Tony's Carne Asada

[Dwain Pannell]

Still can't get enough of this recipe... Thanks again my friend!

 

[Peter Gallagher]

looks perfect, Dwain - certainly the go-to recipe!

 

[Cliff Bartlett]

Gorgeous looking cook Dwain. Will give the recipe a try!

 

[JRAiona]

I've yet to try it but it is certainly on the list. Looks awesome Dwain.

 

[Craig Alumbaugh]

That is a nice looking cook Dwain

 

[Robert T]

Great looking tacos!

 

[CaseT]

Great looking cook and great looking meal!

 

[ChuckO]

You can't go wrong cooking Tony's recipes. That look mighty good. Excellent

 

[Rich Dahl]

You're right it's a great recipe for sure. Yours looks perfect.

 

[Barb D]

Dwain, you can pass a plate this way any time outstanding.

 

[Kemper Morris]

Where is this recipe?

 

[Tony R]

Nice work!!!!!!! Seen a lot of carne asadapost lately. Go Cowboys!!!

 

[Tony R]

Where is this recipe?

http://virtualwebergasgrill.com/2015/07/carne-asada-by-tony-and-maribel/

 

[Jørgen Hansen]

i must do this recipe soon, what kind of meat cut is it?

 

[Tony R]

i must do this recipe soon, what kind of meat cut is it?

It's flap meat but any thin meat will do.

 

[Chuck_B]

Looks delicious. Nice cook.

 

[Robert-R]

Looks great! Bet it tasted even better.

fwiw - the local carnecerias sell "arrachera" which is a very thin cut of flap meat or skirt steak (depending on definitions). It makes much better carne asada than flap meat/skirt steak you get in in regular grocery stores, imho.
& it isn't cheap, either. Not trying to dis.