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Carne Asada con Papas y Salsa Roja

Source: Steaklover's Companion
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Active Time:  50 Minutes
Total Time:  1 Hour 30 Minutes
  Serves 4
Literally "grilled meat with potatoes and red salsa," this is a simple, hearty dish containing rustic flavors of flame-blackened tomatoes and chiles, and grilled potatoes and steak. In Mexico, carne asada is most closely associated with a famous and popular combination plate, Carne Asada a la Tampiquena, that typifies the cuisine of the port city of Tampico and the state of Tamaulipas on Mexico's Gulf Coast. This dish was created in the 1940s -- not in Tamaulipas, as one might expect, but by a well-known Mexico City restaurateur, Jose Inez Loredo, who hailed from Tampico and wanted to feature a representative plate from his home region. His version of carne asada is traditionally served with poblano chile strips, enchiladas, grilled cheese, and salsa roja; this version is simplified but no less delicious.
For Salsa:
2 jalapeno chiles
4 Roma tomatoes
1 small white onion, stem end untrimmed and cut into quarters
2 garlic cloves
1/8 teaspoon ground cumin
2 tablespoon chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
1/2 teaspoon sugar
For Marinade:
8 garlic cloves, crushed or minced to a paste
1/4 teaspoon ground cumin
1/4 teaspoon pure red chili powder
1/4 teaspoon salt
For Steaks:
4 top sirloin steaks, about 10 ounces each
For Papas:
8 new potatoes
3 tablespoons light olive oil
1 tablespoon finely sliced fresh chives
Carne Asada con Papas y Salsa Roja Recipe at
TO PREPARE SALSA: Place the chiles and tomatoes under the broiler and, turning them often, blacken the skins. Stem and seed the chiles, coarsely chop them together with the tomatoes, and transfer to a mixing bowl. Heat a saute pan or skillet over medium-high heat. Add the onions to the pan and dry-roast for 10 minutes, turning often. Add the garlic and dry-roast for 10 minutes longer. Remove the onion and garlic from the pan, let cool, and then coarsely chop. Add to the mixing bowl together with the cumin, cilantro, lime juice, sugar, and salt, and mix together. Set aside at room temperature. (If not using within 1 hour, refrigerate and bring to room temperature before using.)

TO PREPARE MARINADE: Thoroughly combine all the ingredients in a mixing bowl. Rub the mixture on both sides of the steaks and let sit at room temperature for 30 minutes.

TO PREPARE PAPAS: Place the potatoes in a saucepan and cover with water. Bring to a boil and cook for 10 minutes. Drain and transfer the potatoes to a bowl of ice water until they are completely cool. Drain the potatoes again, dry thoroughly, and cut into quarters. Place the potatoes in a mixing bowl and toss with the oil, chives, salt, and pepper. Place the potatoes on the hot grill and cook for about 10 minutes, or until light brown and crisp. Keep warm.

TO PREPARE STEAKS: Preheat the broiler. Grill the steaks for about 5 minutes per side for medium-rare or about 6 minutes per side for medium; the marinade will give the exterior of the steaks a little crispness.

TO SERVE: Place the steaks in the center of each warm serving plate and spoon the salsa next to the steaks. Place the potatoes next to the steaks and salsa.

Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Grilled Mexican Mains
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 682
Fat. Total: 23g
Fiber: 5g
Carbohydrates, Total: 51g
Sodium: 224mg
% Cal. from Fat: 30%
Cholesterol: 173mg
Protein: 66g
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