I really like the basic chello website, though a couple of recipe clicks
are links to others, perhaps not as good. On the Birria recipe under
main dishes, any comments on what the meat would be, how much, and how
it is cooked?
Paul Covey

pulido wrote:
> "Charles Gifford" > schreef in bericht
> ink.net...
>
>>Things have been a little slow here so I thought I'd post my favorite
>>recipe
>>for Carne Asada. I hope you enjoy it.
>>
>>Charlie
>>
>>CARNE ASADA A LA TAMPI QUENA
>>
>>Recipe by Charlie; adapted from a recipe from the San Diego Union
>>
>>6 (8 oz. each) sirloin steaks
>>
>>MARINADE:
>>
>>1 cup olive oil
>>3-4 cloves garlic, mashed or pressed
>>3 tsp. Worcestershire sauce
>>2 tsp. red wine vinegar (Good quality stuff. I like Cabernet vinegar)
>>1 tsp. Mexican oregano
>>salt and pepper to taste
>>3 bay leaves
>>1 cup beer (I use Bohemia as it gives me a chance to drink the extra)
>>
>>
>>Mix the marinade ingredients and marinate the steaks overnight. Charcoal
>>grill (or broil) the steaks. Serve with beans and rice or use as a filling
>>for tacos.
>>
>>Notes: Either as steaks or taco filling this goes really well with a good
>>guacamole!
>
>
>
> sounds good but carne a la tampiqueña go together with an enchilada
>
> http://members.chello.nl/j.pulido1/R...ampiquena.html
>
>
> cheers
>
> jose luis
>
>