#bbqaroundtheworld has brought me to Mexico, where there is only one question.
Se va hacer o no se va hacer la carne asada? Pues claro que si.
Se va hacer o no se va hacer la carne asada? Pues claro que si.
It was honestly so hard trying to choose what I was going to use as the main staple for my Mexican BBQ. The amount of choices, carne asada, barbacoa, cochinita pibil, and so many other options.
Clearly, it was too hard to only choose one. So, I decided to make a couple because at the end of the day you can never have too many taco options.
That's exactly what happens when you gather up for a Mexican feast. You start up your grill, throw on the carne asada, put on some music, make some salsa, and heat up your tortillas because it's taco time.
Carne Asada (English Translation - Grilled Meat)Printable Recipe
3 lbs. Carne Ranchera
1/4 Cup Olive Oil
1/4 Cup Olive Oil
1/2 Cup Freshly Squeezed Lemon Juice
1 Tsp. Salt
1 Tsp. Freshly Ground Black Pepper
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1/2 Tsp. Oregano
1 Tsp. Salt
1 Tsp. Freshly Ground Black Pepper
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1/2 Tsp. Oregano
Serve on top of: Corn tortillas
Top with: diced onion, cilantro, salsa, avocado, and a squeeze of fresh lime
Combine all of the ingredients into a dish cover and refrigerate for a minimum of 4 hours. Remove from the refrigerator 30 minutes prior to cooking.
Pre-heat your grill and cook the carne ranchera for 1-2 minutes on each side; depending on how thick or thin your butcher cut the strips of steak.
Remove the carne ranchera from the grill let cool for 5 minutes and chop up into smaller pieces. Heat up your tortillas straight on the grill until heated through, flipping occasionally, these will burn if you're not careful.
Start making your tacos and enjoy.
Top with: diced onion, cilantro, salsa, avocado, and a squeeze of fresh lime
Combine all of the ingredients into a dish cover and refrigerate for a minimum of 4 hours. Remove from the refrigerator 30 minutes prior to cooking.
Pre-heat your grill and cook the carne ranchera for 1-2 minutes on each side; depending on how thick or thin your butcher cut the strips of steak.
Remove the carne ranchera from the grill let cool for 5 minutes and chop up into smaller pieces. Heat up your tortillas straight on the grill until heated through, flipping occasionally, these will burn if you're not careful.
Start making your tacos and enjoy.
Barbacoa (Barbeque)Printable Recipe
5 lbs. Chuck Roast
3 dried Ancho Chiles
2 Chipotle Chiles in Adobo
2 Tomatoes
6-7 Cloves of Garlic
1 Onion
2 Tsp. Salt
1 Tsp. Freshly Ground Black Pepper
1 Tsp. Oregano
1 Tsp. Cumin
1/2 Cup Cilantro
2 Tbsp. Apple Cider Vinegar
Serve on top of: corn tortillas and top with cilantro and diced onion.
Directions
Remove the stem and seeds from the dried chilies. Put into a pot along with the tomatoes cover with water and bring to a boil.
Once the chilies are tender, Put them in a blender along with the chipotle chilies in adobo, tomatoes, about half a cup of the water used to boil the chilies, garlic, onion, salt, pepper, oregano, cumin, cilantro, and apple cider vinegar; blend until smooth.
Marinate your chuck roast in the Chile paste, cover and refrigerate for a minimum of 12 hours.
Remove your chuck roast from the refrigerator and start firing up your grill setting up a hot and cold zone.
Put your chuck roast in a aluminum foil roasting pan (marinade and all) throw in an additional cup of water and place in the cool zone of your grill. Cover the entire thing in aluminum foil and grill for 3-4 hours. Uncover and grill for an additional 1-2 hours or until your chuck roast is tender enough to pull apart with two forks.
Shred your roast and heat up your tortillas on the hot side of the grill. Serve and Enjoy.
*Note: This can also be made in a slow cooker!!
5 lbs. Chuck Roast
3 dried Ancho Chiles
2 Chipotle Chiles in Adobo
2 Tomatoes
6-7 Cloves of Garlic
1 Onion
2 Tsp. Salt
1 Tsp. Freshly Ground Black Pepper
1 Tsp. Oregano
1 Tsp. Cumin
1/2 Cup Cilantro
2 Tbsp. Apple Cider Vinegar
Serve on top of: corn tortillas and top with cilantro and diced onion.
Directions
Remove the stem and seeds from the dried chilies. Put into a pot along with the tomatoes cover with water and bring to a boil.
Once the chilies are tender, Put them in a blender along with the chipotle chilies in adobo, tomatoes, about half a cup of the water used to boil the chilies, garlic, onion, salt, pepper, oregano, cumin, cilantro, and apple cider vinegar; blend until smooth.
Marinate your chuck roast in the Chile paste, cover and refrigerate for a minimum of 12 hours.
