| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 10 | lb | Meat (use cheap cuts of meat (beef/pork) or chicken) |
| 1 | c | Lemon juice |
| 1 | c | Vinegar |
| 1 | c | Oil |
| 2 | tb | Chile powder |
| 1 | tb | Oregano |
| 2 | tb | Chopped garlic (or to taste I add more) |
| Salt & pepper to taste (I don't use the salt) |
INSTRUCTIONS
The longer you leave the meat in the marinade the more tender the meat will be - this is great with cheaper/toughter cuts of meat - this can be done several days before cooking I prefer to slice the meat (put in freezer till solid enough to cut) then slice thin slices and put in marinade, mixing thoroughly and refrigerate - turning occassionally to keep the marinade well mixed in Grill over BBQ - this goes quickly, so you'll be putting meat on & taking some off - put cooked meat in covered roaster to keep warm - serve w/flour tortillas and all the fixings (guacamole, shredded cheese, lettuce, salsa, peppers, tomatoes, onions, refried beans, black beans, etc) - enjoy note: if you prefer to keep the meat whole & slice later, you can marinade it a lot longer to make sure its all absorbed throughout the meat - baste w/the marinade as it cooks Posted to CHILE-HEADS DIGEST V4 #055 by "Rund, Sharen" <sharen.rund@lmco.com> on Aug 01, 1997
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