Carne Asada Benavides
This recipe comes from my Great-Great Grandfather who lived in southwest New Mexico Territory in the 1880s. My Grandfather Epifanio, born in 1891, remembered going to his Grandfathers farm and eating this at feasts. They were dirt poor. To farmers, beef may mean a bad thing because that means your milk cow died! This was peon food eaten at fiestas. It starts with one of the toughest cuts of meat on a beef and renders steak that can be cut with a fork. It used a mild New Mexico Chile chili marinade, with cumin, wine vinegar and oregano notes. Here are the ingredients for four steaks which will yield 40 steak strips and feed 12=15 people. There will not be any left if you follow this recipe.
4 large Flank Steaks, Tenderized, trimmed,
Diamond score them on both sides.
Cut into 1 inch strips.
2 large 28 oz cans Las Palmas Red Chile Sauce. (Chile Colorado) or equlivlent.
½ cup Ground Cumin. This is about 2 ½ oz net weight. Adjust amount to your taste.
½ cup Ground Oregano. Buy whole oregano and crush your own. Use at least a half cup.
½ cup Red Wine Vinegar
½ cup Salad oil
Stir up everything except the meat in a big pot and then carefully put the meat in the sauce. Marinate overnight.
Grill quickly over a hot wood or charcoal fire. Do not overcook!. Serve wrapped in a fresh tortilla with butter, salsa and/or beans or guacamole. Enjoy.
Optional = Add ground New Mexico Red Chile Pepper to taste. Try it once without the added Chile first.
