Carne Asada Classico
Source of Recipe
Internet
List of Ingredients
6 medium-sized lemons
2 tablespoons red bell peppers, minced
3 cloves garlic, minced
1 can (7 ounces) pickled jalapeno chiles
1 bottle (10 ounces) teriyaki sauce
1 tablespoon sugar
2 teaspoons salt
3 pounds flank or skirt steak
12 fresh flour tortillas, warmed
2 to 3 ripe avocados peeled and diced just before serving
Pico de Gallo (recipe follows) Recipe
In a glass bowl, combine the juice of 5 of the lemons with the pepper, garlic, jalapenos, teriyaki sauce, sugar and salt. Mix until the sugar and salt are dissolved. Place the meat in a large sealable plastic bag and pour the marinate into the bag with the meat. Slice the remaining lemon into thin rounds and place them in the bag. Seal the bag and work the marinade through the meat with your hands. Refrigerate for at least 2 to 3 hours and up to 24 hours, occasionally working the marinade around from the outside of the bag with your hands.
Grill the meat over a medium fire for 6 to 8 minutes on each side.
Remove from the grill and slice into long thin strips abut 1/2-inch thick. Wrap the meat in the tortillas, garnish with avocado and Pico de Gallo.
Pico de Gallo
4 to 6 tomatoes, chopped
2 to 3 jalapeno chiles, seeded and chopped
2 Serrano chiles, seeded and chopped
1 large yellow onion, chopped
4 green onions, finely chopped
2 tablespoons fresh cilantro, chopped
Juice of 2 limes
Salt to taste
Gently combine first 6 ingredients. Add the lime juice and salt, mix well and refrigerate, stirring occasionally. Refrigerate for a least 1 hour.
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