Carne Asada Tacos

Great way to feed a lot of people and not have a big mess to clean up, since you can cook and slice on the grill.

In a bowl mix,

1/4 cup white vinegar
1/3 cup soy sauce
1/3 cup of olive oil
1/3 cup of chicken broth
4 scoops of minced/chopped garlic
4 full squeezes of lime or 2 juiced limes
1 teaspoon salt (3 rounds)
1 teaspoon ground black pepper (3 rounds)
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin

Pour over 1.5 lbs of skirt steak. Turn steak over.  Let sit for one hour in refrigerator turn over, let sit another hour (at least).  It can sit all day.  

I threw it on the grill, medium heat, 5 minutes each side (we like it medium rare).  Cook it longer if you like it medium or well done.

You can slice and serve or you can dice for tacos.  This was so tender and delicious.  We ended up eating it like a new york strip rather than meet for Tacos.

I was pretty shocked since it was my first time and this is on of  my "fav" dishes at my local Mexican restaurants.  I have even had this in Chicago (Uncle Julios) numerous times and in LA (family bbq), and I think mine measured up pretty well.  I will definitely marinate it longer next time, but was quite impressed with my last minute marinade efforts on Cinco De Mayo.

Of course, serve with all natural corn tortillas, la miagra (no preservatives)

Adapted from:
http://allrecipes.com/recipe/taqueria-style-tacos---carne-asada/

Note, I tried this marinade a month later with a pork tenderloin...yum as well!

Black beans and shrimp

Made without any added oil, butter, or fat, and still yummy.

Chicken broth (enough to generously cover the bottom of the pan), garlic (teaspoon of chopped, minced), onion chopped (1 medium sized), peppers chopped (1 medium sized), chili powder (teaspoon), salt (kosher, ground (teaspoon) - saute, 5 minutes

Blackbean (1 can), diced tomatoes (2 tomatoes or 1 can - I used a can of organic diced tomatoes), corn (1 can or bag), chicken broth (3 cups) - add, bring to a boil, then simmer on low for 20 minutes

Shrimp (and Talapia) 1.0-1.5 lbs, cook for 5 more minutes until shrimp is pink

Rice, 1 cup minute rice, once complete (or leave the rice out for more of a soup)

Adapted from:
http://www.tasteofhome.com/recipes/shrimp-and-black-bean-soup