Carne Asada
I love Mexican food. I grew up eating carne asada burritos at my local taco stand in San Diego.
This is a lighter take on traditional carne asada you might be used to. It’s a bit spicy and fresher than a heavy marinade. Great for tacos or with a simple salsa for dinner. Can be made with chicken too.
Impress your friends with this spicy take on a southwestern favorite!
Ingredients
- 1 lb flap meat sliced thin
- 3 Tbsp Sauce Goddess Latin Heat spice rub
- 1 ea lime juice
- 2 Tbsp vegetable oil
- 1/2 bunch cilantro, chopped small
Instructions
- Lay the flap meat in a pan.
- Sprinkle on Latin Heat and rub into to each slice.
- Drizzle with oil and lime juice.
- Place all in a zip top bag and let marinade in your fridge for up to 3 days.
- Grill over high heat and serve with tortillas, salsa and cabbage slaw.
Carne Asada
Jennifer
1/2 cup
0 minutes
0 minutes
Mexican
Beef
Ingredients
- 1 lb flap meat sliced thin
3 Tbsp Sauce Goddess Latin Heat spice rub
- 1 ea lime juice
- 2 Tbsp vegetable oil
- 1/2 bunch cilantro, chopped small
Directions
- Lay the flap meat in a pan.
- Sprinkle on Latin Heat and rub into to each slice.
- Drizzle with oil and lime juice.
- Place all in a zip top bag and let marinade in your fridge for up to 3 days.
- Grill over high heat and serve with tortillas, salsa and cabbage slaw.
