| 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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