Carne asada with guacamole is a Mexican dish, which will become the highlight of your menu! It takes several hours to cook the dish, but, if you do everything right, the result will be fantastic! Let’s get started now!
- skirt steak : 750 g
- salt : 1 tsp
- black pepper : 0.5 tsp
- cilantro : 1 tsp
- garlic : 3 clove
- lime : 1 piece (large)
- olive oil : 3 Tbsp
- beer : 0.5 cup (or to your taste)
- avocado : 1 piece (large and ripe)
- cumin : 0.5 tsp
- coriander seeds : 1 pinch (powdered)
- chili powder : 0.5 tsp (flakes)
- tomatoes : 1 piece
- shallot : 1 piece
- Serrano pepper : 0.25 tsp (or to your taste)
Stages of cooking
Chop garlic and cilantro first. We're also going to cook guacamole, where we'll need garlic and cilantro, so chop extra.
Add a few cloves of garlic, a few tablespoons of cilantro, a splash of olive oil, the juice from half a lime, salt and pepper, and your Mexican beer to the meat. Rub it well into the meat.
Meanwhile, let’s cook guacamole. Remove the pit and cut your avocado as it shown on the photo.
Slice the avocado lengthwise then width wise, and you'll get nice cubes that come out very easily.
Wash, peel and chop about half a tomato.
Then chop your shallot, serrano pepper and mince one clove of garlic.
Mash your avocado well. Then add other ingredients, such as shallot, garlic, cilantro, lime juice, tomato, red pepper flakes, serrano, chili powder, coriander, cumin, salt, pepper, and a dash of hot sauce (if any).
Now, cover your marinated carne asada and refrigerate it well. Keep the dish in the fridge for about 6 hours or longer.
Take the dish from the fridge and let it stay under the room temperature for about half an hour. Meanwhile, heat the grill. Grill your meat now! It should be still a bit pink in the middle, but crispy along the ends. Cover the meat with foil and let it rest for 5-10 minutes.
Slice the meat against the grain (this is extremely important!) and serve warm with guacamole, tortillas and other additives you like! Bon appétit!