Remove your chuck roast from the refrigerator and start firing up your grill setting up a hot and cold zone.
Put your chuck roast in a aluminum foil roasting pan (marinade and all) throw in an additional cup of water and place in the cool zone of your grill. Cover the entire thing in aluminum foil and grill for 3-4 hours. Uncover and grill for an additional 1-2 hours or until your chuck roast is tender enough to pull apart with two forks.
Shred your roast and heat up your tortillas on the hot side of the grill. Serve and Enjoy.
*Note: This can also be made in a slow cooker!!
Al Pastor Printable Recipe
5 lbs. Pork Shoulder
2 dried Pasilla Chiles
2 dried Guajillo Chiles
2 dried Chile California
3 Tbsp. Achiote Paste
6 Cloves of Garlic
1 1/2 Cups Fresh Pineapple
1 Onion
2 Tsp. Salt
1 Tsp. Freshly Ground Black Pepper
1 Tsp. Oregano
1 Tsp. Marjoram
Serve on top of: Freshly grilled corn tortillas and top with cilantro, diced onion, salsa, and a squeeze of lime.
Directions
Remove the stem and seeds from the dried chilies cover with boiling water and let soften.
In a blender, add in your chilies, a splash of water, achiote paste, garlic, onion, pineapple, salt, pepper, oregano, and marjoram; blend until smooth.
Trim excess fat from the pork shoulder and cut into 3-4 inch pieces. Place them in a bowl and cover the pork in the puree and marinade for the following day.
Remove the pork from the refrigerator, and start firing up your grill.
Making sure you create a hot and cold zone on your grill. Heat up your grill until 225F degrees.
Shake off excess marinade and place your pork onto the cleaned and greased cold zone of your grill. Cover with aluminum foil and grill for 4 hours. Remove the aluminum foil and let grill another hour or until the pork is tender. Serve and Enjoy!
You can also make Al Pastor in a sauté pan, cut the pork into bite size pieces and marinate for a minimum of 2 hours. Heat up some vegetable oil in a cast iron pan and sauté for 10-12 minutes or until the pork is fully cooked through.
5 lbs. Pork Shoulder
2 dried Pasilla Chiles
2 dried Guajillo Chiles
2 dried Chile California
3 Tbsp. Achiote Paste
6 Cloves of Garlic
1 1/2 Cups Fresh Pineapple
1 Onion
2 Tsp. Salt
1 Tsp. Freshly Ground Black Pepper
1 Tsp. Oregano
1 Tsp. Marjoram
Serve on top of: Freshly grilled corn tortillas and top with cilantro, diced onion, salsa, and a squeeze of lime.
Directions
Remove the stem and seeds from the dried chilies cover with boiling water and let soften.
In a blender, add in your chilies, a splash of water, achiote paste, garlic, onion, pineapple, salt, pepper, oregano, and marjoram; blend until smooth.
Trim excess fat from the pork shoulder and cut into 3-4 inch pieces. Place them in a bowl and cover the pork in the puree and marinade for the following day.
Remove the pork from the refrigerator, and start firing up your grill.
Making sure you create a hot and cold zone on your grill. Heat up your grill until 225F degrees.
Shake off excess marinade and place your pork onto the cleaned and greased cold zone of your grill. Cover with aluminum foil and grill for 4 hours. Remove the aluminum foil and let grill another hour or until the pork is tender. Serve and Enjoy!
You can also make Al Pastor in a sauté pan, cut the pork into bite size pieces and marinate for a minimum of 2 hours. Heat up some vegetable oil in a cast iron pan and sauté for 10-12 minutes or until the pork is fully cooked through.
Pollo Asado Printable Recipe
3 lbs. Chicken Legs and Thighs
2 Tsp. Salt
3 Packets of Sazon
2 Tsp. Freshly Ground Black Pepper
4 Tbsp. Vegetable Oil
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1-2 Lemons, juiced
Directions
Combine all of the ingredients into a dish cover and refrigerate for a minimum of 4 hours. Remove from the refrigerator 30 minutes prior to cooking.
Pre-heat your grill, setting up a hot and cold zone.
Grill your chicken on the cold side of the grill, flipping occasionally for 30 minutes.
Move the chicken to the hot side of the grill for another 5 minutes or until it has nice even coloring all around. Make sure the internal temperature reaches 165 degrees.
Serve and enjoy!
Salsa Tatemada (charred salsa)Printable Recipe
4 Tomatoes
5-6 Jalapenos
1 Onion - halved
4-6 Cloves of Garlic
1/2 Cup Cilantro
Salt
Freshly Ground Black Pepper
On a pre-heated grill place the tomatoes, garlic, jalapenos, and onion. Let char until all of the ingredients are blistered.
Remove from the grill. Using a blender mix all of the ingredients together season with salt and pepper.
Side note* - if you don't like super spicy salsas start with blending 2 jalapenos to the salsa and add more to the blender to your liking.
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| Pollo Asado |
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