Backyard Mexican Barbecue: Homemade Carne Asada

Post by Contributing Writer, Katie

Barbecues are a great way to bring the kitchen outside and keep your house cool to beat the summer heat. Some of my favorite memories from summers past are barbecues with a group of family or friends. A day spent fellowshipping and sharing food with kids running around playing can’t be beat.

By this point in the summer if you like to cook on the grill you might be tired of the usual burgers, chicken, ribs and steak. To mix it up a bit, why not add a Mexican flare to your next cook out? With little effort you can have a taco stand experience that will bring an exciting palate of flavors to your meal.

Here are a recipe and links to inspire your own Back Yard Mexican Barbecue full of nourishing ingredients and delicious flavors.

Carne Asada

2  lb  Thin Steak (round steak, skirt steak, hanger steak)
1 tsp Sea Salt (Real Salt or Celtic Salt)
½ tsp Black Pepper
Juice of One Lime
Juice of One Orange
½ Medium Yellow Onion, sliced
2 Cloves of Garlic, crushed

Whisk the lime and orange juice, salt pepper and crushed garlic in a bowl. Place the meat and slices onions in a glass baking dish(or other nonreactive dish). Pour the marinade over the meat and onions. Cover and place in the fridge for 4 to 12 hours.

Remove the meat from the marinade. Grill on both sides for just a few minutes depending on how thin the cut of meat is until well done. You can also make this inside using a cast iron grill pan or skillet over medium heat. You can grill the onions in  skillet with tablespoon of butter if desired or throw them away along with the marinade.

Finely chop and serve in warm corn or gluten free tortillas. Top with chopped cilantro and onions, salsa and guacamole. Serve with a lime wedge and radishes. Set out a salt shaker so each person can salt to taste.

Here are some easy sides and drinks to serve with your carne asada tacos:

Guacamole (The perfect dip for tortilla chips and vegetables)

Red Salsa (Fresh and lacto-fermented options)

Crock Pot Pinto Beans (Throw together the night before and you are ready to go)

Horchata (A cool and refreshing rice drink)

Agua de Jamacia (Sweet Hibiscus Iced Tea)

Katie is a dorm “mama” to 12 amazing girls ages 8 to 18 at a home and school for the Deaf in Baja California, Mexico. She and her “hijas” can be frequently found in the kitchen, the garden or making friends with their new chickens. She loves to read, hike the hills near her home and spend time with her girls. In her spare time Katie blogs at Mexican Wildflower about nourishing foods, herbal remedies, simple living, raising her girls and encouraging other women in their walk with Christ.

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