Your technique of letting the fat evaporate first and then letting the meat get color was EVERYTHING! My tacos turned out perfect! Thank you my friend.
I moved from San Diego to NY about six years, never cooked in my whole life, but I was craving the Mexican food I grew up on so much. All my passion for learning has gone towards cooking for about a year now, specifically Mexican food. Mostly taqueria style, trying to mimic my many visits to Tijuana and spots like Roberto's and Santana's. I've learned a lot from this channel so I just wanted to take a second and say that. Another great video. Now I just have to learn how to make tortillas but I've never made any types of bread before. I think that may be the key to actually pulling the whole thing off myself. The store bought kind are not the same here.
I feel for you, but there is definitely a way to make it at home. For flour tortillas, try to find Selecta Flour. That is a good flour to make tortillas in the states. Maseca is what you can use for corn tortillas, but I'd prefer the fresh corn dough. But most of those are at Mexican or Latin grocery stores. Selecta flour makes great breads also, I have a Mexican bread named Birotes video coming in the future. I wish you success at your home cooking journey. Thank you.
We left SD 4 years ago for Colorado and there's only 1 good place near us so we really got into cooking up that SD \ TJ style Mexican food we used to eat all the time too! Love it!
Same here lived in SD most of my life and moved to TN a few years ago. Carne asada burritos from Alberto’s at 1am is greatly missed. We have no good Mexican food here.
I’m in France for a month and my host mom said maybe one day I can make some Mexican food for us so I was looking for a very basic ingredient video that will still capture the flavor in a traditional taco. Thank you
Im making this tonight! I’ve tried different recipes with more ingredients but I like how this one has minimal ingredients and looks outstanding. Thanks and cheers.
I have friends that have Taco Shops. They use Lawry’s season salt, granulated garlic, pepper, and knorr beef bouillon mixed and put into shakers. I don’t know the exact amount of each but shouldn’t be that hard to figure out.
Great video. This is straight-up backyard cooking. Keeping it simple and not overcomplicating it. The best places have the most simplist menues and ingredients. The directions in your video are great. Anyone can do this, and they can use any meat they want, cook it to the degree of doneness that want and add what ever toppings they want. You just provided the directions and foundation for a great meal! Well done brotha!
Great video! I love good Carne Asada and like how simple your recipe is. Chuck roast is perfect with high fat content and it always goes really tender when cooked for a while. I plan to follow your recipe on my griddle but will use Adobo seasoning for the salt and garlic then follow the rest of your plan. And ....thanks for a great video presentation...nice job!...especially when your bite is so good you can't hardly talk!!!
If I need to feed a crowd of 50 should I still use the beef chuck like you suggested for the steak tacos because chuck doesn't look like what you have. Any suggestions trying not to break my pocket 😢
If I had to feed that many people, I would mix beef and chicken. I would buy 12 lbs of beef and 10 lbs of chicken. But you would need about 20lbs to feed everyone. Tacos with sides should be good. Chuck steaks/Diezmillo de res is what I used in this video. You can use Paleta de res/beef shoulder steaks (no fat, very lean). Flap meat/Arrachera is top cut, so that one is pricey. Not sure what your budget is, but Chuck steaks are decently priced anywhere from 2.99 to 4.99 a lb. Mix in some boneless chicken thighs for 1.99 to 2.99 a lb. Hope it works out for you.
I was just given a huge bag of ripe limes, they could be mistaken for lemons. So good in marinades. I have always used skirt steak and have never cubed up the meat and I'll have to try that with chuck. If I were to ask a butcher, about how thick is ideal?
Hey Bro Don't have a flat top, looks great ! my go to recipe is your Santa Maria Grilled Chicken Pollo Asada ! I make ever week for the family they ask for it ! thanks stay cool ! ( Hey any more Santa Maria Recipe ) 😎
I make my own steak tacos for some reason the street taco woman wants to charge me for the plate and the topping while everyone else can get theirs free I got to get that guacamole sauce
Some of those camp stove burners can get up to 50k BTU.. you could buy the fanciest Finex cast iron and really nice griddle and have saved money over a blackstone with so much more versatility and access to direct flames.. you live and you learn, love my blackstone but..
Your technique of letting the fat evaporate first and then letting the meat get color was EVERYTHING! My tacos turned out perfect! Thank you my friend.
Facts!
