Bruce R Leech
Elite Nomad
Posts: 6796
Registered: 9-20-2004
Location: Ensenada formerly Mulege
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Mood: A lot cooler than Mulege
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Mulege Carne Asada
Mulege Carne Asada
Carne Asada is a great Mexican recipe for marinated, grilled beef serves up in tortillas. This is not your Father's Taco. This is a flavorful and
delicious meal that is great for any occasion. This recipe I learned from some friends that live on a ranch in the mountains to the west of Mulege
it is a 4 hour burro ride in to the ranch from the nearest rode
INGREDIENTS:
? 2 pounds flank steak
? 12 flour tortillas
? 1/2 cup tequila
? 1/4 cup lime juice
? 1/4 cup lemon juice
? 1/4 cup orange juice
? 4 cloves garlic crushed
? 1 medium onion chopped
? 1 teaspoon black pepper
? 1 cup salsa
? 1 cup guacamole
? 1 teaspoon Tabasco or to taste I usually double this.
PREPARATION:
? Mix juices, garlic, onion, tequila, Tabasco and pepper in a bowl. Add 2 pounds flank steak if you can find it. In Mulege I cant get it so I use Beef
shoulder cut to 1.5 inches thick and marinate both sides. I like to put it in to a zip loc bag and refrigerate, turning meat over occasionally. Let
sit for 4 hours or up to 24 if you have that much time. Preheat grill. Place a few drops of water on each tortilla, stack and wrap in aluminum foil.
Place on grill. Remove meat from marinade, reserving marinade. Place on grill. Turn steak and tortillas once during cooking. Brush steak with
remaining marinade. Cook to your liking (12 to 15 minutes for medium-rare). Cut into thin slices. Place a few slices of steak on each tortilla with
salsa and guacamole and serve.
?
? I also like to cook some spring onions and chilies on the grill to serve with this dish.
You can add a table spoon of meat tenderizer to the marinade if you substitute the Beef shoulder
If you bye a whole boneless beef shoulder you can make about 4 or 5 of these in the zip loc bags and freeze theme for later use
Bruce R Leech
Ensenada
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Bruce R Leech
Elite Nomad
Posts: 6796
Registered: 9-20-2004
Location: Ensenada formerly Mulege
Member Is Offline
Mood: A lot cooler than Mulege
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One thing I should mention is that the acidity in the citrus juices coupled with the Tequila are a natural meat tenderizer and if you allow more time,
8 houres or more in the marinade then you will not need the commercial meat tenderizer.
Bruce R Leech
Ensenada
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Price
Nomad
Posts: 168
Registered: 8-29-2003
Location: Las Vegas/San Felipe
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THANX
I can't wait to try this recipe !!! I can't wait to try it - I am sure it will taste much better in Baja than Vegas !!!!!! 
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Bob H
Elite Nomad
Posts: 5867
Registered: 8-19-2003
Location: San Diego
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Would a whole cup of Tequila be ok? 
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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Cyndarouh
Nomad
Posts: 237
Registered: 6-21-2004
Location: San Diego Mountains
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Bruce, I use almost the same on Tuna once in a while but only use Lime juice and Teq. Yumm Have some flap steak sitting in a plastic bag soaking up
all the goodness right now. Dinner is at 6:30 Thanks for posting this.
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Mexray
Super Nomad
Posts: 1016
Registered: 8-30-2002
Location: California Delta
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Mood: Baja Time
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I've used a similar recipe...
But I use ONE CUP of TEQUILA....1/2 for the beef, and 1/2 for the COOK! Seems to go so much soother, that way!
According to my clock...anytime is \'BAJA TIME\' & as Jimmy Buffett says,
\"It doesn\'t use numbers or moving hands It always just says now...\"
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