Carne Asada Plate
Grilled steak plate.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Carolina’s Mexican Food
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Carne Asada, meaning 'grilled meat' in Spanish, has roots in northern Mexico's ranching culture. The availability of cattle and the tradition of outdoor grilling played a significant role in its development. The accompanying rice, beans, and tortillas are staples of Mexican cuisine, reflecting indigenous and Spanish influences.
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Carne Asada is more than just a meal; it's a social event, often enjoyed during gatherings, celebrations, and family meals. It represents sharing, community, and the joy of simple, flavorful food.
Celebrations and Gatherings
Carne Asada is a staple at family gatherings, barbecues, and celebrations in Mexico and Mexican-American communities. It signifies a time for sharing and togetherness.
Regional Variations
While the basic concept remains the same, regional variations exist. Different regions may use different cuts of meat, marinades, and accompaniments based on local preferences and available ingredients.
Simple Pleasures
The dish embodies the appreciation for simple, high-quality ingredients and the joy of cooking and eating together. It is a celebration of flavor and community.
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The Carne Asada Plate offers a savory, smoky, and slightly tangy flavor profile. The grilled steak is typically marinated in citrus and spices, complementing the earthy flavors of the beans and the neutral taste of the rice and tortillas.
The steak is the star, usually skirt or flank steak, marinated in a blend of citrus juices (lime, orange), garlic, onions, cilantro, and spices like cumin, chili powder, and oregano. The marinade tenderizes the meat and infuses it with vibrant flavors. The rice is often Mexican rice, cooked with tomato, onion, and garlic. The beans are typically pinto or black beans, cooked with onions and spices. Warm tortillas, usually corn, complete the meal, offering a vehicle for enjoying all the components together.
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Marination is Key
Marinate the steak for at least 30 minutes, but preferably several hours or overnight, to allow the flavors to penetrate and tenderize the meat.
High Heat is Essential
Grill the steak over high heat to achieve a nice sear on the outside while keeping the inside tender and juicy. Avoid overcooking.
Rest Before Slicing
Let the steak rest for at least 5-10 minutes after grilling before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Warm Tortillas are a Must
Serve the tortillas warm so they are pliable and enhance the experience. Heating them briefly on the grill or in a skillet is ideal.
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