MEXICAN COOKING DOESN’T GET SIMPLER THAN THIS: CARNE ASADA MARINADED MEAT

If you haven’t tried Mexican marinated seasoned beef, perhaps with jalapeno peppers and Pueblo green chile, rolled up in a warm fresh corn tortilla, at a local restaurant or cooked fresh at home, you are missing out!

While learning about our local cuisine for our Pueblo Eats group, I asked a couple of Latino men what their favorite items were to buy at Sonora’s Meat Market & Restaurant in Belmont (which recently opened a second location in Prairie). In broken English, the two showed me this “must buy” Don Sazon brand Carne Asada Meat Seasoning that they say makes meat taste super “delicioso.”

You can make your own seasoning from scratch, but these two men were right, it really doesn’t get simpler then this – just use the Don Sazon Carne Asada Meat Seasoning with a roast, skirt, flap or flank steak (which you can buy at Sonora’s or El Rodeo Meat Market, an authentic Mexican meat market on the South Side).

This staple Carne Asada spice mix is characterized by its bright orange color from the annatto seed. When mixed with orange juice (and optional lime juice), it makes for a quick 30 minute Carne Asada marinade (directions are on the bottle).

Once marinaded, and Carne Asada literally means marinated meat, you can grill the steak (in less than ten minutes), cook it on a stove top grill pan or a large cast iron pan, or in a crock pot, 6-8 hours on low.

You can serve your Carne Asada as tacos, burritos, burrito bowls, or quesadillas. A favorite is Carne Asada “street style” tacos – that is, on small corn tortillas, cilantro and onion as toppings, with a squeeze of lime – or go all out with other toppings such as fresh guacamole, onions, black beans, lettuce or cabbage, ranchero queso fresco (Mexican cheese), tomatoes, sour cream and green chile, salsa or pico de Gallo.

Pico de Gallo Recipe: Dice roman tomato (seeds removed), onion, jalapeño, and cilantro. Add the juice of 1 or 2 lemons, stir and chill.

Photographed here is a Carne Asada platter – credit to https://highlandsranchfoodie.com/2012/06/carne-asada/

Sonora’s Meat Market – 1334 E 21st Street and 1327 S. Prairie Avenue.
El Rodeo Meat Market – 1200 E Evans Avenue.

Story by Jenny Paulson / Pueblo Eats / Pueblo Independent

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About Jenny Paulson 135 Articles
Jenny Paulson is the publisher and editor of Pueblo Independent Magazine and can be contacted for more information about Pueblo Magazine, editorial content, marketing, website design and other services.

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