The dish is commonly prepared in the northern parts of Mexico (in the states of Baja California, Baja California Sur, Coahuila, Sonora, Sinaloa, Chihuahua, Nuevo León, and Tamaulipas) as well as in the American Southwest (especially Texas and New Mexico). It can be found as the main ingredient in tacos, tortas, burritos and fajitas, or is simply served as a stand-alone. It is sold at Mexican meat markets called “carnicerias” in the American Southwest; especially those states with Mexican/Mexican-American enclaves.

When purchasing carne asada from meat markets, consumers have two options available to them regarding the amount of preparation the steak has undergone pre-purchase: preparada, marinated meat as described above, serving as a time-saver for the home cook but typically at higher cost; and no preparada, unprepared meat, allowing for a home cook to create one’s own marinade. I buy unprepared meat and doctor my own.

All my pictures are before as we’re having it for dinner tonight. I’ll add an after picture later.

CARNE ASADA
2-3 pounds flank or skirt steak, sliced THIN
1 medium Vidalia onion, sliced thin
2 lemons, 1 sliced thin, 1 wedged for squeezing
1 lime, sliced thin
1 orange, sliced thin
1/3 cup champagne vinegar
2 teaspoons minced garlic, jar
1 teaspoon salt
1 teaspoon FRESH ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Hungarian paprika

• Soak the meat in the vinegar for an hour or so.
• Remove meat from vinegar and dry on paper towels.
• Sift together all the seasonings and rub into the meat on both sides.
• Layer the meat into a container alternating with the slices of lemon, limes, oranges and onions squeezing lemon juice on each layer as you go.
• Let marinate for overnight or a day or so.
• Grill on a VERY hot grill to desired doneness.
• Serve with warm tortillas, Fresh Guacamole and Garden Tomato Salsa.

BEEF & BROCCOLI
1 pound flank or round steak cut into thin strips
3 cups broccoli florets
3/4 cup snap pea pieces
1 Jumbo egg, white only
1 tablespoon cornstarch
1 teaspoon red pepper flakes
2 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon sugar
2 teaspoons minced garlic, jar
1 small bunch green onions, thinly sliced
1/2 teaspoon ground ginger
1/2 cup hot water
1/2 teaspoon Better than Beef Bouillon

• Slice meat into thin strips.
• Whisk together the egg white and cornstarch.
• Pour over meat and toss to coat well.
• Marinate in the refrigerator for an hour or so before preparing the meal.

• Heat sesame oil in a large skillet or wok.
• Saute’ broccoli pieces for several minutes until crisp, but tender and then add garlic and onion slices.
• Remove with a slotted spoon and add more oil if necessary.
• Stir fry meat pieces for several minutes until cooked through.
• Whisk together the hot water, bouillon, soy sauce, sugar, ginger and red pepper flakes until well blended.
• Add broth mixture and bring to a boil. Reduce heat and simmer until glaze forms/
• Add vegetables back in and heat through.

CHEESEBURGER CUPS
1 pound ground beef
1 small bunch green onions, finely chopped
1/2 cup ketchup
1 teaspoon liquid smoke
2 tablespoons brown sugar
1 1/2 teaspoon Worcestershire sauce
12 ounce tube buttermilk biscuits
12 2×2 slices of sharp cheddar cheese

• Preheat oven to 400 degrees.
• In a large skillet brown ground beef and green onions.
• Drain off fat.
• Stir in ketchup, mustard, brown sugar and Worcestershire sauce. Set aside.
• Grease a each cup of a muffin tin.
• Press a biscuit into each muffin hole and upp the sides.
• Spoon beef mixture into each cup.
• Top with a slice of cheese.
• Bake 14-16 minutes or until golden brown and done.

1-2 tablespoons light olive oil
2 pounds round steak, trimmed of fat and cut into 3 inch slices
1 medium onion, chopped
1 red pepper, sliced into thin strips
1/3 cup soy sauce
2 teaspoons minced garlic (jar)
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 tablespoon brown sugar
1 can diced tomatoes with juice
1 can beef consomme or
a scant 2 cups hot water with 2 teaspoons beef granules
Roux

• In a large skillet heat olive oil
• When hot, brown the beef slices, drain and transfer to the slow cooker
• In the same pan combine the consomme, onions, tomatoes and juice, brown sugar, salt, pepper, garlic and soy sauce.
• Bring to a slow boil.
• Pour over beef.
• Cover and cook on high for 1 hour
• Reduce the heat to low and cook 3-4 hours until beef is tender
• Add the red pepper
• Cook 1 more hour
• Return heat to high
• Using a large pasta claw remove the meat and peppers to serving bowl
• Add Roux
• Stir into the gravy and cook until desired thickness
• Pour over meat in serving bowl and toss to coat
• Serve over white rice or noodles

1 pound lean hamburger
1 box onion and mushroom stove top
1 clove minced garlic
2 eggs
1 cup water

• Mix all together and then divide amongst 12 muffin cups.
• Bake at 350 degrees 40 minutes.

MEXICAN MEATLOAF
1 1/2 pounds ground beef
1/2 pound ground pork
2 small ripe avocados, mashed
1 small onion, chopped
1 can ROTEL tomatoes, drained well
1/2 can enchilada sauce
1 teaspoon chili pepper
1 egg
1 sleeve saltines, crushed
salt & pepper to taste
1/4 cup grated cheese

• Combine all the ingredients except the cheese and enchilada sauce.
• Form the meatloaf in a loaf pan.
• Pour the enchilada sauce over top.
• Bake for 1 hour.
• Top with cheese and leave in oven only until cheese melts.
• Let settle 5 minutes before serving.
• Top with a dollop of sour cream.