Tuesday, March 24, 2009

Carne Asada and Tex-Mex Fried Rice

The meat could not have been more flavorful and was a perfect complement to the rice.

Carne Asada

1 ½ lbs flank steak
4 Tbsp white vinegar
6 Tbsp soy sauce
2 cloves garlic, minced
1 lime, juiced
¼ cup olive oil
1 tsp salt
1 tsp ground black pepper
1 tsp ground white pepper
1 tsp garlic powder
1 tsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp paprika

Combine all ingredients except meat in large zip lock bag. Add meat and marinate at least 6 hours. You can cut the meat into bite-sized pieces either before or after you marinate.

Cook marinated bite-sized pieces in a large frying pan, including the marinade. Cook meat until marinade has cooked off. Use meat to make, tacos, burritos, tostadas, quesadillas, whatever. Also, the leftover meat is very delicious just cold in a salad.

2 tablespoons vegetable oil
1 14-ounce can hominy or 2 ears of corn, kernels removed
1 small red onion, chopped
1 jalapeño, seeded and chopped
2 cloves garlic, finely chopped or grated
2 cups cooked long grain white rice
1/4 cup (about a handful) chopped cilantro
2 to 3 small tomatoes, seeded and diced
A few dashes hot sauce (more if you like it spicy!)
Salt and ground black pepper

Place a medium skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the hominy or corn, onion, jalapeño and garlic to the pan, and cook until the veggies are golden brown, 5-6 minutes.

Add the rice to the pan and continue cooking until the rice is light golden and crispy, 3-4 minutes. Remove the pan from the heat and stir in the cilantro, tomatoes and hot sauce. Season with salt and pepper 


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