How to make Carne Asada Marinade and GRILL, Step by Step recipe for Mexican TACOS, BURRITOS and MORE
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Hello & welcome! In today’s recipe, I’ll be showing you How to make The Best carne asada marinade you will ever have!!! This is my personal recipe that I have perfected over the years, and now I’m sharing it with you because it’s absolutely delicious. It stays juicy and tender ???? A list of all ingredients and tips will be listed below ⬇️ Now go ahead and get your cup of water while we prepare this delicious recipe. Thank you for allowing us to cook and entertain you today. Please subscribe, comment, and like if you haven’t, and don’t forget to share us with your loved ones. Lots of love, Steph, and Cloud ????
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Ingredients
5 to 8 pounds of beef such as chuck, ribeye, ranchero, skirt steak or your favorite cuts
1 cup or bottle of beer
1/4 cup of soy sauce
5 finely chopped garlic cloves
Small bunch of chopped cilantro
1 Tbsp of AP Vinegar or juice of 1 lime (Extra lime if you love the flavor)
2 Tbsp of chicken bouillon or 1/2 Tbsp salt (adjust to taste)
1 Tbsp ground cumin
1 Tbsp garlic powder
1/2 Tbsp chili power
1/2 Tbsp black pepper
1/2 Tbsp paprika
1/2 Tbsp onion powder
1/2 Tbsp ground ginger
2 to 4 Tbsp of oil (olive oil)
Tip‼️
Have a lot of fun when making this recipe ????
Add oil 1 Hour before grilling and coming to room temperature
Carne asada needs to come to room temperature for best flavor and grilling results
Cover carne asada with foil and let rest 10 to 15 minutes before chopping
Substitute beer for ginger ale if needed
if you like your beef fully salted use 1 Tbsp salt, less keeps your beef juicy during the marinading process
You can add more salt at the same time as the oil
Please make all recipes comfortable for your home Corazón
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???? If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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Vegetarian Mushroom Tacos | Recipes from the Stephanie Alexander Kitchen Garden | Coles
Forget the meat – these vegetarian mushroom-packed spiced tacos are a simple and easy dinner idea for any night of the week. Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more recipes check out the full playlist
Michael Weldon’s Mushroom Tacos
Makes 10 Prep 20 mins Cooking 15 mins
This recipe is provided by Stephanie Alexander as part of Coles’ community partnership, and as Founder of the Stephanie Alexander Kitchen Garden Foundation.
1 tbs olive oil
1 brown onion, thinly sliced
2 garlic cloves, thinly sliced
500g Coles Cup Mushrooms, quartered
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1/4 tsp dried chilli flakes
40g butter
280g pkt Coles Street Tortilla 10 pack, toasted
1/2 green cabbage, finely shaved
1/2 bunch coriander, leaves picked
1 jalapeno chilli, thinly sliced (optional)
100g Greek-style fetta, crumbled
Salsa
2 ripe tomatoes, finely chopped
1 Lebanese cucumber, finely chopped
1/4 red onion, finely chopped
1 jalapeno chilli, seeded, thinly sliced (optional)
1 lime, juiced
1 tbs olive oil
Crema
1/2 cup (150g) mayonnaise
1/2 cup (120g) sour cream
1 lime, juiced
1 tsp smoked paprika
1. Heat the oil in a large frypan over a medium high heat. Add the onion and cook, stirring, for 5 mins or until onion softens slightly. Add the garlic and a pinch of salt, cook for 1 min or until fragrant. Add the mushrooms and cook, stirring occasionally, for 3-5 mins or until tender. Add the cumin, coriander, paprika and chilli and cook, stirring, for 1 min or until aromatic. Add the butter and cook for 2 mins or until butter melts. Add ½ cup (125ml) water and cook, stirring occasionally, for 5 mins or until sauce thickens slightly. Season.
2. Meanwhile, to make the salsa, combine the tomato, cucumber, onion, chilli, if using, lime juice and oil in a small bowl. Season.
3. To make the crema, combine the mayonnaise, sour cream, lime juice and paprika in a small bowl. Season.
4. Place tortillas on a clean work surface. Top evenly with the mushroom mixture, cabbage, coriander, chilli, if using, and fetta. Spoon over the salsa and drizzle with crema.
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How to make mexican burger/ Stephaine cooking
this recipe taste best when marinaded over night
Carne asada ground beef marinade ingredients
2 Pounds of ground beef
2 garlic cloves
Small bunch of cilantro
Juice of 1 lime
1/2 Tbsp ground cumin
1/2 Tbsp garlic powder
1/2 Tbsp onion powder
1 tsp chili powder
1 tsp paprika
1 tsp ground ginger
1 tsp mexican oregano
1/2 Tbsp salt (add once ingredients are well combined)
Hamburger binder choices
Per pound of ground beef add : 1 Tbsp corn starch or 1 Tbsp ground oatmeal, egg yolk, Ap flour
Carne asada burger Ingredients
Carne asada ground beef marinade + binder of choice (I used 2 Tbsp of corn starch like it best with egg yolk : )
Hamburger buns
Mayo
Guacamole
Pico de Gallo
Red radishes
Iceberg Lettuce
Melty cheese such as: Queso chihuahua, asadero, Oaxaca, mozzarella, or what you love : )
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