According to Wikipedia Carne asada is a roasted beef dish, literally meaning “roasted meat”[1][2]. The dish mainly consists of pieces or thin cuts of beef (e.g. flank steak, skirt steak), sometimes marinated, sometimes lightly salted or rubbed with salt, pepper and/or spices, and then grilled. It can be eaten alone, with side dishes, chopped and eaten as tacos, or chopped and used as filler for tortas, burritos, etc. It is commonly accompanied with guacamole, salsa, beans, and grilled scallions and tortillas.

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.

What you have left after the marinating.


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.

Slow Coooking Thursday ~ Mexican Baja Casserole

Slow Cooking Thursday is hosted by Diary of a Stay at Home Mom.

1 pound ground beef
1 large yellow onion, chopped
4 teaspoons minced garlic
1/3 cup salsa
4 oz. can chopped green chiles
1 large can white corn
1 large tomato, chopped (seeds too)
1 teaspoon oregano
1 teaspoon white pepper
1 teaspoon sea salt
6 corn tortillas, cut into strips
2 cups Sargento Mexican blend shredded cheese

  • Brown the beef, onions and garlic in a frying pan.
  • Drain the fat off. Add the salsa, chiles, corn, tomatoes and seasonings. Mix well.
  • Spray slow cooker with a coating of PURE.
  • Transfer mixture to slow cooker.
  • Layer the tortilla strips, meat mixture, and cheese.
  • Repeat until all ingredients are used (2-3 layers)
  • Cover and cook on low 4 hours.
  • Let rest 10-15 minutes before serving.
  • Garnish with sour cream.
I do the memes: Menu Plan Monday hosted by aura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!