Saturday, August 17, 2013

Carne Asada Marinade

What to do on a weekend with fantastic weather? It's time to grill. Especially time to grill using some of our own garden produce! Since it was a slow, lazy Saturday morning, I was in a quandary as to what to grill today. No plans whatsoever as to what to grill, except picking some of our homegrown poblanos. Stuffing  and then grilling them. I mentioned this on Twitter, and one of my Twitter friends mentioned Mexican. Oh yeah, what better goes with stuffed, grilled poblanos? Carne Asada. Pretty much it means, "grilled meat". You marinate that meat (usually skirt steak) in a wonderful, aromatic marinade for a couple of hours. Then flash grill (quickly sear) that piece of meat, and you're ready to enjoy some terrific Mexican food. Here's my marinade recipe.

Carne Asada Marinade

2 jalapeno peppers seeded and minced (I used 2 from my garden)
2 garlic cloves, minced
2 tablespoons fresh cilantro, minced
2 limes, juiced
1 large shallot, minced
1 teaspoon raw sugar
2 teaspoons sea salt
1/2 teaspoon freshly cracked pepper
1 teaspoon ground cumin
1 teaspoon fresh Mexican oregano, chopped (or 1/2 tsp dried)
2 tablespoons red wine (I use cabernet)
1 tablespoon tequila (optional)
1/2 cup olive oil

As you can see below, I put everything in a small container and shake it up, then pour on the meat. Refrigerate the marinating meat until it's time to grill.

Carne Asada with stuffed poblano (from my garden), refried beans, and tortillas - hot off the grill!