☯ ISSTH Chapter 796 ☯

Coming from San Diego, I love some good carne asada. I even used to head across the border to get Tijuana street tacos every once in a while. Unfortunately, there is no Mexican food where I live, so I have to make it myself. Does anyone have a tried and true carne asada recipe? I’ve googled some recipes before, and even tried a couple out, but nothing has turned out quite the way I like it. The best would be if somebody shared a secret family recipe or something. Or if any of you readers happen to work at a taco shop in San Diego and could steal the recipe, that would be even better!

Chapter 796. Translator: Deathblade. Translation Checker: anonpuffs. Chinese Grammar Consultant: Madam Deathblade. Proofreaders: Courtrecords and GNE. Meme Archives: joeljbright. Memes: Azusky. Master of Cuteness: Baby Deathblade. Sponsors: Ahmad Tawfiq Ahmad Fuaad, Panov Roman, Isaac Martis, Cedric Serre, Leonardo Sampaio, Tanawut Pitchayaboonwong, David Obando, Dang Quang Tran, Jose Acosta Comas, Anon, Juan Hernandez, and Nyoman Angga Adwitya Kirana

This release marks 7/7 guaranteed chapters and 9 sponsored chapters, for a total of 16 chapters this week.

33 thoughts on “☯ ISSTH Chapter 796 ☯” - NO SPOILERS

    1. Thanks for the chapter as for the best carne asada. i do this my self. i use a grill with charcoal. i marinate the steak with beer and spices such as pepper and lime then a bit of salt. and grill em then i make guacamole to go with it. you make it by dicing tomatoes, onions and avocado add a bit of salt and lime juice so it does not turn dark so fast and salt to your taste. and mix together. tastes even better if you can find corn tortillas.

      good luck Deathblade

      1. Make your own corn tortillas with masa harina made in a food processor from dried corn kernels, and it’s even better, IMO. Also, make sure you char it just a little when you sear it on the grill, to impart some of that smoky flavour; otherwise, use whatever spices you personally enjoy. My two cents as a professional cook.

  1. “The best would be if somebody sacred a secret family recipe or something.” Yea, I really hope someone sacred a secret recipe. 😛
    I think you meant “shared.” lol. Although, who knows? It could be a sacred family recipe!

    1. Wow. I actually have no idea what I meant. I don’t think it was shared. However, I can’t remember what I meant to type so I’m going to go with that. Haha

  2. You had to bring up TJ tacos didn’t you… 🙁 I moved away from there almost 2 years ago now and I still miss going to Humberto’s down on 25th at like 4 am for some carne asada fries with nacho cheese.

  3. Deathblade what do you mean by “carne asada”. From what i know “asar” is simply to roast something, it can be done with what you want and there is no definite recipe. The recipe is in the heart.
    Still i’m chilean so maybe it is some mexican food that i don’t know about.

      1. Then is just what i said there is no definite recipe, although is good to try with diferentes spices, and try puting some wine with diced garlic while grilling the meat.

    1. I’m originally from La Mesa, so for restaurants I would go to Casa de Pico a lot. For taco shops, Cotijas, and for grilled chicken, El Pollo Grill

  4. It was at this point that I realized the entire translator thing was a farce put on by taco bell for hundreds of chapters over the course of more than a year… all in order to steal my families secret recipe.

    Naw we don’t have one.

  5. Thanks!
    Pd: Use something called “Chimichurri” maybe there are some recipes on google, but if you dont find them its like a sauce made of …well there are some recipes (most of them use some parsley, oregano, garlic, vinegar, oil, red pepper and a little bit of salt)

  6. I’ve lived in Texas for 20 years, am a chef, and have a second generation Hispanic brother in law for 17 years. Ill give acouple secrets for making any good piece of food from another country, and more importantly some family secrets to making Beef the Spanish way!

    For starters, if you’re making any dish the traditional way it is paramount that you recognize how the dish evolved. Carne Asada and Fajitas evolved as a way to provide an extremely cheap meal (as they both use some of the lowest middle-grade cuts of meat on the Cow) while refusing the settle for anything other than excellent flavour. Knowing this prepare to compensate for the use of lower quality meat.

    What you’ll need:

    ***A Grill: ABSOLUTELY ESSENTIAL. Without the char on the Protein it lacks essential flavour profile.

    ***Marinade:
    Limes (and a microwave for the limes)
    Cumin Powder
    Garlic Powder
    Chili powder
    Brown Sugar (a family secret)
    Soy Sauce (a family secret)
    Olive Oil/or Avocado Oil
    Salt
    Pepper
    Chicken or Beef Stock

    ***Protein:
    Flank Steak,
    Strip Steak,
    Or
    Chicken

    ***Spanish Rice:
    Yellow Onion
    Minced Garlic
    Tomato Sauce
    Rice
    Olive Oil
    Salt

    ***Beans:
    Black beans
    Olive Oil
    Salt
    Pepper
    Sour Cream
    Cilantro

    ******MARINADE*******
    (I don’t use measurements so this will be more difficult to explain)
    4-5Tbs (Tablespoon) Chili
    3-4Tbs Cumin
    2-3Tbs Garlic
    3Tbs Pepper
    1-3Tbs Salt
    5 limes (heated in the microwave for 30 seconds till warm to the touch, cut in half, and then squeezed into marinade as well (the heat helps extract all of the lime juice)
    1ts Brown Sugar (teaspoon not table)(Used as a browning agent, provides a physical appeal to the meat)
    A generous (but not excessive) amount of Soy Sauce (Acts as a tenderizer because soy sauce has enzymes therein that break down Protein strands, which is ABSOLUTELY necessary because the cuts of beef are extremely tough and chewy (low quality beef here), and almost impossible to chew easily without a tenderizer)
    1/2-1 Cup of Olive or Avocado Oil
    Beef or chicken Stock depending on the Protein used (only used to thin out the solution while not diluting the flavour)

