/ tortillas de harina y de maíz
  23. I'm a big fan of the Carne Asada at Trader Joe's, in fact, I've never even tried to make it better, because for us it's a great quick meal. Since I now have the Akorn, I wanted to see how the black beauty elevated the marinated goodness... Here's the stuff I buy. Coming up to room temp while the Akorn reaches 550 and my rice cooker does it's magic. (I only use Thai Jasmine). Pulled off, about to be foiled and popped in the cooler while I do a few corn tortillas for on the side and prep my beans, red onion, tomato, lime, romaine, guacamole and a rum n' pineapple. The final plate of Carne Asada. Tasted better than it ever did on our gas grill but next time I will run it closer to 700 and do a fast sear, I'm getting braver with the temps. And yes, I've been filling my bowl since all advised! I love my Akorn.
  24. I’ve been having internet problems all day and it just now starting to work with any consistency. Needless to say I was running behind. When you’re in a hurry for some great food it’s great to have some packages of pre-marinated meat just waiting to be thawed. Slapped them on the grill. Sliced them up. I had already whipped up a batch of Pico de Gallo. First of 3 awesome tacos for dinner. Yum!
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