My Experience with Carne Asada in Southern California
Growing up in Southern California, weekend carne asadas were a staple in my family. These gatherings were not just about the food; they were the perfect opportunity to reconnect and enjoy the warm, sunny weather with the grill fired up. Our table was always adorned with a variety of side dishes including ensalada de nopales (cactus salad), an assortment of salsas, guacamole, arroz rojo (Mexican red rice), along with frijoles refritos (refried beans) and frijoles charros (cowboy beans). However, the highlight was undoubtedly the carne asada.
Understanding Arrachera
While my family often used diezmillo de res (thinly sliced beef chuck) for carne asada, my preferred cut is arrachera, or skirt steak. This marbled and slightly thicker cut is ideal as it is forgiving on the grill and absorbs marinades exceptionally well, ensuring the meat remains tender and juicy.
Crafting the Perfect Marinade
When preparing arrachera, I begin with a marinade. Traditional recipes often call for citrus juices like orange or lime and a dash of Mexican beer such as Corona or Modelo, alongside onion and cilantro. To enhance the flavors, I incorporate fresh pineapple juice to add a sweet balance to the citrus’s zing. Instead of white onions, I opt for green onions and throw in a serrano pepper for an extra kick. The bromelain enzyme in pineapple juice is known for tenderizing meat, so I recommend marinating the arrachera for about 3 to 4 hours.
Grilling the Arrachera
For grilling, preheat the grill to high heat and cook the arrachera for 4 to 5 minutes per side. Alternatively, using a stovetop and a cast-iron skillet is just as effective. Ensure the steak reaches medium doneness with an internal temperature of 140 to 145°F.
Serving Suggestions
Arrachera can be served in various ways: as taco filling, in tortas (sandwiches), or in fajitas. My personal favorite is to prepare vampiros, a Sinaloa specialty featuring corn tortillas topped with melted queso Oaxaca. These are then graced with cabbage, salsa roja, and guacamole, offering a delightful textural contrast. Accompany the dishes with traditional frijoles de la olla, refried beans, or crispy chorizo-topped frijoles charros for a complete meal.
Storing and Reheating
Leftover arrachera can be kept in an airtight container for up to 4 days. When reheating, either use a microwave for 1 to 2 minutes or a skillet over medium-low heat for 3 to 4 minutes until warmed through.
Ingredients You’ll Need
- 4 green onions, trimmed and roughly chopped
- 4 garlic cloves, peeled
- 1/4 cup cilantro leaves
- 1 serrano pepper, stem and seeds removed
- 3/4 cup pineapple juice
- 1/2 cup Mexican blonde lager (e.g., Corona or Modelo)
- 1/3 cup lime juice (from 3 to 4 limes)
- 1 tablespoon neutral cooking oil (e.g., vegetable or avocado)
- 1 tablespoon Diamond Crystal kosher salt or 1 1/2 teaspoons fine sea salt
- 2 pounds skirt steak
Step-by-Step Instructions
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Make the Marinade: Blend the onions, garlic, cilantro, and serrano pepper with pineapple juice, beer, lime juice, oil, and salt until smooth.
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Marinate the Steak: Place the skirt steak in a resealable bag, pour in the marinade, and ensure it’s evenly coated. Let it marinate in the refrigerator for 3 to 4 hours.
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Grill the Steak: Preheat the grill, place the steak on it, and cook for 4 to 5 minutes per side until reaching the desired doneness.
- Rest and Slice: Let the steak rest before slicing against the grain into strips or dicing for tacos.
Nutritional Information
Per serving, this arrachera recipe offers approximately 306 calories, 19g of fat, 4g of carbs, and 29g of protein.
For a more detailed nutritional breakdown, please refer to the full nutrition label accompanying the recipe. Enjoy creating this flavorful dish and let us know your thoughts in the comments!
