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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From the book, Barbeques, Parties and Potlucks. Submitted by Karen Rogers Riedel. Preparation time does not include marinating time. From the recipe: Try grilled boneless chicken breasts, adjust grilling time as necessary. The carne asada is also great in burritos, quesadillas or just served on its own. Ingredients:
1 1/2 lbs skirt steaks |
1/2 cup orange juice |
2 teaspoons ground chili powder |
1/2 teaspoon dried oregano |
1/4 teaspoon ground cumin |
1/2 large onion, sliced |
1/2 large orange, sliced |
1 lemon, sliced |
1 lime, sliced |
1/2 cup mayonnaise |
1/2 teaspoon ground chili powder |
1/4 teaspoon ground cumin |
4 -6 torta rolls (mexican bollitos) or 4 -6 french rolls |
vegetable oil cooking spray |
fresh salsa |
sliced avocado |
shredded lettuce |
Directions:
1. Place skirt stead in large ziploc bag.
2. In a small bowl, whisk the orange juice, chili powder, oregano and cumin together;.
3. set aside.
4. Place 1/2 of the onions and citrus fruits on each side of skirt steak in ziploc bag.
5. Pour orange juice mixture over all.
6. Close the bag and place in a container (in case it leaks) and refrigerate 2 to 4 hours or overnight.
7. Chili mayonnaise: In a small bowl, whisk mayonnaise, chili powder and cumin together.
8. Cover and refrigerate until ready to use.
9. Preheat an outdoor grill to medium high.
10. Slice torta rolls in half, lengthwise.
11. Spray each side with vegetable cooking spray and place, cut side down, on heated grill.
12. Cook 1-2 minutes, watching very carefully.
13. Remove from grill and keep warm.
14. Remove meat from marinade and grill 4-5 minutes per side, or until desired degree of doneness.
15. Remove from grill to a rimmed cutting board and slice across grain of meat into 1/2 strips.
16. Spread each half of torta roll with an equal portion of chili mayonnaise.
17. Layer a portion of meat on bottom of each roll.
18. Top with desired garnishes and serve.
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