Recipe: Carne Asada Classico (Mexican)

CARNE ASADA CLASSICO

"Spicy, marinated meats sizzling on the grill - that is a Mexican-style barbecue. This recipe (pronounced car-neh ah-sah-dah) can be used with skirt or flank steak or chicken."

6 medium-sized lemons
2 tablespoons red bell pepper, minced
3 cloves garlic, minced
1 (7 ounce) can pickled jalapeno chiles, sliced, in their own juice*
1 bottle (10 ounces) Teriyaki sauce
1 tablespoon sugar
2 teaspoons salt
3 pounds flank steak or skirt steak, rinsed and patted dry
12 fresh flour tortillas, 8 to 10 inches in diameter, warmed
2 or 3 ripe avocados, peeled and diced just before serving
Pico de Gallo (see other recipe)

In a medium glass bowl, combine the juice of five of the lemons with the minced bell pepper, garlic, jalapenos, teriyaki sauce, sugar, and salt. Mix until the sugar and salt have dissolved. Place the meat in a large sealable plastic bag and pour the marinade into the bag with the meat. Slice the remaining lemon into thin rounds and place them in the bag. Seal the bag and work the marinade through the meat with your hands. Refrigerate for at least 2 to 3 hours and up to 24 hours, occasionally working the marinade around from the outside of the bag with your hands.

WHEN READY TO COOK:
Grill the meat over a medium fire for 6 to 8 minutes on each side. The meat should be just barely pink inside.

Remove from the grill, and slice the meat into long, thin strips about one-half inch thick. Wrap the meat in warm tortillas. (The tortillas, by the way, should be fresh. Call your grocer to find out the days when fresh tortillas arrive.) Garnish with fresh avocado and Pico de Gallo.

*If you cannot find pickled jalapenos in the can, use 3/4 cup of pickled (sliced) jalapeno in the jar, usually found in the pickle and olive section of your market. If you're rushed, you can substitute one packet of dry Italian salad dressing mix for the bell pepper, garlic, sugar, and salt. It gives all the seasonings without the measuring and chopping.

Makes 4 to 6 servings
Source: Fiesta Mexicali by Kelley Coffeen