||It has been suggested that this article be merged into Asado. (Discuss) Proposed since November 2015.|
|Place of origin||Worldwide|
|Region or state||Latin America|
|Serving temperature||Fire, Grilled|
|Cookbook: Carne asada Media: Carne asada|
|Part of a series on|
In Latin America, carne asada is specifically beef, usually skirt steak, flank steak or flap steak, grilled and served as slices. It is usually cooked with a certain amount of searing to impart a charred flavor. Carne asada can be served as a main dish or as an ingredient in other dishes.
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 use beer in the marinade. It can be chopped so it is more easily put into tacos and burritos.
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:
As an event
- "Carne Asada". . Retrieved December 23, 2013. External link in
- Carne Asada - This Latin American Tradition is Much More Than Just a Meal