It just doesn’t get any more comfort food than this! The beautiful thing about a tasty Baked Spaghetti Pie is that you can prepare all of the ingredients ahead of time, and when ready for dinner, just combine ingredients and pop it in the oven! Many countries have their own version of the Spaghetti Pie but of course, I like to think that its origins began in Italy. In fact, one source I found mentioned that this delectable dish originated in Sicily, which is just fine with me since that’s where my Papa was from! Whether it was originally from Chicago, Illinois or Civitavecchia, Italy you will love this dish for Sunday supper or a weeknight family meal!
Simply put, Carne Asada means “grilled steak.” But because we use cuts like skirt, flank or sirloin steaks, let them bathe in aromatic marinades and top the meat with spicy seasonings, Carne Asada has and will always be a southwestern favorite! It can be served as a stand-alone entrée often served with a chimichurri sauce, or made into tacos, tostados or perhaps as a hearty salad served with avocado, tomatoes and queso. Carne Asada can be purchased already prepared in a marinade or you can make the marinade at home. This recipe combines a homemade marinade with a spice rub for maximum flavor. Cooking the asada is easy. It simply requires a hot grill or grill pan and, for best results, a meat thermometer. The key to a great carne asada is too cook the meat to about a 125-130 degree internal temperature and then let it rest for at least 10 minutes, during which time the meat will continue to cook a few more degrees. If making tacos with the carne asada, here’s tip for great tortillas. For flavorful, authentic tasting tacos, heat tortillas in a dry skillet or griddle for about 45 seconds on each side or until tortilla bubbles up and develops charred spots. Stack on top of each other to keep warm and pliable. If you’re looking for a shareable family-style Sunday supper, Carne Asada brings the flavors of the Southwest to life!
Watch my how to video for Carne Asada here!