Thursday, July 2, 2009
Carne Asada - so MANY uses!
There’s no reason to eliminate such a flavorful meat as carne asada from a single person’s menu. Once you go to the effort to prepare it, it can be frozen in single serving sizes that can be quickly thawed to put in carne asada tacos, fajitas, pizza, enchiladas, wraps, salads, - you name it! This has a universally appealing marinade that works in any type of meal.
I have always loved this roasted, marinated flank steak from the first time I had it - which was in a quesadilla at Costa Vida restaurant. I’ve since seen it as a topping on pizza at the California Pizza Kitchen, in salad at Cafe Rio, and a host of other uses in several other restaurant chains.
I love this recipe which I first found on barbarabakes.blogspot.com. Check out her beautiful photos there... Thanks Barbara!
I made a few changes to her recipe, as we all do, but for the most part I used it verbatim. We used it in fajitas the first night, and then used my FoodSaver to package the other half to freeze for later. Next, I plan to try to duplicate the pizza I found online that looked so delicious...
For this recipe, photos, and detailed instructions - go to:
www.changeabletable.com ("empty nest" tab)