Recipes and Reviews

After many disappointing attempts to make carne asada using marinade recipes I found on the web, I decided to go back to basics. In this recipe, I'm going with a fairly simple rub of salt and the basic Mexican spices, with just a light drizzling of lime. The final destination of my current batch of carne asada is tacos over the coming week, but nibbling on the pieces as I was slicing the steaks confirmed that it would be delicious as a steak dinner, served with rice and beans, or used in burritos or fajitas.