Wednesday, November 11, 2009

Carne Asada Tacos

Today was a special treat!  Drew had most of the day off for Veteran's Day and so we celebrated by going to lunch, watching an episode of House (we are almost caught up!), and taking a nap ( we didn't do that last one).  We also stopped by the grocery store and picked up the stuff for tonight's dinner.  Even the checker could tell what we were making.  I don't know what else people would buy flap meat to make.  I got the recipe from Cooking Light's November 09 issue.  It is officially called Carne Asada Taco with Avocado Pico de Gallo. 

This one jumped off the page for me because I have been on a particular food quest for a while now (I think it has been 6 years).  A little restaurant in Houston  (Silvia's Enchilada Kitchen) serves an appetizer called Picomole.  It is phenomenal (not an overstatement).  You would think creating a facsimile of this dish would be quite easy - take pico de gallo and throw some avocado in there.  You would think, as I did...wrong.  There is some sort of secret spice in there.  We spoke with Silvia and she would not relent.   Oh well, the search continues. 
Let's start at the beginning on this one:
I got the marinade for the beef going a little early today - all the better, if you ask me.  The recipe calls for a 3 hour marinade, I think we did it for 5.  This is a great weeknight meal because the marinade takes only a few minutes to get together and can sit in the fridge for a while. 
After my LONG nap today, I got up and turned on the double burner griddle and heated up the grill press (innagural use, PC).  While those got searing hot, I prepped the Avocado Pico de Gallo and tasted it.  Not bad, not bad. It is not quite the standard of Silvia, but it was a nice flavor combination. 

The prep for the meat could not be easier and the result is a tender and flavorful taco meat.  I served this with some Ranch Style beans and flour tortillas.  Good dinner, easy prep! 

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