South American Carne Asada
Elevate your next grill party with Mexican-Venezuelan carne asada, featuring tender, juicy meat infused with bold tangerine-chipotle flavors. The star of the show? Venezuela’s famous guasacaca sauce—no BBQ is complete without it! For a fun twist, serve your carne asada over fries loaded with rich toppings, a mouthwatering variation that originated in San Diego, California.
Ingredients
- 1.25 lb sirloin beef
- 12 tortillas or taco shells
- white vinegar or lime juice
- vegetable oil
- salt & pepper
Marinade
- 1/4 cup soy sauce or tamari or Worcestershire sauce
- 1 tsp brown sugar
Guasacaca
- 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
Suggested Sides
- baked beans
- grilled corn or yucca
- rice
- fried plantains
- salad
Instructions
Prepare
- Cut beef against the grain into 0.25 inch thin strips.
Marinade
- 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.
Guasacaca
- 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
- Grill or fry beef quickly over high heat to your desired doneness.
Serve
- 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.
- Enjoy!
Notes
Variations
▪ Substitute beef with chicken breast.
▪ Substitute soy sauce with beer or 2 tbsp vinegar.