Carne Asada Experiments 3: Plan

This time, I remembered to type out my plan before I conducted the experiment. The next post will be the experiment itself, which I intend to conduct following the Eagles’ annual trip to Tampa Bay to be thwacked by Baker Mayfield.

Overall Objectives

My overall objectives remain the same – restated here:

1. I want a beef entree that replicates the taste and texture of Orlando’s Carne Asada.
   • The marinade should match taste.
   • The cut of beef should match texture.
   • The beef preparation should match texture.
2. I want a collection of sides, that, together with the Carne Asada, replicates the taste and texture of Orlando’s Carne Asada Burrito.
3. I want a burrito preparation technique that permits me to replicate the construction of an Orlando’s Carne Asada Burrito.
4. As a secondary objective, I would like to explore substitute preparation methods.

Today’s Objective

In this experiment, I am focusing on item 1. I am confident in my sides, and I want to go back to beef as the meat base to see if I can replicate Orlando’s Carne Asada burritos.

Target Recipe

• Credits to:
  • https://www.littlespicejar.com/carne-asada/
  • https://www.seriouseats.com/carne-asada-food-lab-recipe-kenji

Target Process:

• 2.85 lb Chuck X Rib roast, sliced 1-inch-thick in the longest direction.
• Marinade: Combine in a large glass pan
  • 1/2 Cup lime Juice, 1/2 Cup Orange juice (fresh)
  • 1/2 cup Low Sodium Soy Sauce
  • 20 cloves garlic
  • 6 tbsp Avocado Oil
  • 4 tsp cumin, 4 tsp mexican oregano, 4 tsp chipotle chile power
  • 1 tsp kosher salt
  • 1 Cup Cilantro (Stems + leaves)
  • 2 onions, cut into 8ths
• Adjust salt content to taste, then remove 1/4 of marinade
• Add 3 tsp kosher salt
• Add meat, marinade in fridge for as long as possible

Sides Target Recipes

• Beans
  • In other experiments, my wife and I have concluded that beans are better to just do by taste.
  • Rinse a can of low sodium black beans in a colander
  • Put them in a pot with some water.
  • Dump in some collection of spices (Mostly cumin, paprika/smoked paprika, salt)
  • Get them to simmer for a while (~.5 hour), keeping water level low (Beans not necessarily fully covered)
  • Adjust seasoning to taste, throw in some lime at the end.
• Rice (Credit https://littlespicejar.com/cilantro-lime-rice/)
  • Rinse 1.5 Cups rice (Signature Select Enriched Long-Grain Rice) in sieve
  • Melt 2 Tbsp butter in rice-cooking vessel
  • Add rice and stir for 1.5 min
  • Add Garlic and sauté 30 seconds
  • Add 3 cups water (per 2-1 Water/rice ratio from rice cooking instructions)
  • Add .5 tsp bouillon/chicken broth base
  • Salt water
  • Boil then simmer according to rice instructions
  • Fluff after cooking is completed, then add:
    • zest of 1 lime
    • juice of 1 lime
    • 1/2 cup chopped cilantro
• Salsa/Pico de Gallo (Credit a random redditor, as referenced in prior post)
  • Prepare the morning before eating, leave covered in fridge until serving
  • Combine in a medium bowl:
  • 4 cups Roma tomatoes. Remove seeds and dice.
  • 1 Cup chopped Cilantro
  • Half a red onion Diced
  • 1 Jalapeño pepper. Remove seeds and dice.
  • 1 tsp salt
  • 1 tsp pepper
  • Juiced 1/2 lime
  • Adjust salt, pepper, and lime to taste
• Olives
  • Safeway medium olives, sliced into halves and thirds
• Cheese
  • Monterrey Jack cheese, finely grated
• Tortilla
  • Guerrero Sonora Style Burrito tortillas