    Add all ingredients into a resealable bag or an airtight container, whisk well and add Protein. (Make sure there is at least some marinade on every part of each piece of Protein {even if it’s a thin layer}) Let sit in fridge for 5-7 hours. If you let sit past 8ish hours the Protein will start to turn grey (if beef), and will become more chewy and difficult to eat.

    *******Grilling/Protein********
    Heat Grill to the highest temperature possible. (600°F is pushing towards the end of Searing range, and also where you want to start this grilling adventure.) Place meat on grill and quickly close the top to hold in heat (we want to get it hot enough to use the dash of brown sugar to brown the meat even further {if you can taste sweetness in the meat later you added WAY too much brown sugar}) wait up until 2:30 minutes and turn meat 45 degrees. Wait again, flip, and repeat. You want this cut of meat less rare as the more medium it is the more tender it will be. BUT (Pro tip) if you allow the meat to cool beyond medium it will turn into a tough chew due to the extremely low fat content (once again low quality meat). Cover in tinfoil to hold in heat and serve.

    ******Black Bean Soup*******
    (If you don’t know how to make this message me)
    ******Spanish Rice********
    Sauté rice in pan until medium brown in olive oil, add 1-3 Tbs (tablespoons) of salt after adding the correct amount of chicken stock. Add tomato sauce (google correct proportions) Let sit for 25-30 minutes while steaming. Fluff with fork and serve.
    ******Vegetables*******
    Heat pan to medium/medium-high temperature. Add olive oil, sliced (not diced) Onions, sliced and de-seeded Bell Peppers, Minced garlic, and let Sauté.
    (Pro tip: you can also season with a dash of cumin and chili powder and cook on the grill if you’re daring enough)

    ******Serving (and cutting) the Protein******
    If you’re making fajitas take a sizable portion of the meat (that you would expect to be used in the first serving) and cut AGAINST THE GRAIN. If you forget this step, then all of your previous tenderizong work will be for nothing!! If you’re serving Carne Asada you should remind those eating to cut against the grain for best results (and also that if they want their steak prepared on either extreme of the temerature scale {Rare or Well Done} than they will be detracting from the authenticity of the meal)
    I hope everything works out! Enjoy! And I have another recipe for the Carne Asada that has a much more mild South American feel (as it is a South American version of Carne Asada) if this one doesn’t work out! Give me a hollar if you need anything or have a question.

    1. Never gonna try this, but just thought I’d say; you’re awesome. Love when people actually go as in depth as they can to help others over the Internet. You deserve the applause of the day. *Slow clap, increasing tempo* *Cue the confetti*

  7. ok so I actually opened a wordpress account only to reply to your post cause Im really garteful for the grat work you are doing translating this novel. I am no chef but I am mexican ad my seasoning is pretty good if you try the recipe I hope you will like it:

    For 4 people(adults):
    2 lbs regular steak or flank steak(if you prefer), marinate with 2 tbsp of worcestershire sauce, 2 tbsp of mustard(regular), lime juice from half a lime, garlic salt and pepper to your taste, you can leave it to marinate for a couple of hours or just grill it right away, chop the steak until you are satisfied with the size and eat it with some corn tortilla, it will taste better with some pico de gallo which is basically chopped onion, tomato, cilantro and some jalapeños with some lime juice and you are good to go

  8. Kenji from The Food Lab never steers me wrong. Have you tried this one?
    http://www.seriouseats.com/recipes/2015/09/carne-asada-food-lab-recipe-kenji.html

    Here’s the explanation:
    http://www.seriouseats.com/2015/09/food-lab-carne-asada-best.html

    If you’re feeling ambitious, you can make tortillas. Flour tortillas would be easier to make (because of the ingredients):
    http://www.seriouseats.com/recipes/2015/05/soft-chewy-flour-tortillas-recipe.html
    http://www.seriouseats.com/recipes/2016/04/nixtamalized-corn-tortilla-masa-recipe.html

  9. Ok, this is the Argentinian recipe for carne asada, we call it just “asado”. You can do anything this way and will be tasty. There is two secrets to an awsome asado, first the meat, it has to be the meat of a young cow / pig, it has to be deep read and full of blood (some time un-frozen meat lost the blood and the flavor is plain). The second secret is slow cooking. When yo make the asado, if you use too much hot coal the meet will be dry and hard as a stone if the cut is thin, or burn the exterior and the interior raw if the cut is thick. To know how much hot coals you need there is a simple method: put your hand just above the grill (DONT TOUCH IT!) and count until you can’t handle the hot (don’t wait too much either, we know you are brave), 1 second is too hot, 10 it’s too cold. 4 to 5 seconds are just fine for a thin cut of meat, and 7 or 8 for the thick ones. You can also cook your vegetables (onions, potatos, sweet peppers, and eggplant) if you coat them with the hot coals and ashes. The rind will be burn, but the interior wil be very tasty. Don’t forget to salt the meat before you put it in the grill!

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