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Ingredients

• I like these tacos and they go well with the beans below.
• Carne Asada Tacos
• 1 lb. good quality tender beef - I use a good sirloin. Cut into thin strips about 1 and 1/2 long about 1/4 inch wide.
• small amount of cooking oil.
• salt and pepper
• garlic powder
• cilantro and onion chopped for garnish
• 8 flour or corn tortillas - This is allowing 2 ozs. of meat for each taco, but my kids stuff their tacos,so this is just a guideline .
• slices of lime if desired. Can hold tortillas in a cloth towel and warm up in microwave.
• This is the same way I cook steak. I don't like to add a whole lot of different spices to a good cut of steak. I want to taste the steak.
• Open Kitchen windows
• Using a paper towel, coat skillet (very light).
• Heat cast iron skillet ( 10 inch skillet is good) til the pan starts to smoke a little.
• salt, pepper and add garlic to meat.
• add about half the meat and cook til done enough for your taste, if you like it well done put a lid on skillet and lower heat til done enough.
• You can warm tortillas in a dry warm skillet. Let everyone make their own tacos and garnish with cilantro, onion, and a squeeze of lime. Fresh pico de gallo is also an option , I sent that recipe a few weeks ago. Cooking some sliced onions and bells in the skillet after the meat is done is also an option.
• I had lunch with my Sister and Brother-in-law and the restaurant served this rice and it was called white Spanish rice and it is different. I would cut back on the lime a little.
• cilantro and lime rice
• Ingredients
• 3 cups cooked brown rice (or white)
• 1 teaspoon lime zest, minced
• 1-2 tablespoons fresh lime juice
• 2-3 tablespoons cilantro, finely minced
• Directions
• Toss lime zest, lime juice, and cilantro with the cooked rice. Serve warm or cold.
• Bunuelos:
• Fry tortillas (corn is best, but flour could work)til crisp. Drain on paper towels. Then dip in orange juice and dip into a mixture of cinnamon and sugar. This is quick and not bad. I suppose you could cut the tortillas into chips and fry them.
• bacon avocado Guacamole:
• 4 ripe avocados - peeled, pitted, and mashed
• 4 slices bacon, cooked until crisp, drained and crumbled
• 1 large tomato, seeded and finely chopped
• 1 onion, finely chopped
• 1 clove garlic, minced
• salt and pepper to taste
• 1 dash hot pepper sauce to taste (optional)
• 1 jalapeno De-seeded and De-veined optional,just leave off the hot sauce and add a little mayo.
• Found this recipe online and sounds good, You can Shortcut by using a can of rotel green chilies and tomatoes. Also can use about a tsp.( or to taste) of garlic powder instead of fresh garlic:
• Borracho beans
• Serves 16 ( cut in 1/2 or a 1/4, but I like leftover beans and they will hold for a couple of days).
• 4 cups uncooked beans (preferably pinto beans)
• 4 quarts water
• 1 pound bacon or salt pork, chopped ( peppered bacon an option, so is a peppered jerky ground in a food processor, if you cant eat pork)
• 2 serrano chilies, chopped (can use jalapeno be sure to De-seed and De-vein)
• 1 cup cilantro, chopped
• 1 tomato, chopped
• 3 cloves garlic, peeled
• 1 teaspoon freshly ground pepper
• salt to taste
• 1 can beer (optional)
• In a large stockpot, combine all ingredients and boil for 2 to 3 hours, until the beans are tender.

Description

A Mexican Meal

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