Wednesday, January 27, 2010
Carne Asada Salad
Another favorite family meal is carne asada burritos. This meal has been made possible by the proliferation of Mexican markets in our area. It is also enabled at our house by my Spanish-speaking husband, who has thoroughly interviewed each of the butchers at the three stores nearest our home. But never fear. I don't speak Spanish and have successfully ordered the meat from the aforementioned butchers on numerous occasions with no problem. It does help to have the advance information, though.
We made carne asada burritos for our dinner group last weekend. I'll post a photo with instructions as soon as I get a good photo to post with it. A couple of days later, Bob and I used the leftover meat to make carne asada salads for lunch.
The easiest way to make carne asada is to buy the pre-seasoned meat at the market. Then you just have to grill it. We've used both diez millo preparada and ranchera preparada. Diez millo is less expensive; ranchera is a much nicer cut of meat (Bob suspects that it is very thinly sliced ribeye steak). But the diez millo is also quite tasty. Both cuts of meat are also sold without seasoning (simply diez millo or ranchera), which we use for beef teriyaki.
Carne Asada Salad
1 head romaine lettuce, cut in bite-sized pieces
1/2 cup carne asada, heated
1-2 Tablespoons green enchilada sauce
diced tomatoes or pico de gallo
Sliced avocados or guacamole
Fresh ranch dressing
Arrange salad ingredients in the order they are given. Top with ranch dressing. A word about the green enchilada sauce: we also used leftovers for this particular salad. After searching high and low for the perfect enchilada sauce, we've actually found that we like the store brands the best (Western Family, Kroger, etc.) If you look for sales, you can usually buy it for about 50 cents per can.