Mexican Grill: “Arrachera & Carne Adobada”


Trimming my Arrachera at Carneceria Jimenez Chicago, IL.

Arrachera a La Parilla (Grilled Skirt Steak)

2 pounds skirt steaks with silver skin removed. Most Mexican carnecerias will put your skirt steaks through a tenderizing machine for you.

½ cup vinegar

1 clove garlic minced

½ teaspoon Goya Adobo con Pimienta

Preheat the grill to high.

Cut skirt steaks into single serving size, about 4 ounces.

Combine vinegar garlic and adobo and steaks in a large bowl and let marinate for 15-20 minutes

Oil grates and grill steaks for 2-3 per side

Serve immediately, accompanied by the tortillas, guacamole, and salsa, wrapping the steaks and condiments in the tortillas.

Carne Adobada

6 guajillo chiles or ¼ cup pure chile powder
½ cup white vinegar, distilled
4 cloves garlic
1 teaspoon salt
1 teaspoon black pepper, freshly ground
1 teaspoon oregano, dried
½ teaspoon cinnamon, ground
¼ teaspoon cloves, ground
1 piece pork loin, boneless or tenderloin,
8 corn tortillas (6 inches)

Tear the chiles open and remove the veins and seeds. Soak the chiles in the vinegar for 30 minutes, or until soft.

Combine the chiles, vinegar, garlic, salt, pepper, oregano, cinnamon, and cloves in a blender and process until smooth.

Cut the pork loin into thin 1/4-inch pieces. Pound each piece with a meat hammer until flat. Combine pork with the adobo mixture in a baking dish. Cover and let marinate, in the refrigerator, for 4 to 6 hours.

Preheat the grill to high.

When ready to grill, oil the grill grate. Grill pork turning with tongs, until cooked through, 2 to 3 minutes per side.

Grill Tortillas for about 20-30 seconds per side and place in aluminum foil or covered bowl.

Serve immediately, accompanied by the tortillas, guacamole, and salsa, wrapping the pork and condiments in the tortillas.

Finished Carne Adobada.

Guacamole

4 ripe avocados
1 medium onion
2-3 serrano chiles finely chopped
1 Handful cilantro
Juice of one lime
1 Tsp salt or more to taste

In a blender or food processor combine quartered onion, serranos, cilantro, salt and juice of ½ lime. Blend until smooth. In a bowl, mash avocados with a potato masher or fork until only small chunks remain. Next add serrano, cilantro, onion and lime juice mixture. Do not add all at once; about ¾ usually is but this way we can make it to our own taste and consistency. Add remaining lime juice if needed.

Salsa

3-5 garden tomatoes chopped
1 medium white onion finely chopped
2-3 serrano chiles finely chopped
1 handful chopped cilantro.
Juice of 1-2 limes.
1 Tsp salt

In a bowl combine all ingredients and let rest in the refrigerator for about ½ hour.
For a more liquid salsa combine all ingredients in a blender or food processor.

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2 thoughts on “Mexican Grill: “Arrachera & Carne Adobada”

  1. Eric Brown May 26, 2013 at 9:52 am Reply

    Reblogged this on Truality Bar and Grill and commented:

    Mexican Grill to kick off the grilling season!

  2. Eric Brown May 26, 2013 at 9:52 am Reply

    Reblogged this on Truality Bar and Grill and commented:

    Mexican Grill to kick off the grilling season!

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