Step 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

Step 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.

Step 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).

Step 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.

Step 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.

Step 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)..

Step 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.

Step 8

Serve the carne asada, queso frito, and plantains with rice and beans and Milca sodas.

Step 9

Enjoy!