When I first moved to Washington, DC I was very annoyed by the lack of Mexican food but now I see that it was a blessing. If I had access to a Cardenas or delicious Mexican restaurants I may not have taken the time to develop and improve my Mexican recipes.
For example, carne asada. In California (and other heavily populated Mexican areas) you just head on over to the carneceria and pick up a couple pounds of “carne asada preparada”. There you go. Your meat is seasoned and you just grill it up. Nice. Easy.
In DC, I didn’t have that option. The Mexican grocery store in MD probably has it but I didn’t have time to make the trek there. Instead I seasoned it myself. Here’s how to do it.
recipe by Mama Juanita
1 lb carne asada (skirt steak very thinly sliced)
1/2 yellow onion, sliced (it’s chopped in the photo but sliced is better)
1 small bunch cilantro, roughly chopped
1. Lay out slices of carne asada. Season to taste with season salt. Top with slices of onion and cilantro. Fold or roll and place in a covered container. Refrigerate for at least one hour or overnight.
2. Make sure your grill is hot. Unroll carne asada and remove onion and cilantro. Grill flat for 3 minutes on one side and 2 minutes on the other side.
3. Place in container with lid for 5 minutes.
4. Stack carne asada and slice against the grain into thin strips.
5. Serve with warm tortillas and top with homemade salsa, cilantro, onions, radishes and a squeeze of lime.