Place of origin
|Cookbook:Carne asada Carne asada|
In Mexican cuisine, carne asada (literally 'grilled meat' (specifically beef), though any type of dry heat cooking may be used) is made from thin marinated beef steak, usually skirt steak, flank steak or flap steak. It is usually cooked with a certain amount of searing, to impart a heavily barbecued flavor. Carne asada can be served as a main dish or as an ingredient in other dishes (see below). Carne asada is often served with fresh guacamole, grilled onions, black beans or frijoles charros, rice, tortillas and fresh salsa. Carne asada can also be topped with chismol or pico de gallo.
The dish is commonly prepared in the northern and western parts of Mexico (in the states of Sonora, Baja California, Baja California Sur, Coahuila, Sinaloa, Chihuahua, Nuevo León, Durango, Tamaulipas, Nayarit, Zacatecas, Colima, Michoacán, Aguascalientes, Guanajuato, San Luis Potosí and Jalisco) as well as in the American Southwest (especially Southern California, Arizona, New Mexico, and Texas). It is sold at Mexican meat markets called carnicerías in the American Southwest and especially those states with Mexican/Mexican American enclaves.
Carne asada can be purchased from meat markets either prepared (preparada, i.e., already marinated) or not (no preparada), for marinating at home. The meat can be marinated in many different ways, from simply rubbing with salt to using spice rubs such as lemon and pepper or garlic salt and lime, before being cooked on a grill. Some recipes even use beer in the marinade.
As an ingredient
Carne asada can be served as a main dish but it is also commonly chopped up and used as an ingredient in other dishes. The following is a list of popular dishes that use carne asada as a main ingredient:
- carne asada fries
As an event
- Bayless, Rick (2000). Mexico One Plate at a Time. New York, NY: Scribner. p. 283. ISBN 0-684-84186-X.
- "Carne Asada". . Retrieved December 23, 2013.
- Carne Asada - This Mexican Tradition is Much More Than Just a Meal