Summary: Cara de Diablo Cuete is a popular dish in Mexican cuisine, consisting of marinated and tenderized flank steak. The name “cara de diablo” means “devil’s face,” and is likely derived from the spicy flavor profile of the dish.
1. History and Origins
Cara de Diablo Cuete is believed to have originated in the Northern region of Mexico, but its exact origins are unclear. Some believe it was created by local ranchers who needed a flavorful way to preserve and utilize tougher cuts of meat. Others think it may have been inspired by French or Spanish cooking techniques brought over during colonial times.
Regardless of its origins, Cara de Diablo Cuete has become a beloved dish throughout Mexico and is now enjoyed in many Mexican restaurants around the world.
2. Preparation and Ingredients
To make cara de diablo cuete, the flank steak is first marinated in a mixture of garlic, lime juice, vinegar, and spices such as cumin, chili powder, and oregano. The meat is then tenderized by pounding it with a meat mallet or scoring it with a knife to create tiny cuts. This helps to break down the muscle fibers and make the meat tender.
The marinated and tenderized flank steak is then grilled or broiled until it is cooked to the desired doneness. It is typically served sliced thinly and accompanied by sides such as rice, beans, and tortillas.
3. Flavor Profile and Spiciness
Cara de Diablo Cuete gets its name from its spicy flavor profile. The marinade includes several types of hot peppers, such as chipotle peppers and jalapeños, which give the dish its signature heat. Other spices such as cumin and oregano add depth and complexity to the flavor.
While the spiciness can vary depending on the recipe, it is generally a fairly spicy dish that is not recommended for those who are sensitive to heat.
Conclusion:
Cara de Diablo Cuete is a flavorful and spicy dish that has become a popular part of Mexican cuisine. Its origins are unclear, but it is believed to have originated in the Northern region of Mexico. The dish is made by marinating and tenderizing flank steak, grilling or broiling it, and serving it sliced thinly with sides such as rice and beans. With its spicy flavor profile and tender texture, cara de diablo cuete is a dish that is sure to satisfy those who enjoy bold and flavorful foods.
