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Oven Roasted: Poblano Carne Asada Recipe

April 29, 2016 by Robin 1 Comment

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Have you ever tried translating some of the things that you order off of a menu from a Mexican restaurant? Some of the translations are interesting! Flauta which translates to flute, or menudo which can be translated to small and my favorite, empanada, which figuratively means cover-up. Other items like, carne asada, which means roasted beef, aren’t quite as interesting, but it’s always nice to know what you are ordering. 

If you were to translate the title of this post, Oven Roasted: Poblano Carne Asada Recipe, it would say “Oven Roasted: Small Town Beef Roasted Recipe. I kinda like the translation, some of the best foods come out of small towns. 

Poblano Carne Asada RecipeCarne Asada, is one of our families favorite dishes. However, there’s one thing I don’t like, it’s usually on the tougher side when you order it. To get around eating tough carne asada, we make it at home. We have a few different carne asada recipes that we use, but this one is the favorite. It has amazing flavor, it’s super tender, and our oldest son, who’s currently attending le Cordon Bleu in San Francisco got an A+ for this recipe. 

Ingredients Needed:

3 pounds flank, skirt, flap or chuck steak
salt and pepper
2 cups Poblano salsa
2 tablespoons canola oil
2 cups water

Reduce Fluster with the Right Tools:

Cast Iron Skillet
Measuring Cups and Spoons
Tongs
Roasting Pan
Liquid Measuring Cup

Poblano Carne Asada Recipe (Step by Step)

Poblano Carne Asada

Step 1: Liberally salt and pepper both side of the steak.

Poblano Carne Asada

Step 2: Place oil in skillet, cast iron is the best for searing. Heat pan on medium-high. Sear both sides of the steak until a caramelized crust forms. 

Poblano Carne Asada (step 4)

Step 3: Place seared steaks in a roasting pan and top them with the Poblano salsa.

Poblano Carne Asada (step 3)

Step 4: Deglaze the skillet by adding 2 cups of water to the oil and remaining residue. Bring the liquid to a boil over high heat while you stir and scrape. Continue stirring until the brown bits are dissolved. 

Poblano Carne Asada (step 5)

Step 5: Pour the deglazing sauce into the bottom of the roasting pan, being sure not to disturb the Poblano salsa. Cover with tin foil and bake at 300°F for 2 hours.

5.0 from 1 reviews
Oven Roasted: Poblano Carne Asada
 
Save Print
Prep time
15 mins
Cook time
2 hours 15 mins
Total time
2 hours 30 mins
 
Author: Robin @ Fluster Buster
Recipe type: Main Dish
Cuisine: Mexican
Yields: 6 servings
Ingredients
  • 3 pounds flank, skirt, flap or chuck steak
  • salt and pepper
  • 2 cups Poblano salsa
  • 2 tablespoons canola oil
  • 2 cups water
Instructions
  1. Liberally salt and pepper both side of the steak.
  2. Place oil in skillet, cast iron is the best for searing. Heat pan on medium-high. Sear both sides of the steak until a caramelized crust forms.
  3. Place seared steaks in a roasting pan and top them with the Poblano salsa.
  4. Deglaze the skillet by adding 2 cups of water to the oil and remaining residue. Bring the liquid to a boil over high heat while you stir and scrape. Continue stirring until the brown bits are dissolved.
  5. Pour the deglazing sauce into the bottom of the roasting pan, being sure not to disturb the Poblano salsa. Cover with tin foil and bake at 300°F for 2 hours.
3.5.3208

Poblano Carne Asada

More Like This:

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  • Fiesta Nacho Potato Casserole
  • Quick & Easy Enchilada Sauce
  • Slow Cooker Carnitas

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Disclosure: Some of the links in this post are affiliate links. If you click on the link and purchase the item, I will receive a commission. I only recommend products or services that I personally believe will add value to my readers. All opinions stated are strictly my own. Red our full disclosure policy for more information. 

Filed Under: Food Tagged With: beef, entrée, Mexican, recipe

Comments

  1. Miz Helen says

    June 24, 2016 at 7:04 pm

    I love the flavor combination for your Carne Asada, it looks delicious! Have a great weekend and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

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