Best Carne Asada with Homemade Tortillas


Carne Asada is a delicious grilling flavor from Mexico heavy with garlic and cilantro that everyone loves! Preparing a light marinated meat ahead of time and keep in the fridge up to seven days before grilling it. On the day of service, make these buttery flaky tortillas from our organic All Purpose flour.


Best Tex-Mex Carne Asada


½ cup lime juice

1/4 cup minced garlic

1 Tbsp. EL Mexicano® Carne Asado Seasoning (available at HEB)

1/4 cup vegetable oil

2 pounds flank or skirt steak


Directions:

  • In a gallon-size resealable bag, combine lime juice, crushed garlic, seasoning, and vegetable oil. Put the entire flank steak into the resealable bag. Seal it up tight.

  • Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours or overnight.

  • Heat an outdoor grill to high heat.

  • Remove the flank steak from the marinade and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.

  • Once done, remove from heat and let rest for 10 minutes. Then, slice against the grain and serve in the homemade tortilla.

Chef’s Homemade Tortillas

2 ½ cups Texas Pure Milling Organic All-Purpose Flour

1 ½ tsp. salt

1 ½ tsp. baking powder

½ cup organic shortening

1 cup boiling water

Directions:

  • Cut the shortening into flour, baking powder, and salt with the paddle in an electric mixer and mix until the shortening is in fine pieces smaller than peas. This can be done using the lowest speed setting on the mixer and allowing it to mix for 2-3 minutes.

  • Next, boil the water in a small saucepan on the stove or microwave. Carefully pour the boiling water into the flour mixture. Combine with the paddle on low setting for 1 minute. Increase to medium and mix 2 minutes more.

  • Remove dough from the bowl and form it into nine dough balls. Roll the tortillas into rounds. Cook on a medium skillet (medium-high heat) until done (about 2 minutes on each side). It should bubble up. Put cooked tortillas in a deep covered pan with a lid to keep tender. Serve immediately with green salsa, chopped cilantro, and red onions.

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