Classic Carne Asada

Ingredients

Here are the following ingredients:

Carne Asada

• 12 cloves garlic
• 2 jalapeños, halved and seeded
• 1 cup (250 mL) orange juice
• ½ cup (125 mL) packed fresh cilantro leaves
• ½ cup (125 mL) canola oil
• ½ cup (125 mL) lime juice
• ½ cup (125 mL) white vinegar
• ¼ cup (60 mL) Worcestershire sauce
• 4 tsp (20 mL) ground cumin
• 4 tsp (20 mL) kosher salt
• 16 Skirt Steaks, about 6 oz (175 g) each and 1-inch (2.5 cm) thick

Mexican Beans

• ¼ cup (60 mL) canola oil
• 2 cups (500 mL) pico de gallo
• 4 tsp (20 mL) ground chipotle chili powder
• 4 tsp (20 mL) ground cumin
• 4 tsp (20 mL) minced garlic
• 2 tsp (10 mL) dried oregano leaves
• 8 cups (2 L) drained and rinsed canned pinto beans, divided
• 2 cups (500 mL) chicken stock (no salt added)
• 2 tsp (10 mL) kosher salt
• 1 tsp (5 mL) freshly ground black pepper
• Service
• Kosher salt
• Freshly ground black pepper
• 32 green onions, trimmed
• 32 flour or corn tortillas (5 inch/12 cm)
• 16 cups (4 L) cooked rice, warmed
• 2 cups (500 mL) pico de gallo
• 1 lb (500 g) guacamole, about 2 cups (500 mL)
• 16 lime wedges

Preparation

1. Carne Asada: Add garlic, jalapeño, orange juice, cilantro, oil, lime juice, vinegar, Worcestershire sauce, cumin and salt to a blender; purée until smooth. Pour over steaks to coat evenly. Cover and refrigerate for at least 4 hours or up to 12 hours.
2. Mexican Beans: Heat oil in large skillet set over medium-high heat. Sauté pico de gallo, chili powder, cumin, garlic and oregano until fragrant. Add 7 cups (1.75 L) beans, chicken stock, salt and pepper; bring to a boil.
3. Mash remaining beans just until chunky. Stir into bean mixture; return to a boil. Simmer and cook until thickened to a saucy consistency. Cool, cover and refrigerate or hold for service.

Service

1. Remove steak from marinade; shaking off excess. Season with salt and pepper.
2. Grill steak until well-marked and cooked to preferred doneness. Let rest for 5 minutes before slicing across the grain.
3. Grill 2 green onions until lightly charred and 2 tortillas until warmed.
4. Warm ⅓ cup (75 mL) beans until heated through.
5. Plate steak with 1 cup (250 mL) warm rice, beans, green onion, tortillas and 2 tbsp (30 mL) EACH pico de gallo and guacamole. Serve with lime wedges.

Beef Cuts