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Carne Asada Hondureña
A classic Honduran grilled beef dish, marinated in citrus and spices, then grilled to perfection. It's a versatile dish often served with tortillas, chismol, and fried plantains.
🧂 Zutaten
- 3 lbs Beef for grilling (e.g., flank steak, skirt steak)
- 2 cloves Garlic(minced)
- 2 large Lime juice
- 1 large Orange juice (or sour orange)
- 1 tsp Black pepper
- 1 tsp Cumin
- 1 tsp Chicken bouillon
- 1 tbsp Worcestershire sauce
- 1 tbsp Mustard(optional)
- to taste Salt
👨🍳 Zubereitung
- 1
Cut the beef into strips or thin fillets.
💡 Profitipps: Cutting against the grain can help tenderize the meat. - 2
In a bowl, combine the minced garlic, lime juice, orange juice, black pepper, cumin, chicken bouillon, Worcestershire sauce, mustard (if using), and salt. Mix well.
💡 Profitipps: Ensure all spices are well incorporated. - 3
Add the beef to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 3 hours, or preferably overnight.
💡 Profitipps: Marinating time is crucial for flavor penetration. - 4
Preheat your grill to medium-high heat.
💡 Profitipps: Ensure the grill grates are clean and lightly oiled to prevent sticking. - 5
Grill the marinated beef for about 10-15 minutes per side, or until cooked to your desired doneness. Baste with extra marinade during grilling if desired.
💡 Profitipps: Avoid overcooking to keep the meat juicy. - 6
Remove from grill, let rest for 5-10 minutes before slicing against the grain.
💡 Profitipps: Resting allows the juices to redistribute, resulting in more tender meat. - 7
Serve hot with traditional accompaniments like tortillas, chismol (Honduran pico de gallo), fried plantains, or refried beans.
💡 Profitipps: Chismol is a fresh salsa made with tomatoes, onions, cilantro, and lime juice.
💡 Profitipps
- ✓For a more authentic flavor, use sour orange juice if available.
- ✓Don't skip the marinating time; it's essential for tender and flavorful meat.
- ✓Adjust the spices to your personal preference.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Serve with a side of pickled red onions.
- Add a touch of achiote (annatto) to the marinade for color and a subtle earthy flavor.