Carne asdada is a very typical taco filling to be found in any nook and
cranny throughout Mexico. It is one of the favorites for an informal get
together, party dance or the like. The meat itself is a small part of the
'meal'. You need to grill the beef then chop it up into small pinching sized
bits that you will use to fill a heated corn tortilla, upon which the eater
will add guacamole, chile verde or colorado or borracha or de arbol, along
with cilantro (coriander) sliced pickled jalapenos, radishes on the side,
etc. It is a traditional 'good-feeling' lets eat and celebrate life basic
ingredient in Mexican lore.

Wayne in Chula Vista

"joan" > wrote in message
om...
> I am lucky enough to live where the supermarkets thinly cut briskets
> of beef and label it "Carne Asada". I have looked over recipes and
> while they explain that it can be barbequed or grilled- they never
> mention if it's the individual slices or the whole peice of sliced
> meat. I can't imagine trying to keep together all those peices while
> turning on a grill. I can see 'finishing' the job the store did and
> cutting off each slice that's still attached to the bottom of the
> brisket and cooking them individually.
> Is there a trick?
> I would also appreciate any spicy recipes for Carne Asada - most of
> the ones I have come across are on the bland side as far as
> maridadesgo etc.
> Thanks!!
> Joan