I moved from San Diego to NY about six years, never cooked in my whole life, but I was craving the Mexican food I grew up on so much. All my passion for learning has gone towards cooking for about a year now, specifically Mexican food. Mostly taqueria style, trying to mimic my many visits to Tijuana and spots like Roberto's and Santana's. I've learned a lot from this channel so I just wanted to take a second and say that. Another great video. Now I just have to learn how to make tortillas but I've never made any types of bread before. I think that may be the key to actually pulling the whole thing off myself. The store bought kind are not the same here.
I feel for you, but there is definitely a way to make it at home. For flour tortillas, try to find Selecta Flour. That is a good flour to make tortillas in the states. Maseca is what you can use for corn tortillas, but I'd prefer the fresh corn dough. But most of those are at Mexican or Latin grocery stores. Selecta flour makes great breads also, I have a Mexican bread named Birotes video coming in the future. I wish you success at your home cooking journey. Thank you.
Best Mexican food is in San Diego imo. And I’m bias. Great video!
We left SD 4 years ago for Colorado and there's only 1 good place near us so we really got into cooking up that SD \ TJ style Mexican food we used to eat all the time too! Love it!
Same here lived in SD most of my life and moved to TN a few years ago. Carne asada burritos from Alberto’s at 1am is greatly missed. We have no good Mexican food here.
I lived in SD for 6-years and no one in the Midwest can make a proper California Burrito🤦🏻♂️
I’m in France for a month and my host mom said maybe one day I can make some Mexican food for us so I was looking for a very basic ingredient video that will still capture the flavor in a traditional taco. Thank you
Im making this tonight! I’ve tried different recipes with more ingredients but I like how this one has minimal ingredients and looks outstanding. Thanks and cheers.
I did try this recipe for tacos exactly as you said and its a keeper! thanks Kirby!
Meat comes out juicier if you cook it whole and then chop it after its cooked.
I made these tonight, Everyone loves the recipe and ask to make it again. Great job
I have friends that have Taco Shops. They use Lawry’s season salt, granulated garlic, pepper, and knorr beef bouillon mixed and put into shakers. I don’t know the exact amount of each but shouldn’t be that hard to figure out.
Now this is authentic taqueria carne asada!!
Thank you, one of my favs.
Great video. This is straight-up backyard cooking. Keeping it simple and not overcomplicating it. The best places have the most simplist menues and ingredients. The directions in your video are great. Anyone can do this, and they can use any meat they want, cook it to the degree of doneness that want and add what ever toppings they want. You just provided the directions and foundation for a great meal! Well done brotha!
My mother inlaw Always puts the lemon last believe it or not. The best meat I've ever eaten when she preps it.
last after its done marinading or last ingredient in the marinade??
@Malibusunrise
Last ingredient while prepping!
You're beautiful by the way! 😊
Thanks, Kirby, for the simple instructions. I'm a new subscriber and love Mexican food.
Very nice recipe. Love it!!
Dang that looks delicious. Making it this week on an RV trip on my griddle. Needed a recipe. I found it! Thanks
Awesome Kirby! Made me hungry! Made that looks so delicious! Amazing video my friend!
Thanks Brotha!
We use flank or flap meat and season and let sit and cook it in whole pieces and then chop it. I never seen it this way,but I am curious to try it.
I use both of those cuts to grill over charcoal. Definitely great cuts for Carne Asada.
@CookingwithKirby Are you cubing the meat before cooking mainly because it's being cooked on a griddle?
Really like how you keep it simple. I will be doing this. Thank you
Good
Work man ! Carne asada tacos on the Blackstone is what’s up
Look simply delicioussss
Great video! I love good Carne Asada and like how simple your recipe is. Chuck roast is perfect with high fat content and it always goes really tender when cooked for a while. I plan to follow your recipe on my griddle but will use Adobo seasoning for the salt and garlic then follow the rest of your plan. And ....thanks for a great video presentation...nice job!...especially when your bite is so good you can't hardly talk!!!
Looks delicious will try this tonight thank you
My wife and I tried your recipe, and for a couple of rookies, it all turned out great. Thank you.
If I need to feed a crowd of 50 should I still use the beef chuck like you suggested for the steak tacos because chuck doesn't look like what you have. Any suggestions trying not to break my pocket 😢
If I had to feed that many people, I would mix beef and chicken. I would buy 12 lbs of beef and 10 lbs of chicken. But you would need about 20lbs to feed everyone. Tacos with sides should be good. Chuck steaks/Diezmillo de res is what I used in this video. You can use Paleta de res/beef shoulder steaks (no fat, very lean). Flap meat/Arrachera is top cut, so that one is pricey. Not sure what your budget is, but Chuck steaks are decently priced anywhere from 2.99 to 4.99 a lb. Mix in some boneless chicken thighs for 1.99 to 2.99 a lb. Hope it works out for you.
