Quote:
Originally Posted by javadog
The simplest version uses limes, salt and pepper. Most Mexicans will use flank steak and Mexican limes, which are somewhat like a key lime. Zest the limes and put the lime zest on the meat. Squeeze the limes' juice over the steak and let it rest for 10 minutes, or so. Salt and pepper the hell out of it on both sides and grill it over hardwood charcoal. Rest the meat, then slice it across the grain, or chop it up with a cleaver. Serve it on hot corn tortillas with a little minced onion and cilantro. Add a squeeze of lime, too.
That's it. No rubs. No marinades. No lemon. No tequila. No cumin. No...
JR
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i am going to do this at ELK-camp this year!! keep it simple.