| Have you ever visited a Mexican restaurant or a Taco | | | | Add the following spices: |
| Stand in your travels or in your local area? One thing | | | | - 1 tsp of chili powder |
| that always stands out for me at these places, apart | | | | - 1 tsp of dried oregano |
| from the tremendous aroma, is the carne asada menu | | | | - 1 tsp of garlic powder |
| items. Typically what I see at a restaurant will be a | | | | - 1 tsp of salt |
| burrito or chimichanga dish that uses this Mexican | | | | - 1 tsp of pepper |
| steak. More commonly, what I find at Taco Stands are | | | | Mix these ingredients up. Use your favorite marinade |
| the smaller hand-sized tacos. The following basic | | | | method and let it marinade at least an hour. I prefer |
| recipe shows you the ingredients that make for a | | | | keeping the meat in a bag, in the refrigerator, overnight. |
| great carne asada. Read on to see some other tips | | | | Another tip that pulls from the more authentic methods |
| that can improve on this already delicious dish. | | | | for creating this dish involves the use of additional |
| First off, pick up two to three pounds of skirt or flank | | | | citrus juices. Although most of us are more familiar |
| steak. This steak is thin enough for a quick sear. | | | | with seeing limes or lemons complementing our |
| Build a base from the following ingredients: | | | | favorite Mexican delicacies, I have learned that |
| - 1/2 cup of cooking oil | | | | oranges are actually used a lot more during the carne |
| - 1/2 cup of soy sauce | | | | asada preparation and grilling process. Try |
| - 1/3 cup of white vinegar | | | | supplementing the lime juice with a half a cup of lemon |
| - 1/4 cup of fresh lime juice | | | | juice and three quarters of a cup of orange juice. |
| - 3 tablespoons of minced garlic | | | | |