Followed a Rick Martinez marinade (garlic, onions, lime juice, orange juice, oregano, olive oil, s&p) and vacuum sealed to marinate overnight. Then cooked at 131 for 8 hours and finished on the grill
Next time I would finish on cast iron for a better crust. The meat was too tender to sear properly on the grill. But flavor wise I would do this again
by BandicootNo3970
8 Comments
Glad you enjoyed it but trying that’s a weird one to sous vide.
I’m gonna try that marinade for sure. I think you’ll get pooped on in here cuz the meat for carne asada is already tender enough to sear and eat without SV’ing at all. But I like to do it anyway especially for feeding my kids. Super duper tender, easy to bite through, even at a higher internal temp than you’d want on the grill.
What cut did you use?
Interesting, my favorite thing to sous vide is lengua for tacos.
I did the carnitas from serious eats and it was good except when I would crisp it up it would dry out. Serious eats suggest broil in the oven on cooking sheet. So I think next time I’ll use the liquid from the bag and separate the fat somehow and then toss the meat in that prior to crisping it up.
Let’s assume you don’t have a slow cooker, could you in theory sous vide some taco meat, shred it, add sauce, and then put it back in the sous vide?
I find it funny when people come into a sous vide sub and moan that sous vide isn’t the best way to cook a certain thing.
Where’s your sense of experimentation? Give it a go. Maybe it’s amazing – don’t know until you try.
And sometimes the sous vide is just easier. When you want to eat it’s normally a quick sear and done, so your evening after work isn’t spent cooking.
Is it always the most effective method? No. But that doesn’t mean it’s not a valid way to try something.
I made sous vide chuck into fajitas and quite a few people roasted me in this sub saying it’s not worth doing in the sous vide.
Don’t listen – these carne asada look mega to me!
You can sear a flank at 48 hours…. https://stefangourmet.com/2017/01/29/flank-steak-sous-vide-temperature-experiment/