Bob Ginther Recipe Reviews (Pg. 1) - (13984764)

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Bob Ginther




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Taqueria Style Tacos - Carne Asada

Reviewed: Dec. 30, 2012
Second time was the charm. I had some white pepper this time and we keep the reduced sodium soy sauce around. I ran the marinade through the Vita Mix before added the doubled recipe to six pounds of flap meat. It soaked for around five hours, last hour or more out of the fridge. Cut the salt if you use regular soy sauce. I will probably cut out half of the salt next time. It was right at the edge, anymore salt would have been too much. Be prepared for smoke off the grill with the oil on the meat. We have made the skirt steak/ flap meat tacos many times but this batch was the tenderest and least dry batch ever. I used more Jalapenos in the sauce but gutted them to reduce heat. More flavor less heat. We made additional salsa which was the final touch to finish them off. Puya chilies prepared the same way the New Mexico Chilies are prepared, then added to cooked Tomatillos and roasted garlic or raw your choice. The Vita mix grinds it up nicely, and cilantro is a nice choice, but you already have cilantro, onion, and lime mix. Chili Arbol if you want a little heat. This sauce really made the flavor great. The sauce will be dark red to orange if you have used enough chilies. Be sure to thoroughly cook Tomatillos before grinding the sauce. You may prefer the Puya Tomatillos sauce. My neighbor from Mexico introduced me to this sauce. They would use the stone bowl and pestel to grind the chilies. Vita Mix is easier but it makes the sauce less chunky.
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