@@CookingwithKirby thank you for taking your time out for responding ❤️🎉 will look at local markets for this, ❤️have an awesome day!
Try skirt steak, it’s not as expensive… it what my family has always made their carne asada with
Try using brisket. Cheaper.
What did you try after all 😅
Great video. Thanks for sharing! Cant wait to try that myself.
Great video Kirby it looks very tasty.
Thank you, they were delish.
That looks good and gonna have to do it myself.
Wow, yum. I gotta try that out. Thank you 😊
I hope you enjoy it, we did. Thank you!
That taco looked delicious...thx
Nice work man! 👍🏼looks delicious!🌶
Haha, "Just. . . sssssh, for a little bit."
Great stuff, mate. Muchas gracias!
right on man! I could eat those every day!
LOVELY 🌮 THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜 AWESOME
Im a white dude but damn, I love Mexican food.
Honk Honk! Same here. My fave food
Mexican food is supreme
Looks great
Chuck steak for Carne Asada (I always have used Top Sirloin). Never seen that before. Looks great though. Subscribed.
Will this work with skirt steak?
yes
might as well treat yourself to skirt, flank, or flap meat cuts if you are making your own asada
Once in a while maybe but those cost alot more than chuck, tacos are supposed to be working man's food
The cut of a good Asada is regional.
Texas and parts ofNew Mexico use skirt or flank.
Looks good.
I was just given a huge bag of ripe limes, they could be mistaken for lemons. So good in marinades.
I have always used skirt steak and have never cubed up the meat and I'll have to try that with chuck.
If I were to ask a butcher, about how thick is ideal?
1/4 of an inch is good, but most grocery stores cut it to about a 1/2 inch. Limes make some good marinades.
What kind of oil do you like to use? Thanks
Vegetable oil/ Lard
Blackstone grill is well made, it can be replicated using iron skillets.
F n Kirby!!! The best
Thanks Brotha
Easily the best carne asada tutorial
Hey Bro Don't have a flat top, looks great ! my go to recipe is your Santa Maria Grilled Chicken Pollo Asada ! I make ever week for the family they ask for it ! thanks stay cool ! ( Hey any more Santa Maria Recipe ) 😎
Glad to hear Brotha, more of those are on its way. I have to beat the heat, so some of those are coming. Thank you.
Link to salsa recipe?
comino just a good pinch ground
Yup, I like to add oregano also with cumin.
Yum!
Hell yeah
Looks good man but flap meat, skirt steak and flank steak is where it's at for carne asada
I'm banned from using raw onions 😔, looks good
I use skirt steak
More expensive and not really that much better.
I make my own steak tacos for some reason the street taco woman wants to charge me for the plate and the topping while everyone else can get theirs free I got to get that guacamole sauce
Oh wow I can learn how to make some great tacos
Can you do pork meat the same way with same ingredients?
Yes
What cut of beef is Cesena?
cecina?
Its like beef jerkey
Why does my meat get stuck to my griddle? Any help please
Have to preheat the pan or griddle.
Use some oil and let it heat before you throw the meat on
leave it alone it will unstick once its browned. takes a few minutes.
Have you seasoned your griddle? If not, you'll need to season your griddle to prevent food from sticking to it.
i dont have a blackstone and was wondering if i can use my xxlg cast iron skillet? xo
Absolutely!!
Some of those camp stove burners can get up to 50k BTU.. you could buy the fanciest Finex cast iron and really nice griddle and have saved money over a blackstone with so much more versatility and access to direct flames.. you live and you learn, love my blackstone but..
Yummy steak
Long time no see
Life has been busy brotha, thank you!
No cilantro. Perfecto.
Ordered to your liking lol, thanks brotha!
I love street and food truck tacos but wouldn't it turn from phenomenal to majestic if you cooked the meat med rare? I would think so.
It's your groceries. Cook it how you want.
@@CookingwithKirby if you wanna settle for just phenomenal well ok. I just thought most cooks want the best.
@@LexTheLionLocc
There's a big difference of cooking a steak vs cooking bits of chuck roast. 😂
@@lennym480 if you know how to cook, would'nt be a problem.
@@LexTheLionLocc
I know how to cook and also know where to put my apostrophe in wouldn't. 🤣🤣
looks awful
Hey, there is always Taco Bell...🤣
Definitely need to try this! 🤤🤤🤤🤤🤤🤤
Just found your channel...instant sub!
@fat.dad.bbq