Who doesn’t like grilled anything? (Well I know a few people, but they suck at life) Carne Asada, literally “grilled meat” is generally very thin slices of beef cooked over an open wood flame. Its eaten on its own, put into tacos and burritos, and is the start of the show in any Tampiquena. Some of the best I’ve ever had was on the Streets of Valle De Bravo Mexico in the middle of the markets. You’ve probably seen it in Taco Bell commercials, but let me tell you, that crap doesn’t even come close to the real thing. Every one has a different recipe for it, so there’s really no true definition of it other than the technique, kinda like barbecue. This recipe comes from a Peruvian cart vendor, who lived in Valle de Bravo. This was some of the best I ever tasted, and he was the only vendor there that did more than beef. He used this marinade on lamb, pork, chicken, duck, turkey and fish. This recipe will do about 3 cups.
4 cloves garlic, peeled
1 oz. peeled chopped ginger
1 bunch cilantro leaves, washed (no big deal if you have some stems, it’s getting pureed anyway)
2 tbsp. grain mustard
Juice and zest of 4 limes
1 tbsp. sugar
1 c. cider vinegar
2 c. vegetable or Canola oil (You can use olive oil, but these two are much cleaner flavors)
1-2 jalapenos (Optional)
- Real easy right? Yu can use a food processor, blender or immersion blender. I prefer a blender, because it just gets everything cut so fine. Get all of your solid ingredients into the blender and add just the lime juice. Pulse everything until the ingredients stop moving. This is going to get everything started and chopped up smaller than if you had added all of that vinegar at first.
- Now add half of your vinegar and finish pureeing. Keep pulsing until everything is smooth. Add more vinegar if you need to, just to loosen things up.
- Add the rest of your vinegar and turn that blender (or whatever you’re using) up high. Now slowly drizzle in your oil. Just a light pour. I like to have this emulsified, just because it makes brushing easier on the grill, but if it break, no big deal. Just keep mixing it back up.
- Marinate whatever you want in it. The beauty of this is you can brush whatever you’re cooking with it, AND use it as a sauce if you like too.
When you marinate with this make sure you give it at least 4 hours to work its magic, but no longer than 36. Just like I said before this marinade is and can be used on absolutely anything, and it’s great to have in your back pocket.
Happy Eating
-The doctor