Saturday, April 11, 2009

ummmmmm, yumminess

Taco al Carbon with Pico de Gallo:

Yes, it was tasty - probably better than the restaurants . . . you know you want some Stacy!  ;)
Brine the thinly sliced beef in water, liquid smoke, pepper and garlic for 12 hours.  Marinade in olive oil, lime juice and southwest seasoning.  Let stand room temperature for 4 hours - grill and slice.

Pico de Gallo:
1 large onion, chopped
6 cloves garlic, minced
1/4-1/2 jalapeno, minced
1 bunch cilantro, chopped
8-10 roma tomatoes, diced
2 cups red cabbage, chopped
Juice squeezed fresh from 1/2 a lemon
1 tsp kosher salt
1 large avocado, diced
     Mix everything together and serve!
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momofmonkeys said...

yeah baby!!!!! Why didn't you invite me over for dinner?? I'm sure I would have driven 3 hours for that!!

Desiree said...

Yum, that looks so good!