Una clásica Carnita Asada | La Capital

This carne

asada

is going to be for a while so I'm going to start right now first with a little charcoal for this first part. Naturally we let the charcoal start and the grill heats up but you know that I don't start carne

asada

and even less so when it's Mexican style carne asada. Without a good sauce it is burnt this time I want to prepare the most typical one for me, the simplest one that can be made everywhere and one of the most delicious, plus there are approximately 56 Roma tomatoes, you already know that the amount of tomato and chili will vary Depending on how spicy we want it, here I have 67 green jalapenos, which seems like a lot.

I hope these came out very little spicy, so it's going to be perfect. I have a white onion, which I'm probably going to use only about three quarters, and a whole head of garlic. One of the things that I like most about the big liner is that even though the fire is still high due to the distance between the fathom and the grill, we can perfectly start cooking. It's not like Webber, but the fire, well, yes It is very close to the grill but the important thing about all this and right now you are going to see it later is that this type of roast meat can be made on any grill we do not need anything fancy now the principle of the sauce is the subject you already know we have to Let everything cook while it heals, burning, so to speak, a little on the outside.

The intention is for everything to be very soft and even more so when we are going to use molcajete, the first thing to come out will be the tomatoes and the chiles, but even I want them to be very soft, I want to take out the tomato and I'm almost getting rid of the softness and how cooked the onion and garlic are. If we leave it the same for a while until they are well roasted and the garlic looks like this, look. Here, in fact, the first thing I'm going to start with is the garlic, you have to try to peel it and you can't when the garlic is well roasted, it's more like it's squeezed out of its shell, which also allows us to add more quantity because the flavor It's not so intense anymore, I'm going to add it, I'll tell you almost the entire head, we'll add a little bit of salt at once and I'm going to start stirring the garlic and onion.

Let's give it a few taps so that it dissolves better. Look, obviously everyone has their own way, right, but this is what I always start with now. If I go overboard with the chiles, these are very easy to incorporate. I'm not going to add them two at a time, but they are so soft and roasted that there is no struggle. Nothing is cooking as soon as you pass the stone and the exact same thing at the end with the tomato is just the only thing I am going to remove the peel because that is how it is more difficult to grind but what is the juice is the flavor of the tomato that is It's very easy, just by measuring it as I told you, how spicy we want it, ready, Dad, the only thing I have to do is rectify that it will probably be missing, or rather, I'll just finish seasoning salt to taste, freshly ground black pepper, now while I prepare The sauce, as I said, Christ, is of the times.

Here, first of all, I have the Mexican chorizo ​​for 15 to Argentina, Colombia, Spain. You will see that this chorizo ​​is a little different from the one there. Also in Mexico, there are different types of chorizo, but this one is the most marinated. well with ground meat it is one of the most popular and apart from just seeing what I got the traditional red grill sausage, maybe anyone who is not from Mexico will not know it but this despite the fact that many times we don't even know what it comes with is Typical of Mexican barbecue, most of what we do is open it like this in half, butterfly cut and many people also take it out.

It's covered, which I repeat, don't leave it. I don't even know what it is. It doesn't look like natural casing, but well, others leave it to you. That's up to you to taste. This is going to be precisely the first snack along with the chorizo, we are going to put it here over medium heat, medium-low heat so that the chorizo ​​browns, as you can see, if it is quite greasy, we can remove the excess or maybe there it will go away. Stew while it is ready because I am going to finish the sauce as it turned out.

It is very delicious as I always say. If you want to take it to the next level, we add fresh chopped cilantro. It does not necessarily have to be very fine and as you already know, the green parrot cannot be missing less in a little meat sacrifices keys, but I'm not telling you, be careful, man, then we add chopped avocado to taste and now if nothing more than a tail of molcajeteada sauce, how cool these memories are, it's barely the beginning, the boot is not even there as soon as they are ready On both sides, the chorizo ​​is the same as soon as it is about three quarters cooked, be careful in an already very old video of melted cheese with chorizo ​​and mushrooms, it looks good but right now I'm going to prepare it as simple as that, add 1 unusual Oaxaca cheese on top and let them go gratin for while I think we can start now yes with the double taquitos of the roasted red sausage with its respective sauce it makes me laugh because one can say Oscar are the cheapest sausages the Argentine chorizo ​​tastes much better if you regret it like that but anyone who has been in a good Mexican

carnita

s, they will be whatever today but they are good, they are good to escape, you will fall in love with those mentioned in molcajeteada 100% classic Mexican and with the green gold, in addition, this chorizo, as you see, is already ready too Directly, we can also serve the pan in the center.

Remember, you don't have to fill it with anything else so that you can make a little taquito for him to calm the hunger. The meat barely reaches this point after the sauce, they throw it away and this is when I refill a a little more charcoal and we calm people's hunger a little while I can do two things one marinate the meat here I have a mixture of salt freshly ground black pepper and granulated garlic I recommend everyone one and a half parts of salt or two of pepper and one of adjusted we can practically use it to season any meat but the liquid part that I really like to marinate roast meat that obviously are not thin cuts so to speak is yellow mustard natural lemon juice not necessarily a lot I am going to use it Add just three lemons, light Worcestershire sauce, very rich flavor, plus a touch of sweetness and your favorite beer, dark beer, works very well.

