More Chuck Eye Carne Asada


 
Clint

Clint

TVWBB Olympian
Even better this time. I wanted to do this last night when I got home but was hungry, tired, and had to unload, so I had a salad, then later I cooked up some Mexican rice, beans, and then taco meat....and had a later dinner with hamburger meat tacos & this rice & beans.

I had this chuck-eye still in the marinade (oil & spices) and was looking forward to this all morning.

I put the rice & beans in a 10" CI skillet to warm up for 5 minutes, I think I threw the jalapenos on at the same time. Then went the meat for 4 minutes per side, then the tortillas.

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Here it is done, just warming up some tortillas

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This is what I had to work with:

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Served with an Apricot Hefeweizen

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I have 2 new favorite Chipotle sauces, this is one of them: http://www.elyucateco.com/products/salsas-picantes/salsa-chipotle

The beans were 4 cans of S&W pinto beans with all but 1.5 cans worth of the liquid discarded, added some cilantro and chipotle sauce....heated & mashed the beans.

I looked for chuck eye steaks last night but there wasn't any at this store.
 
Clint, that looks delicious and I agree with Rich Chuck eyes are rare. So when we see them they come home with us. Would you mind sending a plate of food this way, it looks so yummy my friend.
 
Those chuck eyes make some killer Carne Asada, you're got it down my friend! My son suggest we make Tri-Tip Carne Asada, but I think you got it figured out with the Chuck Eyes
 
Wow, that looks awesome. Mine would never have made it to the plate though. Looking at that skillet pic at the end, I'd have probably jumped right in at that point with a fork.
 
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