Carne Asada Molcajete con Arroz Verde

Carne Asada Molcajete con Arroz Verde ingredients

• 1.5 lbs Skirt Steak (Arrachera)
• 1/4 cup Orange juice
• 2 tbsp Lime juice
• 1 tbsp Soy sauce
• 3 cloves Garlic, minced
• 1/2 tsp Cumin, ground
• 1/2 tsp Chili powder
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 8 oz Tomatillos, husked and rinsed
• 2 Jalapeño or Serrano chiles
• 2 Garlic cloves
• 1/4 White onion, quartered
• 1/4 cup Cilantro, fresh
• 1/2 cup Chicken broth
• to taste Salt
• 2 tbsp Canola or vegetable oil
• 1 cup Nopales (cactus paddles), cleaned and diced
• 4 oz Panela or Oaxaca cheese, cubed
• 1 Avocado, sliced
• 2 Green onion, chopped
• 1.5 cups Cooked white rice
• 1 cup Fresh spinach
• 1/2 cup Cilantro, fresh
• 1 Poblano chile, roasted, peeled, seeded
• 1 Garlic clove
• 1/4 White onion, small piece
• 1/2 cup Chicken broth
• 1 tbsp Vegetable oil
• to taste Salt

How to make Carne Asada Molcajete con Arroz Verde

1. Prepare the Carne Asada Marinade: In a bowl, whisk together 1/4 cup orange juice, 2 tbsp lime juice, 1 tbsp soy sauce, 3 minced garlic cloves, 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Place the 1.5 lbs skirt steak in a resealable bag or shallow dish, pour marinade over, and ensure the steak is fully coated; marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2. Roast ingredients for Molcajete Salsa: Preheat a comal or heavy skillet over medium-high heat. Place 8 oz tomatillos, 2 jalapeño or serrano chiles, 2 garlic cloves, and 1/4 quartered white onion on the hot surface. Roast, turning occasionally, until skins are charred and softened, about 8-10 minutes.
3. Prepare the Molcajete Salsa: Transfer the roasted vegetables to a blender. Add 1/4 cup fresh cilantro and 1/2 cup chicken broth. Blend until smooth, then season with salt to taste. If using a molcajete, transfer the sauce to it and set aside, keeping it warm if possible.
4. Prepare the Arroz Verde: In a blender, combine 1 cup fresh spinach, 1/2 cup fresh cilantro, 1 roasted poblano chile (peeled, seeded), 1 garlic clove, a small piece of 1/4 white onion, and 1/2 cup chicken broth. Blend until very smooth to create a vibrant green liquid.
5. Cook the Arroz Verde: Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Pour in the blended green mixture and cook for 2-3 minutes, stirring occasionally, until slightly reduced. Add 1.5 cups cooked white rice, stir to coat evenly, season with salt, and heat through for 3-5 minutes. Keep warm.
6. Cook the Carne Asada: Heat 1 tbsp canola or vegetable oil in a large grill pan or heavy skillet over medium-high heat until shimmering. Remove the marinated skirt steak from the marinade, letting excess drip off, and sear for 3-5 minutes per side for medium-rare, or until desired doneness is achieved. Allow the steak to rest for 5 minutes before slicing against the grain into thin strips.
7. Sauté Nopales: In the same pan (or a separate one if needed), add 1 more tbsp canola or vegetable oil. Add 1 cup diced nopales and cook for 5-7 minutes, stirring frequently, until they are tender and slightly browned. Season lightly with salt.
8. Assemble the Molcajete: If you have a molcajete, heat it carefully over a burner or in the oven (around 300°F) for 10-15 minutes until very hot. Carefully place the sliced carne asada, sautéed nopales, and 4 oz cubed Panela or Oaxaca cheese into the hot molcajete. Pour the warm molcajete salsa over the top.
9. Finish and Serve: Garnish the molcajete with sliced avocado and chopped green onion. Serve immediately, directly from the molcajete if using, alongside the warm Arroz Verde and warm corn tortillas for building tacos.

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