In fact, these short ribs that I'm going to use are very delicious, even with pure salt. They are also a classic for any roast meat in the region. famous york or loaded rib but I like to season them this way, notice that it is very little, it is a little pass, just because of the liquid, I removed the excess well and now I add the salt to taste a little on each side in this way It will add another flavor but without completely losing the flavor of the meat, I can do it as you see by passing it through the lily or with a brush as it makes it easier for you and apart from this marinade it is very practical because it can be done almost immediately.

It is necessary to leave the meat in the refrigerator for hours. It is just a seasoning that is given before putting it on the grill, with about half an hour, an hour at most, that it is resting, nothing more than the charcoal is ready and it is perfect, I have a list of new the grill inside the ribs that chile papa for this you will see now they are ready very quickly but apart from the other side or adding accompaniment the same classic the roasted nopal onions are very good although the goal is not everyone likes it and elotes of these yellows that are a little sweeter, I give all this a little pass with spray oil and I can add the same mixture that I made just now to season salt, garlic and pepper.

We could say that it is the second time or even a little part of the first Because I tell you that the ribs should be done very quickly in just one turn. I recommend medium-high heat, strong heat, four minutes per side, even less. You see that they are very thin. When I see that they are already juicy on top, that is how I base it on giving them turns around and nothing but cool, it looks like it has nothing wrong with it, it's a roast beef that everyone can make simple, easy, delicious, they won't let me lie that this is what I want for any gathering of friends for any birthday after the soccer game and it remains until this, as I already said, is still just the entrance, you have to just stir the corn, the onions are not for it to work well on both sides.

If I like to put the same cheese, Oaxaca cheese or whatever I have there to gratin on top this can take out the ribs once to give it the go-ahead in tacos and well the second time dad as well as the direct time for Friday so they can get to know the whole world of the famous flank steak in Mexico or entails in Argentina and now salt and freshly ground black pepper, this is a luxury and you don't have to do it like I do if you don't like it now, but something very delicious from the inside is so leave it as it comes with the exterior fat and the membrane because this is already roasted I still recommend playing Tito, this if it is going to last a little longer than the ribs, you have to be careful just to make sure it doesn't pass us by because as it has more fat the flame will be jumping more but the joke is that once it is roasted it will It forms one built with the same fat and the membrane and now you will know when I took it out how it looks while, as I already said, we are going to make two tacos with these roasted nopalitos with cheese.

We cut them like this into strips along the loaded rib that we just finished. take out a clear eye and no roast meat that is worn out from being Mexican we already have the molcajeteada sauce but the classic guacamole cannot be missing since you know it chili tomato onion cilantro lemon salt and green gold that simple ideal for this taco or even just if This is not a Mexican-style

carnita

s taco because I don't know what rib is, it doesn't go with the barbecue with Oaxaca cheese and guacamole on the side to accompany some onion. For batch cases, they are practically ready, we can also give them a little pass with butter and mayonnaise. chili powder cream you can make them to your liking the ranchera has been more of a game in cubero I think it is also ready and that is how it is I recommend letting it rest for about 34 minutes before cutting although it is not that thick but this is what What I wanted to show you is that you really don't need to marinate with pure salt and pepper, a good ranchera is going to be spectacular, but what you see here is precisely the membrane that is stuck to the meat and that is very crispy, I still did it over high heat. and the flavor, in addition to the ranchera, is an unmistakable thing in the meat with a lot of flavor, not so expensive, and also easy to prepare, simply an authentic little gem, nothing more.

Now I am finishing making the last round of ribs that I had left, but I don't think we can dismiss without a third time this is very interesting because when I was younger than this old man right now, well, but it was almost never heard in the roast beef on the picaña, let's say that it has only been a few years ago since it has become very fashionable and I I prefer roasted xala or in Brazilian-style Tico swords, but if we cut it into 100 fillets, we now add salt, it is also very delicious. The other thing that you may have already noticed is that I am not using any indirect heat, no tapas, no smoked, although this flavor is very beautiful and very versatile, I wanted to make this roast beef because like most of them, not only in Mexico but also in the majority of Latin America, where we literally get a good roast beef with any type of grill, from the most austere to the more modern, that is the advantage and the magic of this type of barbecue, as I already said, a simple thing, you do not need to be an expert, 100% ingredients that are available everywhere, local meat, if you have a guaranteed success for your meeting, I don't think it goes without saying.

How am I going to eat this picaña now there is no other grilled corn tortilla tatemada sauce with avocado a touch of lemon and as always thank you very much for watching this video I hope you liked anything you want to add you know below the comments are open more information the products I use my social networks are in the description and see you in the next