PREP TIME: 20 MINS.
COOK TIME: 20 MINS.
SERVES: 4
ABOUT THIS RECIPE:
¡Fuego en el asador! Ignite your grill with vibrant Mexican flavor. While nopales, guacamole, and onions set the stage, Juanita’s Monterrey Asada Verde Multi-Use Cooking Sauce steals the show—adding a bold blend of smoky chipotle chiles, cumin, and oregano for that authentic flavor. Perfecto for tacos straight off the grill! ¡Más rica, imposible!
INGREDIENTS:
For the carne asada:
-
1 jar Juanita’s Monterrey Asada Cooking Sauce
-
4 thin beef steaks (about 20 oz total)
-
2 tbsp. lime juice
-
2 garlic cloves, minced
-
1 tbsp. vegetable oil
For the side dishes:
-
1 ½ cups refried beans
-
1 ½ cups guacamole
-
3 green onions, sliced
-
2 fresh jalapeños, sliced
-
2 nopales
-
1 tbsp. vegetable oil
-
Pinch of salt
For serving and toppings:
-
¼ cup crumbled queso fresco
-
Lime wedges
-
Red onion, sliced
-
Cilantro, chopped
-
Warm tortillas
STEP BY STEP:
-
Mix lime juice, garlic, oil, salt, and pepper in a dish. Add steak, coat, and let sit for 15 minutes.
-
Heat refried beans in a saucepan.
-
Grill veggies and cook the sliced green onion and jalapeños in oil over medium-high heat with a pinch of salt until soft and browned (5-7 min).
-
Grill steak over medium-high heat for 2-3 minutes per side (or until done). Pour Juanita’s Monterrey Asada Cooking Sauce over the meat and cover. Add salt if needed.
-
Plate steak with a generous serving of Juanita’s Monterrey Asada Cooking Sauce, beans topped with cheese, guacamole, and grilled veggies. Garnish with lime, red onion, and cilantro.
