Tuesday, September 7, 2010

Carnes Asada in Mojo Marinade

Cuban mojo marinade with the addition of cilantro is an inspiration from Tyler Florence.  How can something so simple taste so good?

The fresh bright flavors of the lime and orange juice blend perfectly together with the garlic, serrano, and cilantro, each ingredient adding its own distinct layer of flavor to make this an amazing go to marinade anytime of the year.

Simple ingredients tossed together in the blender to create an amazing marinade that is perfect for beef, pork, chicken or fish.  If you use this marinade on fish only marinate for 15 -20 minutes or it will become mushy.

I was at my local Mexican market and the butcher was hand slicing skirt steaks (flank would also be an excellent choice).  How could I resist taking home a couple of pounds to make Carnes Asada.

I marinated the steaks before heading to work which allowed the steaks to marinate for about 9 hours.  Then I placed them on a hot charcoal fire for 2 – 3 minutes per side.  Let them rest for about 10 minutes and sliced them into strips.  I served the Carnes Asada over caramelized onions with Chorizo Spanish Rice and Sour Cream Salsa Salad.  Delicious!  But all you really need to complete this meal is a stack of warm tortillas.

2 – 4       cloves                   garlic
1              large                    serrano chili, cut into  3 pieces
3                                          limes, juiced
1                                          orange, juiced
½             bunch                   cilantro
½             tsp.                       kosher salt
¼             tsp.                       black pepper
¼             cup                       oil

Place garlic and serrano at the bottom of the blender so it will be close to the blade.

Add the lime and orange juice, cilantro, salt and pepper.

Turn on blender and let blend until all ingredients are chopped up.

Keep the blender going and pour oil through the feeder and blend to mix.

Place meat or chicken in a large zip top bag and pour marinade over meat.  Let marinate in the refrigerated for at least an hour or overnight.

Cook on an open bbq for 2 – 3 minutes per side.  Let rest for 10 minutes and slice against the grain into thin strips and serve with warm corn or flour tortillas, sour cream, shredded lettuce and salsa.

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