Rosa’s Famous Carne Asada from La Esperanza Restaurant

Carne asada is for good times and celebrations. No wonder it’s a best-seller at Rosa Camarena’s restaurant in Chicago’s Pilsen neighborhood, known for its rich Mexican heritage.

Rosa is one of our favorite abuela cooks here at Familia Kitchen, and we are honored to celebrate her traditional family recipes in our special showcase in honor of National Hispanic Heritage Month.

When we were invited by our friends at Spanglish Asadero seasonings to showcase one our favorite abuela cooks this month, we immediately thought of Rosa. We first met her at Pilsen’s Mole de Mayo festival (where she won the People’s Choice Award for her Jalisco-style mole). We became friends and she later showed us how to make her creamy-perfect recipe for arroz con leche, which we published in our Familia Kitchen Cookbook.

So we were deeply honored when Rosa accepted our invitation to star in this video series. She and her daughter, Alejandra Morales, hand-selected three of their favorite recipes to share with us. Last week, they kicked off with Rosa’s legendary mole with chicken. Next week, they’ll show us how to make their chicken fajitas, another best-seller at their restaurant. That video will star her daughter. “Alejandra is the expert at making fajitas,” says Rosa.

And today, for recipe No. 2, “we’re going to make my deliciosa carne asada,” says Rosa, as she sets out the spices she’ll be using to season the skirt steak or arrachera, the traditional cut of beef used to make this dish.

“This dish makes me feel very proud of my Mexican roots,” says Rosa.

“This is the perfect to make during our National Hispanic Month. It is perfect for Mexican Independence Day,’” adds Alejandra, who works in the kitchen alongside her mother seven days a week. “You bring out the cold beers and our beautiful steaks to celebrate, all together.”

This dish is all about the spices and three liquids in the marinade, explains Rosa. The acids in the beer, lime juice and orange juice help break down the fibers in the skirt steak, making it tender and better able to absorb the spices’ bold flavors.

Like so many recipes at La Esperanza, Rosa’s carne asada uses her proprietary seasoning mix. It includes: salt, black pepper, paprika, cumin and garlic powder.

After you immerse the skirt steak in the marinade, you wait, says Rosa. “If I don’t have a lot of time, I let it sit for a minimum of 2 hours. But if I do, I leave it in the refrigerator from one day overnight to the next and that’s what makes it taste so great.”

Then, it’s time to fire up the grill. “I like my carne asada nice and deep-golden,” says Rosa, “so I leave it a little longer on the parilla. If it’s still a little pink, I’ll give it another minute. It’s all about that nice char on the outside.”

Carne asada is one of their favorite dishes to make at home, too. And so, after the arrachera is grilled to golden perfección, they gather around the table to enjoy this special dish on a rare day off from their restaurant. “Would you like beans, hija. A tortilla? Buen provecho. May you enjoy this dish,” says Rosa. “But, most important, before we eat, let’s give thanks to God.” They bow their heads and link hands, as Rosa blesses the food.

We hope you enjoy Rosa’s carne asada recipe, below. Don’t forget to join us again next Friday to watch Rosa and Alejandra’s third video. They will be making their famous, easy and super-juicy chicken fajitas, another best-seller at their restaurant. We’ve tasted them and they are, as Rosa promised, amazing. Gracias Rosa and Alejandra for your beautiful family recipes and cooking lessons!

Photos by Ronit Bezalel Photography
Video by Slow Blink Media

Ready to Make Rosa’s Famous Carne Asada?

Rosa’s Carne Asada from her Restaurant La Esperanza

Recipe by Rosita Camarena

5.0 from 1 vote

Cuisine: Mexican

Servings

6

servings

Prep time

15

minutes

Cooking time

10

minutes

Marinate time

2 to 24

hours

Ingredients

• 2 lbs arrachera or skirt steak

• 1 lime juiced

• 1 orange juiced

• 1/2 bottle Mexican beer

• Rosa’s Seasoning Mix

• 1 tsp salt, or to taste

• ½ tsp paprika

• ½ tsp powered garlic

• ½ tsp cumin

• ½ tsp oregano

• ½ tsp black pepper

Directions

• Combine the salt, paprika, powered garlic, cumin, oregano and black pepper in a small bowl to make your seasoning mix.
• Sprinkle seasoning on the skirt steak, rubbing it well into both sides.
• Place the seasoned beef into a bowl or baking dish with sides at least 1” tall.
• Add the beer, lime juice and orange juice. Work the liquid marinade into the meat and make sure the meat is fully submerged.
• Place the marinaded skirt steak in the fridge for at least 2 hours and preferably overnight.
• Remove the meat and bring to room temperature before grilling.
• Preheat your grill to high: 450° to 500°. Remove the meat from the marinade, scurrying off the excess liquid. Place on the grill, 4 minutes per side for medium or 6 minutes for well done. Rosa likes her well done: “Nice and dark-gold on the outside,” says Rosa. “It’s so delicioso.”
• Let it sit for a few minutes before serving to let the juices distribute throughout the beef cut. Serve with cebollitas or grilled green onions and jalapeños, plus warm corn tortillas.