Happy Mexican Independence Day! The Sunday Supper team is celebrating by sharing Mexican and Mexican-inspired recipes. I have been looking forward to this event as soon as it was announced. It gave me the perfect opportunity to make one of my favorite Mexican dishes, Carne Asada. It is what I order most often at a Mexican restaurant.
The marinade is full of fresh ingredients. No wonder the steak is so tasty. Fruit juice, olive oil, herbs, and spices come together in a very good way. What I liked most is that it is not salty. Carne Asada in restaurants had started tasting too salty to me lately. This recipe lets the natural flavors shine through. I can honestly say I liked it better than any I have had at a restaurant.
Making the marinade is super easy. It all goes in a blender. Traditional recipes call for a mortar and pestle. I do not have one so I winged it and used my blender. It is all supposed to be ground up and stirred together so why not let an electric appliance do all the work? The result is what matters. The marinade is adapted from a combination of two recipes from Food Network and Mexico: Food, Drinks, & More!!!
Carne Asada is simply a marinated grilled steak. It is typically skirt or flank steak. I chose skirt steak because it is the cut I see most often used in restaurants and it was on sale too. Skirt steak is inexpensive anyway and getting it on sale was a real bargain.
Now for the Mexican fiesta! Take a look at all these incredible recipes:
Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)
- Chicken Tortilla Soup – The Girl in the Little Red Kitchen
- Mexican Paint Soup – Crispy Bits & Burnt Ends
- Jalapeño Popper Dip – Chocolate Moosey
- Vegan Tortilla Soup – Galactosemia in PDX
- Texas Caviar – Ruffles and Truffles
- Cheese-Stuffed Jalapeños w/ a Tequila Sunrise – Mama’s Blissful Bites
- Mini Taco Salads – Big Bear’s Wife
- Mexican 7 Layer Dip & Chips – The Daily Dish Recipes
- Stoplight Salsa Reisipe – Family Foodie
- Tortilla Soup with Roasted Vegetables – Diabetic Foodie
La Comida (the food)
- Fiesta en tu Boca Enchiladas (Chicken & White Bean Enchiladas w/ Salsa Verde) – The Hand That Rocks the Ladle
- Gluten-Free Chicken Spinach Artichoke Enchiladas – Cooking Underwriter
- Chipotle Chicken & 3 Bean Quesadillas w/ Wasabi Guacamole and Mango Salsa – Chattering Kitchen
- Huevos Motulenos – The Meltaways
- Carnitas – My Catholic Kitchen
- Tamale Pie – Noshing with the Nolands
- Grilled Fish Tacos with Black Bean and Corn Salsa – Small Wallet Big Appetite
- Carne Asada – Magnolia Days
- Carnitas Avocado Pizza with Chipotle Avocado Mayonnaise Drizzle – Damn Delicious
- Frijoles Charros (Cowboy Beans) – La Cocina de Leslie
- Puerco Pibil – girlichef
- BLT Quesadillas with Avocado Mayo – Cindy’s Recipes and Writings
- Chile Rellenos with Roasted Tomato Sauce – Bobbi’s Kozy Kitchen
- Tamales with Green Chili Sauce – Dinners, Dishes, and Desserts
- Beef and Vegetable Enchiladas – Hezzi D’s Books and Cooks
- Chicken Con Queso – Momma’s Meals
- Baked Flautas – Home Cooking Memories
- Chunky Aztec Chocolate Granola – What Smells So Good?
- Street Tacos Al Pastor – Sustainable Dad
- Shrimp Tacos – Pippi’s in the Kitchen Again
- Chile Relleno with Ranchero Sauce – The Little Ferraro Kitchen
- Zippy Chipotle Shrimp & Mango Tostadas – Sue’s Nutrition Buzz
- Pork Tacos – Tora’s Real Food
- Stuffed Sopapillas – Juanita’s Cocina
- Chicken Fajitas – Cravings of a Lunatic
- Blue Crab Tacos – Pescetarian Journal
- Huevos Rancheros – Comfy Cuisine
- Chocolate Cinnamon Flan – Vintage Kitchen Notes
- Caramel Apple Enchiladas for a Mexican Fiesta – In the Kitchen with KP
- Chilli Chocolate Truffles – Happy Baking Days
- Horchata Ice Cream & Churro Brownies – Kwistin’s Favorites
- Strawberry Empanadas – In the Kitchen with Audrey and Maureen
- Plantain Fritters – From Fast Food to Fresh Food
- Fried Cinnamon Sugar Tortillas – The Watering Mouth
- Beer Margaritas – That Skinny Chick can bake
- Hatch Chile Margarita – Shockingly Delicious
- Skinny & Spicy Watermelon Margaritas – I Run for Wine
- Refreshing Kiwi Lime Margarita – Mama Mommy Mom
- Wine Pairings for a Mexican Fiesta #SundaySupper – ENOFYLZ
So many great recipes! The Sunday Supper team is filled with incredibly talented food bloggers. I’ve said it before and I’ll say it again, each week I am inspired by what they bring to the table.
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. We love to pin recipes and photos so be sure to follow our #SundaySupper Pinterest board too.
What is your favorite Mexican food? Do you cook it at home? If not, I recommend trying to make it at home. I’m glad I did with Carne Asada. Now to decide on what the next Mexican dish I will tackle. Stay tuned…
- 4 garlic cloves, peeled and chopped
- ½ cup chopped fresh cilantro
- 1 jalapeno, seeded and chopped
- Juice from 2 limes
- Juice from 1 orange
- ½ cup olive oil
- 2 tablespoons white vinegar
- 1 teaspoon cumin
- Pinch of salt
- Few grinds of fresh cracked pepper
- Skirt or flank steak
- Place all the ingredients except the steak in a blender. Blend on high until combined. Place the steak in a large plastic zip top bag. Pour the marinade from the blender into the bag. Seal the bag and place in the refrigerator. Allow steak to marinate for at least 2 hours or overnight.
- Remove the steak from the refrigerator and allow it to get to room temperature (about 1 hour). Heat a grill to medium-high heat. Remove the steak from the marinade and grill the steak a few minutes on each side to desired doneness. Discard marinade. Transfer steak to a serving platter, cover, and let rest for 10 to 15 minutes. Serve and enjoy.