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08-21-2010, 07:06 PM | #2 |
Take a Chill Pill
Join Date: Nov 2006
Location: South Carolina
Casino cash: $7849900
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Skirt Steak
Cube Cook first, then cut Lettuce, Tomatoes, Salsa, Cheese (try to get a white mexican cheese for authenticity) I just buy mine pre-marinated and cook it |
Posts: 44,565
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08-21-2010, 07:08 PM | #3 |
The Maintenance Guy
Join Date: Sep 2005
Location: Renovated Bugeater Estate
Casino cash: $4032680
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1. Flatiron
2. Cut it into strips 3. Cut, then cook 4. The same goddamn shit you put on normal tacos or burritos 5. No |
Posts: 70,535
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08-21-2010, 07:09 PM | #4 |
Eat/Sleep/Procrastinate/Repeat
Join Date: Jan 2005
Location: Dystopia
Casino cash: $10017397
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Put whatever you want on the tacos. I opt only for onion and cilantro.
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Posts: 33,369
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08-21-2010, 07:47 PM | #5 |
Banned
Join Date: May 2010
Location: Top City
Casino cash: $10004900
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cheap steak, cut into thin strips before you cook it. Cook with sliced onions, chopped bell peppers, salt and pepper. Add chopped jalepenos if you are like me and like it spicy.
If you are going to roll it into a burrito, I like some refried beans or mexi-rice rolled into it with some sour cream, but that's just me. |
Posts: 1,543
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08-21-2010, 07:47 PM | #6 |
Banned
Join Date: May 2010
Location: Top City
Casino cash: $10004900
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cheap steak, cut into thin strips before you cook it. Cook with sliced onions, chopped bell peppers, salt and pepper. Add chopped jalepenos if you are like me and like it spicy.
If you are going to roll it into a burrito, I like some refried beans or mexi-rice rolled into it with some sour cream, but that's just me. |
Posts: 1,543
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08-21-2010, 08:07 PM | #7 |
Take a Chill Pill
Join Date: Nov 2006
Location: South Carolina
Casino cash: $7849900
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You guys really cut it before you cook it?
Why? |
Posts: 44,565
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08-21-2010, 08:08 PM | #8 |
Psycho Bag Of Squanch
Join Date: Sep 2001
Casino cash: $9594244
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Homemade Carne Asada
3 pounds flank steak 1/3 cup white vinegar 1/2 cup soy sauce 4 cloves garlic, minced 2 limes, juiced 1/2 cup olive oil 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon ground white pepper 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon paprika 1 white onion, chopped 1/2 cup chopped fresh cilantro 1 lime, juiced 2 large tomatoes, chopped 2 jalapeno peppers, chopped 1 white onion, quartered 4 cloves garlic, peeled 4 dried New Mexico chile pods 1 pinch salt and pepper to taste 1 (32 ounce) package corn tortillas 2 cups grated cotija cheese (optional) limes, cut into wedges Directions Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours (go with 8 hours if possible). In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos. Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C). Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth. Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve. Last edited by vailpass; 08-21-2010 at 08:13 PM.. |
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08-21-2010, 08:15 PM | #9 |
The Maintenance Guy
Join Date: Sep 2005
Location: Renovated Bugeater Estate
Casino cash: $4032680
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Posts: 70,535
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08-21-2010, 09:22 PM | #10 |
Supporter
Join Date: Oct 2000
Location: In a shotgun shack
Casino cash: $9955202
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Posts: 14,932
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08-21-2010, 09:23 PM | #11 |
Take a Chill Pill
Join Date: Nov 2006
Location: South Carolina
Casino cash: $7849900
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Posts: 44,565
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08-21-2010, 09:24 PM | #12 | |
PermaBanned
Join Date: Apr 2006
Location: Jouissance
Casino cash: $10011570
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Quote:
Rest for 5 minutes. Cut at an angle. |
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08-21-2010, 09:25 PM | #13 |
Supporter
Join Date: Oct 2000
Location: In a shotgun shack
Casino cash: $9955202
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Incidentally, my favorite cut for this is flank steak, followed by skirt.
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08-21-2010, 09:31 PM | #14 |
Banned
Join Date: Nov 2008
Casino cash: $10004900
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i would pound the steak with a mallet to soften it.
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Posts: 4,700
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08-21-2010, 09:34 PM | #15 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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