South American Carne Asada
Get a new favorite for your grill party with Mexican-Venezuelan carne asada. The tender meat with a tangerine-chipotle flavor is served with the king of salsas. In Venezuela, there is no BBQ without guasacaca sauce. Optionally, serve carne asada over fries with rich toppings. This variation has its origin in San Diego, California.
- 1.25 lb sirloin beef
- 12 tortillas or taco shells
- white vinegar or lime juice
- vegetable oil
- salt & pepper
- 1/4 cup soy sauce or tamari or Worcestershire sauce
- 1 tsp brown sugar
- 1 avocado
- 1/2 green bell pepper
- 1 medium onion
- 1 bunch cilantro
- 1 bunch parsley
- 3 cloves garlic or more to taste
Carne Asada Culinary Spice Kit
- Tangerine peel, cumin, garlic, chipotle pepper flakes, oregano, black pepper
- baked beans
- grilled corn or yucca
- fried plantains
- Cut beef against the grain into 0.25 inch thin strips.
- In a BOWL, mix soy sauce, sugar, 2 tbsp oil, and Carne Asada spices.
- Add beef and mix well. Cover.
- Let marinate in the fridge for 2 hours.
- Roughly cut all Guasacaca ingredients.
- Blend them in a FOOD PROCESSOR with 1 tbsp oil and 2-4 tbsp water into a smooth sauce.
- Season to taste with salt & pepper and 1 tbsp vinegar or more.
- Grill or fry beef quickly over high heat to your desired doneness.
- Serve beef in tortillas or taco shells topped with guasacaca and your preferred sides.
Variation: San Diegan Carne Asada Fries
- Cut grilled beef into small cubes and serve it over French fries.
- Top with shredded cheese, finely chopped tomatoes, and avocado slices or guacamole.
Variations ▪ Substitute beef with chicken breast. ▪ Substitute soy sauce with beer or 2 tbsp vinegar.