- 2 garlic cloves, peeled
- 1⁄3 cup packed fresh cilantro leaves
- 1⁄2 cup lager-style beer, preferably Mexican (optional)
- Grated zest of 1 lime
- 1⁄4 cup fresh lime juice
- 1⁄4 cup extra-virgin olive oil
- 1 Tbs. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1⁄4 tsp. ground chipotle chili or cayenne
- pepper (optional)
- 1⁄2 tsp. salt
- 1–2 lbs carne asada
- 2 bell peppers, sliced
- 1 onion, thinly sliced
- 1 avocado, diced
- Sour cream, cheese, and other toppings (optional)
- Canola oil for oiling the grill grate
- Make the marinade
- Fit a food processor with the metal blade. With the machine running, drop the garlic through the feed tube to chop finely. Turn off the machine, add the cilantro and pulse a few times until the cilantro is coarsely chopped. With the machine running, add the beer, lime zest, lime juice, olive oil, chili powder, cumin, oregano, ground chipotle and salt. (Chipotle will lend a smoky flavor.) You will have about 1 1⁄2 cups marinade.
- Marinate the steak
- Put the steak and marinade in a shallow ceramic or glass dish just large enough to hold the steak. Do not use metal, which may react with the acids in the marinade and impart off flavors. Cover the dish tightly with plastic wrap. (Alternatively, put the steak and marinade in a large sealable plastic bag. These plastic bags are good for marinating because they allow a lot of contact between the food and the marinade.) Refrigerate the steak and marinade for at least 4 hours or up to 24 hours, turning the meat occasionally to ensure that the marinade touches as much of its surface area as possible. Remove the steak in its marinade from the refrigerator 1 hour before cooking, and drain it.
- When ready to cook, wrap the tortillas in foil and put them in a warm oven to let them heat while you cook. Heat up a large skillet and add 2 tbsp cooking oil. When the pan is very hot, add the sliced peppers and onions, and cook until just tender and well-browned. Remove the peppers and add the meat and cook briefly, until just cooked, 3-4 minutes, depending on the size of your pan. Add the peppers and onions back and cook together for about a minute. Turn off the heat.
- Serve the meat and peppers with the warm tortillas, avocado, and other toppings.
- Not Included in Large Kitchen Box: Mexican beer, Olive Oil, Chili Powder, Ground Cumin, Ground Chipotle or Cayenne Pepper (opt), Salt, Canola Oil
- Serving Size: 4