CARNE ASADA
Katie Amezcua
ingredients
- 2 LBS FLANK STEAK
- 12 FLOUR TORTILLAS
- 1/2 CUP TEQUILA
- 1/4 CUP LIME JUICE
- 1/4 CUP LEMON JUICE
- 1/4 CUP ORANGE JUICE
- 4 CLOVES GARLIC CRUSHED
- 1 MEDIUM ONION CHOPPED
- 1 TSP BLACK PEPPER
- 1 CUP SALSA
- 1 CUP GUACAMOLE
- 1 TSP TABASCO
directions
- 1
MIX JUICES, GARLIC, ONION, TEQUILA, TABASCO, AND PEPPER IN BOWL. ADD MEAT ADN MARINATE BOTH SIDES. COVER AND REFRIGERATE TURNING MEAT OCCASIONALLY. LET SIT FOR 4 HOURS OR MORE. PREHEAT GRILL. PLACE A FEW DROPS OF WATER ON EACH TORTILLA, STACH AND WRAP IN ALUMINUM FOIL. PLACE ON GRILL. REMOVE MEAT FROM MARINADE, RESERVING MARINADE.
- 2
PLACE ON GRILL. TURN STEAK AND TORTILLAS ONCE DURING COOKING. BRUSH STEAK WITH REMAINING MARINADE. COOK TO YOUR LIKING (12-15 MINS FOR MED-RARE)CUT INTO THIN SLICES. PLACE A FEW SLICES OF STEAK ON EACH TORTILLA WITH SALSA AND GUACAMOLE AND SERVE.
Source: Katie Amezcua
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