"chilichick" > wrote in message
oups.com...
> On Apr 3, 8:27 pm, "Wayne Lundberg" >
> wrote:
>> "Sonoran Dude" > wrote in message
>>
>> . ..
>>
>>
>>
>>
>>
>> > Wayne Lundberg wrote:
>>
>> > > The red adobada is used primarily layered in the upside down pyramid
>> with
>> > > flame on one side and the meat sliced as it is cooked to fill tacos.
>> > > One
>> of
>> > > the best ways to enjoy a taco! Pork is normally not used as a steak
>> > > nor
>> > > cooked like carne asada. Pork is usually overcooked for obvious
>> > > reasons.
>>
>> > As I said, not knowing any better I grilled them... The amazing thing
>> > is
>> > the color and the flavor. The pork is cut maybe a 1/4 inch thin so it
>> > doesn't take long over mesquite. I've seen the traditional puerco
>> > adobada in the deli case at Food City and it's wet and swimming in the
>> > red sauce ready for a taco or something...
>>
>> > I like my pork steaks cooked medium on the grill then sit them in foil
>> > to rest.
>>
>> > As you may know from my posts I rarely cook using a cook book, i'm not
>> > bent on being traditional however I enjoy traditional preparations. I'm
>> > a big fan of the cooking shows and learn from watching rather than
>> > reading. I learned to flip eggs over easy watching cooks as I waited my
>> > turn to speak to the chef selling produce as a young salesman.
>>
>> > The next day I went out and bought an egg pan and tried it at home...
>> > today I'm an expert egg flipper... (-;
>>
>> One of my goals is to flip an omelet without the risk of it falling on my
>> head or on the floor! I envy you!- Hide quoted text -
>>
>> - Show quoted text -
>
> Hey Wayne,
> I volunteer at the Elks Lodge and once a month I have an omelet bar
> breakfast, I average 60 omelet flips without missing
>
> What I do for Carne Asada: I keep it simple, I use skirt steak or
> Ranchera (it's what they call it at the Carneceria) I layer meat,
> green peppers, onions, orange slices, jalapenos and salt/pepper. Then
> I add orange juice and let it sit overnight mmmmmmm
> I bbq it for about 5 - 6 minutes, warm some tortillas add salsa and
> you have a yummy meal.


A very classic Tacos de Arrachera al Carbon aka fajita, using orange as the
citric acid.