Darryl - swazies
TVWBB Diamond Member
Made some really good flank tacos during the week.
We do this often, either make our own guacamole or a roasted red salsa or verde....not often everything unless we are really ambitious.
The flank is 1 piece while in marinade, decided to cut it in half before the cook, the width is just way too much to fit in tacos.
Marinade made it the star this time I believe.
Marinade, supposed to be measured, I do it all by eye.
All 1/4 cup
Water, olive oil and Worcestershire sauce.
2 oz of tequila.
Tsp cumin, I usually use less, it’s powerful stuff.
Juice of 2 large clementine oranges and 2 limes.
Fresh ground salt n pepper.
Garlic cloves, I slice them thin in long pieces.
The citrus and tequila like to do crazy things to the beef, only marinade 2 to 5 hours....
This time around I let it go for about 3.5 or so hours.....anything over 4 and it starts to turn the meat grey, possibly cooking it with the citrus.
Cut the flank in half before grilling so it fit tacos perfectly.
There a few ways to take this taco to the next level.
Raw white onion, cilantro and pepper sauce is one way.
Guacamole and your favourites is another.
This time we did fried bells, jalapeño, onion and mushrooms with our guacamole.
Killer hogs gringo grande for the veggie spice, really ups the Mexican flavour.
This is the MRS favourite, I would prefer guacamole, roasted veggie salsa and cilantro but that doesn’t happen a lot. She has that hate for cilantro and they say if you don’t like it it tastes bad, like soap or something...it’s really too bad, I don’t buy it just for myself.
Sometimes we make rice and put it in bowls, she went for a bowl this time, we made no rice.
Temp moves fast on these steaks, I try to pull around 115 or so once seared, timing is tricky so pay attention.
Anyways pics below, they were very tasty.
We do this often, either make our own guacamole or a roasted red salsa or verde....not often everything unless we are really ambitious.
The flank is 1 piece while in marinade, decided to cut it in half before the cook, the width is just way too much to fit in tacos.
Marinade made it the star this time I believe.
Marinade, supposed to be measured, I do it all by eye.
All 1/4 cup
Water, olive oil and Worcestershire sauce.
2 oz of tequila.
Tsp cumin, I usually use less, it’s powerful stuff.
Juice of 2 large clementine oranges and 2 limes.
Fresh ground salt n pepper.
Garlic cloves, I slice them thin in long pieces.
The citrus and tequila like to do crazy things to the beef, only marinade 2 to 5 hours....
This time around I let it go for about 3.5 or so hours.....anything over 4 and it starts to turn the meat grey, possibly cooking it with the citrus.
Cut the flank in half before grilling so it fit tacos perfectly.
There a few ways to take this taco to the next level.
Raw white onion, cilantro and pepper sauce is one way.
Guacamole and your favourites is another.
This time we did fried bells, jalapeño, onion and mushrooms with our guacamole.
Killer hogs gringo grande for the veggie spice, really ups the Mexican flavour.
This is the MRS favourite, I would prefer guacamole, roasted veggie salsa and cilantro but that doesn’t happen a lot. She has that hate for cilantro and they say if you don’t like it it tastes bad, like soap or something...it’s really too bad, I don’t buy it just for myself.
Sometimes we make rice and put it in bowls, she went for a bowl this time, we made no rice.
Temp moves fast on these steaks, I try to pull around 115 or so once seared, timing is tricky so pay attention.
Anyways pics below, they were very tasty.
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