Comments on: Carne Asada

By: Marc Matsumoto

Marc Matsumoto — Mon, 12 Sep 2016 01:05:56 +0000

Hi Eric, this looks like another victim of a platform migration I did last year (it used to say 1-2), thanks for letting me know, it's fixed now.

By: Eric Randal Young

Eric Randal Young — Sun, 11 Sep 2016 22:15:39 +0000

12 Serrano chillies, minced (to taste) sounds like a lot of chili heat is the 12 correct or or was it supose to be 1-2 chili peppers

By: Marc Matsumoto

Marc Matsumoto — Thu, 03 Sep 2015 03:50:00 +0000

Hi Thomasina, it depends on how much jalapeño you add. If you leave it out, it's not spicy at all, if you add a lot it can be very spicy.

By: Marc Matsumoto

Marc Matsumoto — Sat, 19 Apr 2014 01:01:00 +0000

Hi Haven, since Carne Asada just means "grilled meat" it's preparation varies a lot by region. My guess is they're probably used to having less lime in the marinade as lime is usually a condiment that's squeezed on top. They're also probably used to the meat being more tough because both lime juice and kiwi tenderize meat.

By: Haven

Haven — Sat, 19 Apr 2014 00:50:00 +0000

All MY friends and family who have not tried Carne Asada loved LOVED this recipe. I even had a family friend who doesn't eat meat loving it!

By: Haven

Haven — Sat, 19 Apr 2014 00:43:00 +0000

I tried this recipe and my hIpband and all his friends are from Sqn Luis Potosi, Mexico and he has been missing his childhood favorites! I looked up different recipes n fr. The pic's this was by far the closest thing to his mother's. But him and his friends Liked it A LOT but said the taste was different. They buy it fr. The Mexican stores in the area as well. Any suggestions on what could be the difference? ? They like there food HOT oh so I did add a little extra Serrano pepper.

By: Dan

Dan — Mon, 30 Dec 2013 21:52:00 +0000

I marinate all my Elk and Antelope steaks with this recipe, all my guests say it is the most tender and tasty meat they have had.

By: Marc Matsumoto

Marc Matsumoto — Wed, 24 Apr 2013 00:53:00 +0000

Try the kiwi, it tenderizes the meat enough that with the grain is fine.

By: Guest

Guest — Tue, 23 Apr 2013 14:18:00 +0000

Looks like a great recipe, and I'll need to try the kiwi. I have heard papaya used for the same reason. One tip though, in the photo the skirt or flank is cut along the grain. These types of cuts in particular should be cut against the grain.

By: gojiberry

gojiberry — Mon, 15 Apr 2013 22:46:00 +0000

Thank you endlessly for the tip about kiwi puree!
My beloved is from the heart of Mexico's ranch lands, and trying to mimic that incredible texture in your average cut of mass produced skirt steak is almost impossible...until now! 🙂