Pairs well with Carne Asada with Creamy Jalapeño Pepper Sauce
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Carne Asada with Creamy Jalapeño Pepper Sauce
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A juicy, tender Mexican-style roast beef marinated in a flavorful sauce, grilled to perfection and served with a creamy jalapeño pepper sauce, grilled onions, serrano peppers, and warm corn tortillas.
00:30:00 total
Serves 4
medium
Main Various
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Ingredients
- arrachera (flank steak) - 800 g (two pieces weighing a total of 800 g, well marbled)
- salt - to taste (to season meat and sauce)
- black pepper - watch the video to see (ground, for marinade)
- allspice - watch the video to see (ground, for marinade)
- dried oregano - watch the video to see (for marinade)
- cumin - a pinch (a pinch, for marinade)
- garlic cloves - 6 (two cloves for marinade, plus 3-4 cloves for sauce)
- sweet orange juice - watch the video to see (equal parts sweet orange juice and lemon juice for marinade)
- lemon juice - watch the video to see (equal parts with sweet orange juice for marinade, plus extra for sauce and garnish)
- beer - watch the video to see (a splash for marinade and leftover for michelada)
- soy sauce - watch the video to see (for marinade, adds flavor and tenderizes)
- onion powder (no salt) - watch the video to see (for marinade)
- paprika - watch the video to see (for marinade, adds color)
- olive oil - watch the video to see (a splash for marinade and cooking sauce)
- jalapeño peppers - 4 (4 peppers, cut into pieces for sauce)
- small onion - 1 small (for sauce)
- cilantro sprigs - watch the video to see (a few sprigs for sauce)
- serrano peppers - watch the video to see (for grilling and serving)
- corn tortillas - watch the video to see (freshly made, warm for serving)
- chopped onion - watch the video to see (for serving on tacos)
- cilantro - watch the video to see (chopped, for serving on tacos)
Instructions
- Prepare the Meat: Season the arrachera with salt on both sides to begin softening.
- Make the Marinade: Grind garlic, salt, black pepper, allspice, dried oregano, and cumin in a mortar. In a container, combine equal parts sweet orange juice and lemon juice, a splash of beer, soy sauce, onion powder, paprika, and the ground spices. Add olive oil and mix well.
- Marinate the Meat: Add the meat to the marinade, ensuring it is fully coated. Cover with plastic wrap and refrigerate for at least 1 hour, preferably several hours.
- Prepare the Creamy Jalapeño Pepper Sauce: In a saucepan over medium heat with hot oil, add chopped jalapeño peppers, garlic cloves, small onion, and salt. Fry briefly, then add a little water to finish cooking. Cover and cook on low heat for 8-10 minutes until soft. Turn off heat and let cool slightly.
- Blend the Sauce: Transfer the cooked peppers, garlic, onion, and cooking water to a blender. Add cilantro sprigs and a good squeeze of lemon juice. Blend until smooth and creamy.
- Grill the Vegetables: On the grill, roast onions and serrano peppers. Add a splash of lemon and coarse salt. Roast onions on both sides until cooked and remove from grill when done.
- Grill the Meat: Grill the marinated arrachera for 5-6 minutes per side until cooked to desired doneness. Remove from grill and let rest for about 5 minutes to retain juices.
- Slice the Meat: Cut the meat against the grain to ensure tenderness.
- Assemble Tacos: Serve sliced meat on warm corn tortillas with creamy jalapeño pepper sauce, chopped onion, cilantro, and a splash of lemon.
