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Vanessa’s Nicaraguan Carne Asada With Queso Frito

Try this Nicaraguan-style carne asada! Strips of skirt steak are marinated in a tart and savory blend of Seville (or bitter) orange juice, Worcestershire sauce, and adobo seasoning, then grilled to tender perfection. Serve with queso frito, fried plantains, and rice and beans alongside for a traditional Nicaraguan feast!

Vanessa Sirias
Tasty Team
September 21, 2022
Total Time

9 hr 20 min

9 hr 20 min

Prep Time

20 minutes

20 min

Cook Time

1 hr

1 hr

Vanessa’s Nicaraguan Carne Asada With Queso Frito
Total Time

9 hr 20 min

9 hr 20 min

Prep Time

20 minutes

20 min

Cook Time

1 hr

1 hr

Vanessa’s Nicaraguan Carne Asada With Queso Frito

Ingredients

for 4 servings

Carne Asada

  • ½ cup bitter orange juice (120 mL), such as Goya Bitter Orange Marinade, or 6 tablespoons orange juice plus 2 tablespoons lemon juice
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon adobo seasoning, preferably Goya
  • ½ teaspoon freshly ground black pepper
  • 2 lb skirt steak (910 g), cut into 1-inch (2.5-cm)-wide strips
  • 2 tablespoons vegetable oil

Queso Frito

  • 10 oz frying cheese (280 g), such as El Latino Queso Freir, cut into ½-inch (1.2-cm)-thick slices
  • canola oil, for frying

Fried Plantains

  • 2 ripe plantains
  • canola oil, for frying
  • kosher salt, to taste

For Serving

  • rice and bean
  • milca soda

Nutrition Info

  • Calories 1032
  • Fat 59g
  • Carbs 47g
  • Fiber 3g
  • Sugar 22g
  • Protein 79g

Estimated values based on one serving size.

Preparation

  1. Make the carne asada: In a medium bowl, combine the orange juice, Worcestershire sauce, adobo seasoning, black pepper, and skirt steak. Stir to coat the steak well. Cover the bowl and marinate in the refrigerator for at least 8 hours, up to 24 hours
  2. Heat a grill pan over medium-high heat until smoking. Add 1 tablespoon of vegetable oil, then, working in batches to avoid overcrowding the pan, add the steak and sear on one side for 2–3 minutes, until grill marks appear. Flip and cook for another 2–4 minutes, depending on desired doneness (2 minutes for medium-rare, 3–4 minutes for medium-well). Repeat with the remaining steak, greasing the grill pan with more vegetable oil as needed. Transfer the steak to a cutting board and let rest for 5–10 minutes before serving.
  3. Make the queso frito: Fill a large skillet with ⅛ inch (3 mm) of canola oil and heat over medium heat until the temperature reaches 350˚F (180°C).
  4. Working in batches if needed to avoid overcrowding the pan, fry the cheese in the hot oil for 1–2 minutes per side, until golden brown. Transfer to a paper towel-lined plate to drain.
  5. Make the fried plantains: Trim the ends of the plantains, then peel and slice on the bias into ½-inch (1.3 cm)-thick pieces.
  6. Add more oil to the same skillet if needed to reach a depth of ⅛ inch (3 mm). Heat over medium-high heat until the temperature reaches 350˚F (180˚C)..
  7. Working in batches to avoid overcrowding the pan, add the plantains to the hot oil and fry until golden brown, 2–3 minutes per side. Transfer to a paper towel-lined plate and season with salt.
  8. Serve the carne asada, queso frito, and plantains with rice and beans and Milca sodas.
  9. Enjoy!

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