Be prepared for vegetables to take a back seat in Nuevo León’s cuisine because this is the land of meat.
Carne asada, which translates to “grilled meat,” is the state dish in northeastern Mexico. However, the Spanish term refers to more than just a meal; it’s a darling social custom.
The meat-weighty cooking of Nuevo León reminds entertainer, maker and television have Eva Longoria of the sorts of food sources she ate during her life as a youngster in Texas, which was once a piece of the Spanish Domain and afterward Mexico.
I’m an American Mexican. We’ve been in Texas for 13 ages,” Longoria said in an episode of the CNN Unique Series “Eva Longoria: Looking for Mexico.” ” We never entered another country; We were across the border. I believe that’s why I share so many characteristics with Nuevo León and the North. It is so similar to my upbringing.”
Longoria and Alejandro Gutiérrez, the founder of the Sociedad Mexicana de Parrilleros, or Mexican Society of Grill Masters, shared a meal of carne asada while filming in Monterrey, the state capital.
Gutiérrez’s tip for extra-delicious aguja norteña steaks, which are like hurl eye steaks, is barbecuing the filets at a searingly hot temperature and flipping them regularly.
He stated, “The juicier it gets, the more you flip them.”
To prevent the meat from drying out, the steaks must be turned over constantly so that the high heat browns both sides and evenly distributes the juices. At the point when you’re done cooking, Gutiérrez expressed the subsequent stage is the hardest part: having the patience to rest the steaks before eating them all.
A variety of salsas, including salsa verde, salsa de aguacate, and salsa roja, are frequently accompanied the beef. Grilled vegetables and charro beans, which are pinto beans cooked in a broth with onions, jalapeos, chipotle peppers, and meats like chorizo and bacon, are common side dishes.
Smashed roasted garlic is a favorite dip for Gutiérrez’s steak.
Oh, my goodness! While sampling the carne asada, Longoria exclaimed, “This is amazing.” The marriage of the broiled garlic’s inconspicuous causticity with the delicious steak is heavenly.”
Carne Asada (Mexican-Style Grilled Steak)
In Nuevo León, the standard beef cut is the aguja nortea steak, also known as aguja steak. Because of its deep flavor and marbling, Gutiérrez recommends this cut. Chuck eye roll steak is an acceptable substitute outside of Mexico. Applewood-smoked rock salt can be purchased online.
Makes 4 servings
Ingredients
3⅓ pounds | 1½ kilograms Aguja norteña steak (boneless chuck eye roll steak), cut 1½ inches thick
Coarse applewood-smoked salt
1 whole garlic bulb
1 tablespoon | 15 milliliters olive oil
Sea salt
1 white onion
Equipment
Oak charcoal
Meat thermometer
Instructions
1. Apply applewood-smoked salt to both sides of the steak after pinning it dry. Rest the meat for fifteen to twenty minutes. Prepare a high-heat grill; The amount of elevation above sea level will affect how long it takes for the charcoal to burn.
2. While the barbecue is coming to temperature, begin by cooking the garlic. To make a lid and expose the cloves, cut horizontally across the entire garlic bulb. Sprinkle the cloves with olive oil and season with ocean salt to taste, then, at that point, top with the cover and envelop by aluminum foil.
Divide the white onion in half when the grill reaches 350 degrees Fahrenheit (177 degrees Celsius). To clean the grate, place the onion half on the end of a grilling fork and scrub it with the cut side down. By rolling up your sleeves and holding your hand about 6 inches (15 centimeters) above the grate, you can determine the temperature of the grill. It is ready if you can hold it in place for six seconds without having to remove it.
Put the wrapped garlic on the barbecue away from the immediate fire (on top of the barbecue, yet with next to no ashes under). To let the hot air circulate, close the grill’s lid. Garlic should be cooked for 30 to 45 minutes to soften. Cool off after removing the grill.
3. Place the steaks directly over the heat when the grill reaches 650 to 750 degrees Fahrenheit (343 to 399 degrees Celsius). It’s about 750 F (399 C) if you can hold your hand there for just one second before you have to pull it back; 3 seconds equals approximately 650 F.
4. Flip over the steaks when they have taken on a caramel tone and keep flipping as they cook. The meat becomes juicier with more flipping. For medium doneness, cook the steaks for 10 minutes and 12 minutes, respectively, until charred and tender.
5. Transfer each steak to a cutting board and let rest for three to five minutes once the meat reaches an internal temperature of 126 F (52 C). The idea is to prevent the juices from draining out of the meat by letting it rest for 20% of its cooking time.
6. Unwrap the garlic after it has cooled, squeeze the cloves out, and smash them. Serve the meat with the garlic on a platter after it has been sliced against the grain. Plunge the meat in the crushed garlic and appreciate.
You want more? Pursue CNN Travel’s Opening Mexico pamphlet series. The four-section guide organizes the decisions in a country with a rich social legacy to provide you with a sample of the exemplifications. Do you wish to view this series in Spanish? Check it out here.
