Carne Asada: A Sunday Fiesta

dmourati

I've finally gotten to the point where I feel confident in making my Carne Asada. I've settled on SRF American Wagyu outside skirt steaks with Serious Eat's Best Carne Asada marinade. To take things to the next level, we started making homemade bacon fat flour tortillas*. With this new found confidence, I've made it twice for friends in 2020 and about four to five times total. Have a look at some photos featuring a piñata smash finale. 




Through a few restaurant visits and conversations I've learned cebollas y chiles are a traditional side dish.  Here we have spring onions, jalapenos and poblanos.



The skirts.



Piñata time.

Of course, I also serve the Roasted Habanero and Garlic Salsa we've been discussing. 



Plated pic from second or third attempt of 2020.

* Note there is a mistake in the bacon fat tortillas recipe. You use 1 1/4 cups of milk. The recipe mistakenly say to add 3/4 c (half) to a sauce pan and heat and to add half later. It's 3/4 cup warm and 1/2 cup cold. 

loco_engr

beatumous! 

EggNorth

Awesome meal, one of my favourites on the Egg.   Thanks for the tortilla recipe, will try and make my own some day.

Kupkaked

Those are some fine looking skirts! 

thetrim

Wow!  Amazing!

Powak

How hot do you fellas run your egg for flanks? Been almost 2 years since I’ve done one

dmourati

600F for this recipe with outside skirt.

StillH2OEgger

Yes sir! I bet you get a lot of requests for this.

KiterTodd

dmourati said:

I've finally gotten to the point where I feel confident in making my Carne Asada. I've settled on SRF American Wagyu outside skirt steaks with Serious Eat's Best Carne Asada marinade. ...

Thanks for the post and recipe.  I'll try it next time.  Two questions;

1) The recipe calls for;

• 3 whole dried ancho chilies, stems and seeds removed (see note)
• 3 whole dried guajillo chilies, stems and seeds removed (see note)

Where do you get them?  I'm thinking I could go to an international store and find dried chili peppers, but this mentions specific varieties. Just wondering if it is common to find the guajillos.

2) Is the skirt tender enough to eat in tacos without any additional tenderizing?  Or do you eat as a traditional carne asada (knife and fork).

Thanks again!

fishlessman

KiterTodd said:

dmourati said:

I've finally gotten to the point where I feel confident in making my Carne Asada. I've settled on SRF American Wagyu outside skirt steaks with Serious Eat's Best Carne Asada marinade. ...

Thanks for the post and recipe.  I'll try it next time.  Two questions;

1) The recipe calls for;

• 3 whole dried ancho chilies, stems and seeds removed (see note)
• 3 whole dried guajillo chilies, stems and seeds removed (see note)

Where do you get them?  I'm thinking I could go to an international store and find dried chili peppers, but this mentions specific varieties. Just wondering if it is common to find the guajillos.

2) Is the skirt tender enough to eat in tacos without any additional tenderizing?  Or do you eat as a traditional carne asada (knife and fork).

Thanks again!

my regular supermarket has them bagged in the fresh vegetable department over the potatoes of all places

dmourati

KiterTodd said:

dmourati said:

I've finally gotten to the point where I feel confident in making my Carne Asada. I've settled on SRF American Wagyu outside skirt steaks with Serious Eat's Best Carne Asada marinade. ...

Thanks for the post and recipe.  I'll try it next time.  Two questions;

1) The recipe calls for;

• 3 whole dried ancho chilies, stems and seeds removed (see note)
• 3 whole dried guajillo chilies, stems and seeds removed (see note)

Where do you get them?  I'm thinking I could go to an international store and find dried chili peppers, but this mentions specific varieties. Just wondering if it is common to find the guajillos.

2) Is the skirt tender enough to eat in tacos without any additional tenderizing?  Or do you eat as a traditional carne asada (knife and fork).

Thanks again!

I get the chiles at a local Mexican grocery store. I have found some at Whole Foods from time to time. Here's another line on some chiles:

https://www.thespicehouse.com/products/ancho-chiles

https://www.thespicehouse.com/products/guajillo-chiles

(I'm out of guajillo, and not going to grocery stores so I'll order some of these both now)

Skirt is pretty chewy if you overcook it or slice it with the grain. Definitely cut against the grain. If done correctly, it is super tender and juicy. I use SRF outside skirt whenever possible.

I've eaten in tacos and as steaks with knife and fork.

Definitely get the best skirt steak you can find. This recipe makes it shine.

EDIT: a few more posts on this recipe:

https://eggheadforum.com/discussion/1213077/carne-asada-from-serious-eats-lots-of-photos

https://eggheadforum.com/discussion/1221090/srf-skirt-steak-for-carne-asada