Mexican Cooking–Carne Asada, Rice & Beans - UPDATED

***Hey all. Sandy came over and made rice and beans again and I didn't get this recipe quite right the first time, so I made some tweaks!***

Whoa, I am blogging about food all the time. This is weird. I just feel obligated to share good recipes with you all! The latest of my Mexican Cooking lessons is no exception. This one was at the request of the Logger…

Authentic Mexican Carne Asada with Rice & Beans - UPDATED

{ingredients – including pico de gallo and guacamole}

1 small bag pinto beans

2-3 lb. boneless beef roast

salt

1 to 2 cloves garlic

2 limes

2 small onions, diced

1 small onion, sliced

1/2 a beer

3-4 avacados, chopped

14 romas, chopped

1 bunch cilantro, chopped

5-6 jalepenos, diced (adjust for how hot you like it)

1 small bag brown long grain rice (or white)

cooking oil

6-inch corn tortillas

1/2 of a 14 oz can crushed tomatoes or tomato sauce

sour cream for serving

{instructions}

Rinse beans, put them in a large pot and follow instructions on the bag, cooking them for approximately two hours.

Soak rice in hot water for about 20 minutes.

Very thinly slice the entire roast. Think about the thin carne asada meat you get at a Mexican restaurant. Put the meat slices in a large bowl and add 2 teaspoons salt, the garlic, juice of 1 lime, several slices of onion and the half of a beer. Stir and let marinade while preparing other items.

Put 2-3 tablespoons oil in a deep frying pan on M/H. Drain rice and add to skillet, stirring occasionally until browned. Add the half can tomatoes, 1/2 cup of the diced onions and 1 1/2 cups water. Simmer covered for about 30 minutes or until rice is soft and water has evaporated. If water evaporates and rice is not yet done, add a little more water and continue cooking until done.

Make pico de gallo and guacamole (recipes here), with remaining produce, but reserve the sliced onions.

Add about one tablespoon salt to the beans, to taste. We made about 2/3 of the beans into smashed refried beans and left the other 1/3 whole. To do this, use a ladle to remove 2/3 of the beans from the pot when they are tender (use the ladle, scoop by scoop, draining off some of the water from each scoop but not all of it). Add to a frying pan with 2 tablespoons of very hot oil. Smash with the bottom of a drinking glass over low heat, adding a little water if they become to thick or dry and more salt if needed.

Put a dab of oil on a tortilla and rub it together with another tortilla so that each is very thinly coated, repeating for each side of each tortilla. Fry tortillas in a dry skillet until hot and set them inside a folded piece of foil to stay hot.

Put remaining onion slices into a foil packet and drizzle with oil. Place on BBQ grill until translucent or soft. Start grilling the thin slices of meat in batches, for a couple minutes on each side until done.

Items can be plated and eaten with a fork (my method) or made into little tacos with the tortillas (the Logger’s method). I love putting a bunch of pico de gallo over my rice!

This one wasn’t too complicated. Slicing the meat and making the pico de gallo and guacamole were a little time consuming, but your beans have to cook for a couple hours anyway, so it didn’t feel crazy.

In family news, the Logger has finally started his long-awaited supercross season. Please pray for me. =)

I need to work on my timing for getting tack-clear shots of this high-speed action and also getting better jump shots. He worked very hard… did you know motocross is supposed to be the second most physically demanding sport in the world? Second only to soccer (which I play – haha, you know I rub that in). He is realizing that in his old age he is going to have to workout to keep up with the young guns and be more competitive. I am looking forward to watching this season because A) it is closer to home than most of the off-road races he was doing, B) I can actually see the whole course from one spot, as opposed to the off-road/trails courses he was doing, and C) there are grandstands with huge fenced grass area for the kiddos to be wild maniacs. I am not looking forward to watching this season because he has a history of bodily injury during this type of racing. It is very stressful to watch because I envision the dirt bike videos where a racer has a horrific crash and then everyone behind him piles up or runs him over, making it even more horrific, during said crash, Ty is laughing and does not seem worried at all, meanwhile I want to barf. You can imagine how it is when I am watching it in real life and it is my husband on the line out there!

In very important fashion news, Leah, I wore my new jeans to the race and rocked the messy cuffs…

Kinda hard to tell at that angle, but did I do it right? They were both messy, even though it only looks like one.

Well, I’ll be back with another recipe soon! Oh, and a little project too. =) Peace!