epicureantease

Happy Cinco de Mayo!! Not to be confused with Mexican Independence Day which takes place mid September, Cinco de Mayo is a celebration of Mexican heritage, pride and the 5th of May (the day after Star Wars Day ~ May the 4th be with you! 😉 )! Many find the day a good excuse to indulge in their favorite Mexican dishes. Personally, I don’t need a special day to enjoy Mexican food. I can eat it 365 days a year.  🙂

With the weather on the cooler side for May (I’m not complaining. I welcome the cool-down, and the rain. Yes, I said rain! Though it was probably more of a sprinkling…), I wasn’t feeling a slushy margarita, but what I was feeling was Carne Asada and Mexican Corn, aka Elote!

I LOVE carne asada! Love. It.  Carne asada (simply meaning “grilled beef”), is my go-to 90% of the time when ordering taco’s and burritos.  One thing I’ve never put much thought into was the cut of meat that is used for this moist and flavorful grilled goodness.  In the past I’ve seen thinly sliced beef labeled carne asada in grocery store meat departments. But not today. I was dumbfounded. While reaching for my phone to do a little research the butcher must have noticed how lost I was and offered assistance.  She referred me to a boneless roast claiming that most use it when preparing carne asada. Not knowing any different, I took the butchers advice and her offer to thinly slice it for me. I was once again back on track.

As noted below, the recipe for this marinade yields enough for 5-6 pounds of beef. Only picking up about 2 pounds, I decided to marinate some colorful bell peppers and onions to go with tonight’s meal and some thinly sliced boneless chicken breasts for Pollo Asada later in the week.  I love only having to cook a few times a week and enjoying the benefits the other nights! 🙂

Carne Asada, Grilled Peppers & Onions and Mexican Corn!

Carne Asada Marinade

(this recipe yields enough marinade for 5-6 pounds of meat and can easily be halved or doubled)

1/4 cup vegetable oil
1/2 cup red wine vinegar (can substitute with white vinegar)
1/3 cup lime juice (can substitute with lemon juice)
1 cup water
2 tablespoons peeled fresh garlic, crushed
1 tablespoon white pepper
1 1/2 tablespoons salt
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon Mexican oregano
1/4 teaspoon ground cloves
1/2 orange, sliced
1/4 bunch cilantro, chopped (no stems)

Mix the above in a bowl and pour over thinly sliced beef (or chicken) in a covered dish or freezer sized plastic bag. Marinate at least 1 hour, up to 24 hours. Discard marinade and grill meat until browned and cooked through. Serve with your favorite accompaniments. I enjoyed mine alongside Mexican Corn, grilled peppers & onions in a tortilla with a squeeze of lime. 🙂