Carne Asada Tacos

Carne Asada Tacos


· 1.5 lbs of flank or skirt steak

· 4-6 corn tortillas

· Lime wedges, chopped cilantro and onion for garnish

For Marinade

· 1 TSP olive oil

· The juice of 2 limes

· 3 TSP of orange juice

· 2 TSP of soy sauce

· 2 cloves of chopped garlic

· Salt and pepper to taste


This easy meal can be made on the BBQ or on the stove. Simply marinade the meat with the above ingredients 15 minutes to 1 hour before cooking. Grill on BBQ for about 5 minutes on each side-careful not to overcook or the meat will be tough. If cooking on the stove, get your pan very hot, and then add the meat. Cook for 5 minutes on each side. Remove from heat, and chop with sharp knife. Wrap the tortillas in paper towels and microwave for about 45 seconds. Once heated through, wrap in foil to stay warm and soft. Serve with rice and beans.


Cherry (or Raspberry) Cab Sauce

Cherry Cabernet Sauce

• 1 cup of cherries, pits removed and cut into quarters
• 4 cloves of garlic, diced finely
• 1 small shallot, diced finely
• 2 TSP of olive oil
• 1 cup of red wine (Cabernet or Merlot works best)
• 1 beef bouillon cube
• ¼ cup of water
• 2 TSP balsamic vinegar
• 1 TSP of fresh thyme leaves
• 3 TSP of honey
• Three whole cloves
• Fresh ground pepper
• Pinch + of crushed red pepper flakes
1 TSP herbs de provance

In medium sauce pan, sauté cherries, garlic, and shallots in olive oil until cherries are soft. Slowly pour in red wine and stir well. Add beef bouillon cube, water, balsamic, thyme, honey, cloves, and peppers. Stir well to incorporate honey. Reduce heat to medium and bring to a slight boil for 10 minutes. Reduce heat to simmer until it has reduced by ½.

Serve over freshly grilled sliced tri-tip that has been marinated in a combination of red wine, balsamic, garlic and olive oil. I generally cook a 1.5 lb tri tip in the oven, covered for 1 hour at 250 degrees and then grill on the barbecue for about 15 minutes on each side until brown and cooked to medium rare. Works great on pork tenderloin too!

The sweetness of the cherries and honey play nicely with the tartness of the balsamic vinegar and the garlic. The crimson color and rich flavor make it a great addition to Christmas dinner or a New Year’s party.  


Classic Crock Pot Recipe: Chili Verde

Chili Verde De Crockpot

1 lb pork stew meat
1 cup of green enchilada sauce
1 onion, diced
1 clove garlic, chopped
1 can diced green chilis (Ortega)
salt and pepper to taste

Add all ingredients to crock pot and cook on low for 5-6 hours. Strain meat, shred if needed and return back to sauce. Serve over warm tortillas with cilantro, onions. Don't forget the sour cream and cheese if you are into all that. Or turn into nachos, burritos, whatever your heart desires.

Serve with Fiberlicious Spanish Rice
This rice is a tad healthier because it's full of fiber from the beans
1 CUP Rice
1 TSP sesame oil
4 TSP Sriracha of El Pato or Ketchup if you must
2 cups chicken stock
1 TSP garlic, chopped
1 small onion, chopped
1 can of black beans, drained and rinsed
1/2 cup grape tomatoes, halved
Season with herbs and spices of your liking. I like to add a dash of cumin, chipotle powder, smoked paprika and cilantro.

Heat oil in a large skillet over high heat. Add rice and brown for 1 minute. Add Sriracha and mix well. Add garlic, onions and chicken stock. Bring just to a boil, cover, reduce heat and simmer til most of the water is absorbed and rice is tender, about 15 minutes. Add beans and tomatos and mix well.