Grilled Carne Asada Recipe

This is another great recipe from The Hispanic Food Network as part of our Summer BBQ Season

Carne asada, or grilled meat, is great backyard grill food. It is enjoyed throughout Central America and Mexico. Many recipes get very elaborate with the marinade ingredients, but the original recipe relies on a simple combination of onions and citrus juice to highlight the flavor of the beef. The ingredient measurements are pretty vague, but it lets you make it according to your own taste. Personally, I would use the maximum amounts of everything. Enjoy!


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INGREDIENTSNutritionSERVINGS 4-6UNITS US

• 2 -3lbs flank steaks or 2 -3 lbs skirt steaks
• 1 -2onion, thinly sliced
• 2 -3oranges, juice only
• salt and pepper, to season
• 1⁄4cup oil

DIRECTIONS

1. In a large stainless steel or glass bowl, mix the meat with the onions, orange juice, salt, pepper and oil. Cover and marinate at least 1 hour, or better yet overnight.
2. Start a good fire in your grill, preferably with mesquite charcoal. Remove the meat from its marinade, pat dry and grill over hot flame until the first side is well browned, from 5-7 minutes.
3. Turn the meat over and grill on the other side until cooked to desired doneness. Remove to a clean platter.
4. Slice meat into thin strips across the grain and serve as a topping for tostadas or as a filling for tacos or burritos.
5. VARIATIONS:.
6. Add some lime juice along with the orange juice in the marinade. Or use sour orange juice (naranja agria) if you can find it.
7. Other possible marinade additions include ground cumin, chili powder and chopped cilantro. Everyone has their own favorites.

Puerto Rican Chicken Soups From The Hispanic Food Network

For those of us who get nostalgic thinking of our Grandmother's kitchen, on the days when the whole familia came over for a Sunday meal, this is a recipe that will bring those memories rushing back to you. This Puerto Rican Chicken Soup Recipe will warm your soul. The Hispanic Food Network brought this one out now that the weather is cooling off, it's sure to warm up the soul. Enjoy!
Ingredients

12 cups water
1 cup raw long grain or medium grain rice
3 chicken breasts in small chunks
2 big potatoes cubed
1 envelope sazón seasoning
2 tblsp. sofrito
1 8oz. can tomato sauce
2 tblsp. Manzanilla olives
2 tblsp. capers
2 slices chopped pimiento morrones (roasted peppers)
1 tsp. ground coriander (orégano)
Adobo to taste for the chicken
1 bunch chopped cilantro
1 chicken bouillon
1/4 cup beer or dry wine (optional)
2 oz. chopped cooked smoked ham
1 16oz. can petit pois (peas) (optional)

FROM OUR AMIGOS AT RICAN RECIPES
Directions
Season the chicken with adobo about 1-2 hours before cooking.

Place the raw rice in a pot and cover with water. Let it soak while we prepare the rest.

In a separate deep pot add the water, chicken, potatoes,sazón, sofrito, tomato sauce, olives, capers, wine or beer, pimientos morrones, orégano, bouillon and chopped cooked ham. Bring everything to a boil.

Drain the rice, slowly add the rice to the other ingredients and stir well.

Cover the pot and cook on medium heat for about 45 minutes. DO NOT cook on high heat or it will stick.

Add the cilantro and peas the last 5-10 minutes before it's done.TipsServe with aguacate (avocado) or sprinkle cheese, if you are a cheese lover.

Serve pan sobao on the side.