As I have talked about in past blog posts Mexican cuisine and how it’s more than ground beef and cheese. This recipe is a really easy, inexpensive way to make a wonderfully flavourful mexican classic, carne asada. The term Carne Asada literally means “grilled meat” in Spanish but it generally refers to grill beef. Normally beef from the skirt, flank, Sirloin or flat iron cuts. Today I will be using a flat iron steak from fine people at The Butcher Of Kingsville, they are the best butcher shop in the area and they specialized in organic and ethically raised meats. You can also pick up a copy of my book Braised Blue: Year One there while you stock up on a wide variety of meats, cheeses and prepared food.
The Guacamole: If you follow this link the recipe for peanut guacamole is there. Just exchange Cashews for Peanuts, and Lemons for Limes and thank me later.
1 can Black Beans (Rinsed and strained)
2 slices smoked Bacon (julienned)
1 tbs brown sugar
1 tbs cumin
5 Arbol Chilies (dried, destemmed)
Franks Red Hot (to taste)
In a pot with oil on medium heat place your dried arbol chilies and toast them until they begin to turn blackish. Remove the chilies as you are just flavouring the oil. Add your bacon and render the fat off. Once the bacon is rendered add your beans, cumin, brown sugar and hot sauce. Deglaze with chicken stock to make sure the beans don’t stick too much. You then want to simmer the beans for about an hour. At the end the beans should be intact and a broth will collect as well that should be a nice salty sweet porky broth. This is going to be great with your beef.
1 large flat iron/skirt/flank/top sirloin steak.
Take a large ziplock bag and place your cut of beef into the bag. In a mixing bowl mix all of the above listed ingredients and whisk together until uniform. Then pour the mixture into the bag and marinate the beef for 1-4 hours depending on how much time you need. The marinade will help the meat caramelize and also add some huge flavours. On a screaming hot grill sear both sides of the cut. If you are using a skirt or flank steak you pretty much just want to sear the cut and let it rest. If you are using sirloin or flat iron you sear and then cook until medium rare, these cuts are normally a bit thicker and need a little more time than the flank or skirt. Let the meat rest and then slice.
Putting It All Together:
Get your warm tortilla, put down a base layer of the guacamole, then your meat and then top with the beans. You can also add your other favourite taco fixings at your own peril. Enjoy!