carne asada and bombero sauce

I'm making some carne asada (started yesterday)

here's the ingredients;

http://i25.tinypic.com/14nn2o8.jpg

jalepeno (red and green)
yellow pepper
cilantro
yellow onion
garlic
adobo powder
onion powder
garlic powder
salt
pepper
white pepper
cumin
coriander seed (ground up)
white vinegar (I used a pinot grigio vinegar)
olive oil

begin by dicing everything up and placing it into a mixing bowl

http://i26.tinypic.com/2m4uhkj.jpg

once all mixed, add the powders --except abodo (a good heavy pinch of each) and a heavy splash of vinegar (probably 2 Tbsp?) and some olive oil mix well

http://i25.tinypic.com/e6d0ys.jpg

take half the mixture and place it in the bottom of a shallow pan (one that will fit in your fridge)

http://i27.tinypic.com/jze9eb.jpg

season the meat (skirt steak) with salt, pepper and the adobo powder -- if you don't have adobo don't worry you really dont need it, it is hard to find stuff

place the meat into the container, and cover with the rest of the mixture

http://i31.tinypic.com/14jt893.jpg

place in fridge overnight then take out and BBQ until medium rare put in a flour tortilla with some beans and bombero sauce and you're good to go.

I'll be cooking this today and I'll post pics then

you could also add the juice from a lime if you wish, I don't like the over powering lime flavor it gives it but it's very common to get carne that way.

now, onto the bombero sauce

chile de arbol
jalepeno
serrano
yellow onion
tomato
garlic
oregano
catsup
chipotle chile in adobo sauce
salt
pepper
cumin
coriander seed (ground)

http://i25.tinypic.com/2cp4we8.jpg

take the arbol chile and the chiptole and roast (next time I may put them in the oven instead)

http://i30.tinypic.com/2jg84ly.jpg

until they are darkened (almost burned--some of them anyway)

warning do not try and smell the chiles while they roast, it will burn the shit out of your nose and make you cry

here you can see how some of browned up

http://i27.tinypic.com/15691c8.jpg

prep your other veggies while you're roasting and start a big pot of boiling water and toss some vinegar into the water (I used red wine vinegar)

http://i32.tinypic.com/2i06kno.jpg

throw the veggies and the chiles into the water once it starts boiling

http://i27.tinypic.com/o0ch8w.jpg

let it boil for an hour, then remove it from the heat and allow it to steep in the water until cool

take the stuff and toss it into a blender or food processor with some of the water that you just boiled it in (should be nicely colored and flavored from the veggies and chiles) probably a 1/2 cup or so and the chipotel in adobo sauce...add more water for the right consistency

blend well

then place in a sauce pan and simmer on low heat for 45 minutes

this stuff is hot, so you may want to add some honey or some more water or beef or chicken broth to help thin it out and cool it down while simmering

next up is cooking the meat

enjoy!

nice work ill make some of this soon

looks delicious, but where are the after pics?

did you take pics when complete, nig?

ok jeez, here's some after pics of the meal

after 24 hours take the steak out of the marinade, brush off the excess (it will just burn on the grill)

http://i36.tinypic.com/sgh84h.jpg

get some fixings together for your carne feast (whatever you want)

http://i37.tinypic.com/2hqw6qw.jpg

grill until MEDIUM RARE if you cook it more than that I will fucking kill you

http://i37.tinypic.com/2ztkf9g.jpg

make burrito

http://i36.tinypic.com/s2waro.jpg

enjoy :sunny:

Thats closer to medium than medium rare :p

overcooked!

Thats closer to medium than medium rare :p

its a skinny steak hard to get perfect when the thickness varies (:fu:)

looks delicious man, kudos. will have to try... though my wife won't eat the bombero... not a fan of spicy. i on the other hand probably have no lining left in my stomach or intestines!


grill until MEDIUM RARE if you cook it more than that I will fucking kill you


see, this is how cooking shows and books need to teach people.

btw-the bombero sauce is still a work in progress, try either not "roasting" them in a pan, or roasting them lightly. and keep the chipotle out for a more southern california taqueria taste....

its a skinny steak hard to get perfect when the thickness varies (:fu:)

Hahaha

I'm just messing with you man, looks tasty - I love mexican food.

I just made some Spicy pickled red onions and some smoked pickled red onions to top my mexican creations with.

also made some stuffed roasted poblanos last week, mmmm

show me more mexican!

I bit into 1 of those little red fucking things, it was in some chinese food we had, omg,,,,IT BURNNNNNNNNNNNNNNNS.

http://i36.tinypic.com/s2waro.jpg

looks like vaginas