Tequila Carne Asada Tacos

While living in Mexico first as a single man then marring to my Mexican wife, I learned and enjoy eating Mexican foods of all types. The taco in Mexico is like the hamburger of America. If you’re going to Mexico I wouldn’t recommend eating taco’s from a street vendor, it takes a while to build up the bacteria so you don’t get sick, The Mexicans call this “Lumbricus” translated means worms.

When I first moved it took about a month before I could eat anything without some stomach problems. Our favorite taco stand in Puerto Vallarta sold barbacoa tacos with chevo “goat meat”. The meat is cooked in large pots of water and vegetables over a long period of time. The tacos are small we always order 3 each and we order a cup of the broth the meat is cooked in, these tacos are so good and very popular, on a Saturday if you  wait too late they run out. They sell about 2000 tacos a day at 10 pesos each.

 Just down the street is another stand that sells Carne Asada tacos, they cook the meat on a barbeque  and have a griddle to  make the home made tortillas as you order, these were the best Carne Asada tacos we found in all Puerto Vallarta, they marinated the meat in a blend if citrus and tequila. They would grill the meat and serve the taco with a small amount of beans the meat and cilantro, on the side would be grilled green onions or jalapeños if you wanted.

In the Yucatán pork is king it’s called “Lechon” baby pig that is cooked in a pit in the ground covered with hot rocks. Whenever we had family get togethers in Guadalajara, my sister in-law would bring the Lechon from Cancun, she would go to the market, there they remove the bones and chop the meat in small pieces. This has to be the best Carnitas I’ve ever eaten

Below is my take on Carne Asada Meat for Tacos

Tequila Carne Asada Marinade

Giorgio Celmo

Ingredients:

·         1/2 cup tequila (not cheap but something you would drink, I use 100 anos agave)

·         1/4 cup lime juice

·         1/4 cup lemon juice

·         1/4 cup orange juice

·         4 cloves garlic crushed

·         1 medium onion chopped

·         1 teaspoon black pepper

·         Preparation:

Combine all ingredients and mix thoroughly. Marinate meats for 4 to 6 hours in a zip-top bag in the refrigerator

Cook on grill with ashen white hot coals, the meat is very thin so a few minutes on each side should do the trick. Remember as with all meats, allow it to rest for at least 5 minutes before cutting. Cut this meat across the grain to create the moist tender pieces of meat.

We serve this with guacamole, fresh tomato salsa and Mexican beans.