January 27, 2008

Carne Asada - Wisconsin style

We have a dying freezer. The 15-year old freezer in the sub-zero garage is now warmer than the outside air. What do you do with 100 lbs of venison? Well a couple of things, we cleaned out the inside freezer and made room for the meat and we started cooking.

I got inspired to make Carne Asada. This is just a mexican marinade for meat that is then pan-seared or grilled. The marinade is made of garlic, roasted chili pepper, cilantro, lime juice, cumin, chili powder, salt, pepper and olive oil. Make the marinade and stick a flank or skirt steak (or venison if you're like me) and let it sit for an hour or so. Then throw the meat in a cast iron skillet and sizzle away.
And because I was being lazy inventative and didn't have any store-bought tortillas, I made those too.

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