Have a couple flank steaks ready for carne asada.
(http://i123.photobucket.com/albums/o290/stlthy1/carne.jpg)
Marinating in my marinade. Going to get 3 pucks of mesquite then onto hot cast iron on the grill ;D
(http://i123.photobucket.com/albums/o290/stlthy1/carne3.jpg)
My marinade recipe.
½ cup onion finely chopped
3 cloves garlic, chopped
3 tablespoons lime juice, fresh preferred
2 tablespoons ground chile de arbol, or substitute New Mexican red chile powder or more to taste
1/4 teaspoon ground cumin or more to taste
2 tablespoons tequila
1 teaspoon mexican oregano
1/2 teaspoon kosher salt (opt)
2 tablespoons OJ (opt)
2 tablespoon cider vinegar
Mix all together and pour over meat. Place in plastic container in fridge for 4 to 8 hrs. This can be doubled for more meat.
nepas
Dang Nepas, now I got a hankering for some fajitas! ;D
C
Quote from: westexasmoker on November 12, 2008, 07:45:34 AM
Dang Nepas, now I got a hankering for some fajitas! ;D
C
Its my fault my blood sugar is so high :o
Going to slap em on cast iron on the weber @ 500* after smoke. 3 mins a side. Flour tortillas, green, red bell pepers, onions and of course frijoles y arroz refritos ;D
nepas
Did the 3 pucks of mesquite then on the grill.
(http://i123.photobucket.com/albums/o290/stlthy1/carne20.jpg)
Made carne/cheese quesadillas with dirty rice ;D
(http://i123.photobucket.com/albums/o290/stlthy1/carneques.jpg)
nepas
takes a bite..... yummmmyyyyyy
Nepas, your posts are fast becoming must read material here. Can't wait to try this one out!
I think Nepa needs to move back to Cali. :D
And all I got is 7 lbs of original flavor hi-mountain and 1 lbs 7.49 oz of inferno that I added 2 naga peppers to. Gonna see who is a pepper head and who is not. :o :o :o The interesting part was when weighing out the meat to see how much cure I needed, I cycled through the lbs, oz. and grams and was amused at what the reading of 1 lbs 7.49 oz. read in grams.
Naga peppers are from India
nepas
I guess the dried version is not quite as hot as the fresh. The jerky has a nasty burn but a few bites aren't going to put you in the hospital.
Looks great NePa. I love using flank or skirt steak but I have the hardest time finding it in my area.
I got a recipe from Alton Brown for making fajitas with flank steak. After marinating the steaks you get a pile of hardwood chunks nice and hot in a kettle grill. Then you take a blow dryer and blow of the loose dust of the coals. then you lay the flank steak directly on the hardwood coals for 60 seconds on each side. I thought it sounded crazy but boy were they good.
Meat had a nice crust on the outside but still nice and red in the middle.
Quote from: begolf25 on November 13, 2008, 04:38:12 PM
Looks great NePa. I love using flank or skirt steak but I have the hardest time finding it in my area.
I got a recipe from Alton Brown for making fajitas with flank steak. After marinating the steaks you get a pile of hardwood chunks nice and hot in a kettle grill. Then you take a blow dryer and blow of the loose dust of the coals. then you lay the flank steak directly on the hardwood coals for 60 seconds on each side. I thought it sounded crazy but boy were they good.
Meat had a nice crust on the outside but still nice and red in the middle.
Bryan
I seen that show. Sure did look good.
nepas