On Jan 7, 10:34*am, Rolly > wrote:
> > To me, carne asada is usually tough and dry and too chewy after being
> > overcooked on a grill in a taqueria, aka "Mexican restaurant", so I
> > don't order it.
>
> Carne asada doesn't have to be tough and dry, but it usually is
> because it is usually a tough cut of meat that has been seriously over
> cooked. I hate it.
>
> My friends here in México often have carne asada for special
> occasions. I always ask the guy doing the grilling to take my piece
> off before he thinks it is done -- not over cooking helps a little.

And the Carne Asads I've had was flank steak, which can be very tender
if cooked to medium, and sliced in 1/2 inch wide slices across that
stringy grain. We marinate ours in french dressing and shake finely
ground coffee grounds over it(very finely ground, like powder), then
do it on the BBQ. Delicious and tender. Also, Skirt Steak is great,
cut again across the grain.