Friday, April 3, 2009

Carne Asada Chicken Tacos with Rice


The name of this meal may be a little misleading because typically Carne Asada is grilled steak. We took a Carne Asada marinade and used it with chicken and then BBQed it up. We served it simply on homemade tortillas and garnished with cilantro and lime juice. On the side we made seasoned rice (my mother-in-law's recipe) and black beans for me.

Carne Asada Chicken

1 tablespoon garlic, minced (about 3 cloves)
1/4 cup lime juice
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 1/2 pounds chicken/skirt steak/milenesa meat

In a small bowl, whisk the garlic, lime juice, olive oil, salt and pepper. Place the meat in a gallon plastic bag and pour marinade into it. Gently shake to distribute, then let stand in the refrigerator for an hour and a half (add a few more hours if using chicken). Remove meat from marinade and pat dry with paper towels. Grill meat on BBQ. Let meat rest on cutting board for 5 minutes before cutting.

Spoon onto small tortillas (use Masa mix if you want homemade) and garnish with lime, cilantro, and onion.


Seasoned Rice

2 cloved garlic, finely diced
1/2 small onion, finely diced
1/2 cup cilantro, chopped
2 roma tomatoes, finely diced
1/2 teaspoon cumin
2 cups long grain rice
4 cups water
2 Sazon Goya con Culantro y Achiote seasoning packet (you can find this at a Mexican grocery store)

Brown oil and garlic on low heat. Add remaining ingredients. Bring to a boil, turn heat down to low, then cover for 12-18 minutes until rice is done and liquid is absorbed.


Black Beans (not pictured)

1 can black beans
Cumin
Chili powder
Red pepper flakes
Cayenne pepper
Salt & Pepper

Combine beans and seasonings to taste, and heat over stove. Easy.

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