• Source: Carne asada

Carne asada is grilled and sliced beef, usually skirt steak, flap steak, or flank steak though chuck steak (known as diezmillo in Spanish) can also be used. It is usually marinated then grilled or seared to impart a charred flavor. Carne asada can be served on its own or as an ingredient in other dishes.
The term carne asada is used in Latin America and refers to the style of grilled meat in those countries. In South America, the term used for grilled meat is asado and it has a different style and preparation.




Preparation


Carne ranchera can be purchased from meat markets either prepared (preparada, i.e., already marinated) or not (no preparada), for marinating at home. The meat is characteristically marinated in lime juice, salt, and Mexican seasonings, but may also be simply rubbed with salt or spice rubs such as lemon pepper, before grilled. After grilling it is typically chopped for filling tacos and burritos, which also minimizes toughness. Once grilled, it is called carne asada.




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. These popular dishes use carne asada as a main ingredient:




As an event


In
Mexico and other countries in Central America, the phrase carne asada can also be used to describe a social event, the equivalent of a social barbecue, where family and close friends gather.
Carne asada is especially popular in northern Mexico, where it is considered a staple food. It is the most common dish served at parties, celebrations, and other events in northern Mexico.




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See also


Asado
Churrasco
Chimol




References

Kata Kunci Pencarian:

• Adobo
• Huevos rancheros
• Caldo de queso
• Frijoles charros
• Chiles en nogada
• Queso flameado
• Miyuki Sawashiro
• Carne asada
• Carne asada fries
• Cuisine of California
• Burrito
• Hispanics and Latinos in San Diego
• Asada
• Rich Wilkes
• Chimol
• Salsa macha
• Adobada