Carne Asada

I know y’all like to barbecue.  Here’s how we do it in LA.  Hope you like it.

3.5 cups of Budweiser
1 cup of ancho chili powder
1/4 cup of black pepper
5 jalapeños, charred then stemmed
1/4 cup of kosher salt
1.5 bunches of cilantro, stems and all, washed
4 oranges, juiced
7 limes, juiced
1 cup of Mirin
1/2 cup of sugar
3 tomatoes, cored
1 large onion, peeled
1/2 cup of garlic cloves
Touch of water to thin

Purée it all in a blender and rub a dub dub over anything you want.  Even each other.

10 thoughts on “Carne Asada

  1. Seanie Boy- here’s a napkin
    Vince- Griffith Park with the homies and familia
    Gastronomer- I’ll post a few of my original desserts and maybe down the road a guest appearance by Beth, great idea.

  2. made the salsa and it came out very red, seems the ancho chili powder. I noticed your is much greener. What could have gone wrong? It still taste goo.

  3. I made this last night after reading about it in the NY Times over the weekend. Had a few tweaks…my wife is pregnant, so I dropped the beer. Couldn’t find Mirin, so didn’t use that. And we subbed in agave nectar for the sugar b/c we’re trying to be “paleo.” It was still incredibly delicious.

  4. Pingback: More Food Truck News: LA’s Roy Choi Mexico-Korean BBQ | Gia On The Move…

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