What I do when not BUBing

• cooking
• dancing
• promoting world peace
• none of the above

Recipe of the month. because honestly I'm not going to change it more often than that.

Works with everything Mexican Carne Asada

3 lbs dark meat chicken, beef or pork shoulder	1 large bunch Cilantro
Small yellow onion	3-4 garlic cloves
Small can tomato paste (If braising, depending on type of meat used)	Chili powder
Cumin powder	Seasoning salt or salt and pepper
Lime juice Chipotles in adobo	Vegetable oil Cholula Hot sauce

 

1. Prepare a hot grill pan or heavy bottom pan.
2. Rub the chicken, steak or pork with a heavy amount of seasoning salt, chili powder, cumin and adobo sauce.
3. Dice onion and garlic, rough chop cilantro.
4. On a very hot pan sear the meat on both sides.  If using a steak cut, cook to desired temp and remove.  Add oil and onion and garlic, reduce heat and sauté briefly until softened.
5. If using a dark meat chicken or a braising cut of pork or beef: add oil, onions and garlic.  Reduce heat and cook until softened.
6. Add water to 2/3 the height of the meat and stir in enough of the tomato paste to make a slightly thick sauce.  Taste and adjust seasoning levels. Cover and cook on low heat until you can shred the meat with a fork.  20 minutes for chicken, up to several hours for large cuts of beef or pork.
7. To serve on tacos or burritos: shred the chicken, mix with lime juice, cilantro and a little bit of the braising liquids.
8. For enchiladas: shred meat and mix with lime juice and cilantro.  Save braising liquid for enchilada sauce.

Shameless business plug for Crying Onion and pictures to make you hungry. You can also read my bio. Because i'm not going to write another one for this page.

Why not check out www.cryingonion.com and order some food? What, you don't have a couple hundred bucks burning a hole in your pocket?

I've even got a yelp review or two going on here.