Carne Asada, Lupe’s Style

Preparation: 3 hours Cooking: 20 minutes Serves: 10-12 guests

5 pounds carne asada 6 lemons Morton Season-All Salt

In a large casserole dish, squeeze lemon juice on the bottom. Arrange a layer of carne asada into dish.

Sprinkle carne asada with Season-All and approximately 1 tablespoon of lemon juice. Repeat the process by layering and seasoning all of the meat. Cover and refrigerate. Allow meat to marinate overnight, or for a least 4 hours.

Preheat a clean grill. Place meat on grill to cook to desired doneness. Traditionally, carne asada is cooked well, but medium rare works too.

After meat is cooked, cut into 3-by-3-inch pieces or a small dice if desired. Serve with tortillas, guacamole, and salsa or pico de gallo.

Lupe Gomez worked in the Athenaeum kitchen until she retired. She was amazing with Mexican cuisine. Her carne asada was so good, we still use her simple, but delicious, technique today.