Vanessa’s Nicaraguan Carne Asada With Queso Frito

Vanessa’s Nicaraguan Carne Asada With Queso Frito

Try this Nicaraguan-style carne asada! Strips of skirt steak are marinated in a tart and savory blend of Seville (or bitter) orange juice, Worcestershire sauce, and adobo seasoning, then grilled to tender perfection. Serve with queso frito, fried plantains, and rice and beans alongside for a traditional Nicaraguan feast!

Cook Time
1 hr
Total Time
9 hr 20 min
Yield
4 servings

Ingredients

Carne Asada

  • ½ cup bitter orange juice (120 mL), such as Goya Bitter Orange Marinade, or 6 tablespoons orange juice plus 2 tablespoons lemon juice
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon adobo seasoning, preferably Goya
  • ½ teaspoon freshly ground black pepper
  • 2 lb skirt steak (910 g), cut into 1-inch (2.5-cm)-wide strips
  • 2 tablespoons vegetable oil

Queso Frito

  • 10 oz frying cheese (280 g), such as El Latino Queso Freir, cut into ½-inch (1.2-cm)-thick slices
  • canola oil, for frying

Fried Plantains

  • 2 ripe plantains
  • canola oil, for frying
  • kosher salt, to taste

For Serving

  • rice and bean
  • milca soda

How to Make It

1. Step
Make the carne asada: In a medium bowl, combine the orange juice, Worcestershire sauce, adobo seasoning, black pepper, and skirt steak. Stir to coat the steak well. Cover the bowl and marinate in the refrigerator for at least 8 hours, up to 24 hours
2. Step
Heat a grill pan over medium-high heat until smoking. Add 1 tablespoon of vegetable oil, then, working in batches to avoid overcrowding the pan, add the steak and sear on one side for 2–3 minutes, until grill marks appear. Flip and cook for another 2–4 minutes, depending on desired doneness (2 minutes for medium-rare, 3–4 minutes for medium-well). Repeat with the remaining steak, greasing the grill pan with more vegetable oil as needed. Transfer the steak to a cutting board and let rest for 5–10 minutes before serving.
3. Step
Make the queso frito: Fill a large skillet with ⅛ inch (3 mm) of canola oil and heat over medium heat until the temperature reaches 350˚F (180°C).
4. Step
Working in batches if needed to avoid overcrowding the pan, fry the cheese in the hot oil for 1–2 minutes per side, until golden brown. Transfer to a paper towel-lined plate to drain.
5. Step
Make the fried plantains: Trim the ends of the plantains, then peel and slice on the bias into ½-inch (1.3 cm)-thick pieces.
6. Step
Add more oil to the same skillet if needed to reach a depth of ⅛ inch (3 mm). Heat over medium-high heat until the temperature reaches 350˚F (180˚C)..
7. Step
Working in batches to avoid overcrowding the pan, add the plantains to the hot oil and fry until golden brown, 2–3 minutes per side. Transfer to a paper towel-lined plate and season with salt.
8. Step
Serve the carne asada, queso frito, and plantains with rice and beans and Milca sodas.
9. Step
Enjoy!

Tags

Casual PartyPan FryGrillLatinx Heritage MonthMixing BowlTongsWhiskMeasuring SpoonsDinnerStove TopLatin AmericanLunch

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