So last week Carlos, my sister’s boyfriend from Barcelona, came to Mexico to visit her and to… meet the family!! So, he
stuffed tried different food like mole, cochinita pibil (pork with adobo) and many different things, but on Thursday we made Carne Asada so that he could try one of the most valuable traditions in Northern Mexico. And it’s not valuable only for the delicious meal, but for the family time. For many weeks, I wanted to share with you this tradition, so here it is, my family’s Carne Asada.
In this post I will be sharing some recipes; not in the usual way like step-by-step because, I warn you, this will be a long post, so I will let you know about the ingredients, cooking times, etc.
Let’s start with the meat. Look at the meat! Isn’t it glorious???
These are rib eye double-meat ribs.
These are rib eye steaks. Can you see the marbled fat? Those are big words were looking at. Yum! This fat will melt in the grill, but will leave the meat full of flavor. No seasoning needed. Just plenty of salt. Most of the salt will go to the grill, passing trough the meat fibers and leaving them just with flavor, but no salt. Trust me on this one.
Plátano Macho. Plantain. Male Banana (ok, I’m not sure if male banana is the right translation, but still, sound funny). These will be at the very bottom, along with the mesquite charcoal.
Green onions. Tail onions. Again, funny term.
Sausage. And green onions.
Dad, green onions and sausage. And grill and mesquite charcoal.
Ok, they wouldn’t miss a Carne Asada in the world. Ever. Let me introduce you to Berry (aka, Blackberry). My sisters’ pet. My niece =0)
daughter pet, you already know her, Princesa. And Berry.
Mom, preparing spicy salsa.
Spicy salsa: Same amount of tomatoes and jalapeño chiles. Place them on an iron skillet and let them almost burn.
Mix them in a mixer, adding salt and a little bit of water. You could add 1/2 onion too. And garlic. 6 garlic cloves, which you could also burn in the same skillet.
Look at that. Yum!!! And if you want it to last for many days, or at least 2 weeks, make sure to heat a tbsp vegetable oil in a deep skillet, add the sauce and let it heat and simmer for around 5 minutes. If you want to try a not-too-spicy salsa, visit the Green Sauce
Drinking. Ok. I should have lifted the ice bag for the pic. I’m sorry. Many beer, Diet Coke, and plenty more.
Clamato. With Beer. Sangre de Cristo. Christ’s blood, that’s what it’s called. Original clamato is served with vodka. This one is served with beer. You will need: Clamato (tomato juice with a touch of clam), dash of Maggi seasoning, dash of Worcestershire sauce, dash of Valentina (spicy ,you can use Tabasco) sauce, 1/2 lemon’s juice, dash of chili powder (we use Tajin). And fill with beer. I usually add ground pepper too. It’s spicy. It’s refreshing. It’s soo good!
Frost your glass with chili powder and lemon.
Serve everything, mix and add beer.
Maybe Grandma didn’t like it?
The hubs. Drinking beer. And Princesa in the back.
Frijoles de Olla. Terracota Pot Beans. Check out the chronicle
on how to make them!
Cheesy Tostadas with Corn Tortillas. My sis Mel is making them.
So start heating your tortillas.
Turn them over and cover them with shredded cheese.
Let them toast! At very low heat.
Why do not serve one Cheese Tostada with Guacamole and spicy Salsa?!
Some sweet corn with butter… grilled… so good!!!!! Again, my sister Mel is preparing them for the grill…
You need sweet frozen corn, Lawry’s seasoned salt and butter. Plenty of butter.
The hub and I. Love is in the air! ❤
Why not start with a little bit of chips blends? And some dips? Chipotle and Ranch??
Grandma and two of her sisters =)
And the hubs.
Grandma and grandpa.
Everyone having a good time!
Finally…. Carlos from Barcelona! And my sister, Pao.
My dad’s liquor bar.
And now, let’s go back to business. Carne Asada. First things first: Green onions and sausage, while the charcoal is ready for the meat… (not so hot)… You should be able to hold you hang above the grill, for around 5 seconds NOT TOUCHING THE GRILL without burning yourself in order to place the meat. So first, the onion and sausage.
The platain have to be where the charcoal is. They will be the first in and the last out.
Pao and grandpa. Clamato and Tequila.
Turn around your onions and sausages and place your corn.
Let them brown and turn them over.
Vanilla and Moka. Gaby and The Hubs.
After 30 to 40 minutes, place the ribs first. The bone side first. The bone side directed to the charcoal. Turn sausages , onions and corn around.
Never turn the meat more than twice. Always once. When you see it starts to drip, turn one over the other, to let the blood/juice fall into another rib and turn it around. Once. Remember. Once.
Oh my God, this smoke smells so good, but makes my photo look bad =( Now, place your rib eyes (or Sirloin, or T-bone, or whatever you prefer).
Oh my God, look at that!
These are half-way done, some pink. Just a little.
Look at that! It was so yum!
Ok, so the platain doesn’t look like a plantain. But it is. Trust me, just top with sour cream, and/or sugar, and/or dulce de leche and/or nutella, and/or whipped cream… ok, you get the idea, whatever you like!
It tastes sweet. Not salty.
And at last, as the dessert, the Apple Pie. Please make sure to visit the chronicle on how to bake Snow White’s Apple Pie
So, Carlos gave me a gift, “happy pills”, from Spain.
I have a confession to make. I already ate them all. They lasted 1.5 days on my drawer (considering sleeping hours too).
And some left overs.