Quick Carne Asada

I didn’t even try to sugar coat this one.  Look at that overly used Instant Pot.  If you haven’t jumped on this bandwagon you should.  I use mine every day.  Here is my go to recipe when my family wants something yummy and quick.

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Carne Asada

Ingredients

  • 2 pounds skirt steak sliced into 1/4″ pieces
  • 1/2 cup onion  chopped
  • 1/2 cup lime juice fresh squeezed
  • 1/2 cup lemon juice fresh squeezed
  • 1/4 cup soy sauce
  • 2 tbs olive oil
  • 2 tbs apple cider vinegar
  • 1 tbs chile powder
  • 6 cloves garlic chopped
  • fresh cilantro-chopped
  • 1 tsp salt
  • 1 tsp cumin powder
  • 1/2 tsp cayenne pepper
  • 1/4 cup onions for topping chopped
  • 1 pkg corn tortillas
  • Extras sour cream, guacamole, green onions, cilantro, grated cheddar cheese
Instructions
  1. In a medium mixing bowl, combine all the fresh juices (you can zest if you like to zest), apple cider vinegar, soy sauce, chopped garlic, salt, chile powder, cumin and cayenne powder. Chop some cilantro and add it to the mix.

  2. Place sliced steak into bowl and let marinate, refrigerate for 3 hours or overnight.

  3. Turn your Instant Pot on to Sauté mode. Add the avocado oil and 1/2 cup of onions and sauté for 2 minutes being sure to stir a few times.

  4. Turn off your Instant Pot.

  5. Add the steak to your Instant Pot, close the lid and set to manual for 30 minutes.

  6. Once the time is up, let the pressure release NATURALLY for 15 minutes. Then you can release any remaining pressure. Remove the lid and transfer the steak and onions to a bowl.

  7. Add other toppings and serve with your corn tortillas.

I make this in advance and add everything right to a ziplock bag and freeze.  Then I can pull right from the freezer and put in the instant pot.  I skip the sauté and cook for 45 minutes on manual.  If you want a more tender meat, you can slow cook for 4-6 hours.

 

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