- Servings : 4
- Prep Time : 6:000 h
- Cook Time : 20m
- Ready In : 6:20 h
I knew I wasn’t going to be able to stay in San Diego forever (FU, U.S. Navy), so I had to learn to make….-Nocturnus
- juice of one lime
- 1/2 cup oil (olive or peanut is what I prefer)
- 4 cloves garlic, minced
- a good fist full of cilantro, chopped
- kosher salt
- a few chiles, to your desired heat (i use a few serranos)
- 1 tsp chili powder
- 1 tsp cumin
Mix all ingredients in a good pyrex container. Make sure to kind of muddle the garlic and cilantro, to bring out the good flavor there. Drop your meat in and forget about it for about 6 hours. Go to Trader Joe's or something and get good tortillas. I like the slightly thicker, fluffy flour ones; get corn if you wish.
o home and have a beer. Preheat your grill, or grill pan if you don't have a BBQ for about 15 minutes on as high a heat as you have. I mean, you want the siding on your house to be getting soft from the grill heat.
Take the meat out of the container and let excess oil drain off, you don't want to napalm yourself. Cook for 2 minutes each side. Remove and let rest. Slice against the grain into strips, or chop for burritos.
Sides or toppings:
-guacamole, if you like that sort of thing
-If you want cheese, I’d recommend feta, as it’s more toward the traditional mexican fare than crappy processed cheddar. And it’s infinitely better.