Anyway... tonight we had Carne Asada Tacos!
After marinating the thinly cut beef (recipe at the end), drain it in a colander:
Add to a hot frying pan, using either coconut oil or butter as your grease:
|I used butter (some liquid from the meat does seep out, so you will have to drain every once in awhile.)|
Take it out and let it rest for a bit:
Add your favorite toppings (Greek Yogurt works well as a sour cream, FYI):
Fold and eat:
|Tom's taco (this photo taken with my new camera!)|
1.5 lbs of thinly sliced beef
1 tsp cumin
1 tsp oregano
A couple dashes tabasco sauce
1 medium jalepeno, chopped
3 cloves minced garlic
12-16 ounces of beef stock
Place the meat, the spices, and the stock into a gallon sized Ziplock bag.
Flip the bag several times in order to mix well.
Lay flat in the fridge (the longer the better!) Making sure to flip the bag every once in a while (I marinate about 48 hours (just because I start it on Mondays, and then it is ready whenever I want it), I usually flip it every 12 hours.
Cook for 2-3 minutes, on medium-high heat, in a pan of coconut oil or butter.
This can also be served on top of basmati rice, sauteed peppers, or steamed vegetables.