Foody Friday - I'm a spice girl

Now we're talking.

spice.
–noun
1.any of a class of pungent or aromatic substances of vegetable origin, as pepper, cinnamon, or cloves, used as seasoning, preservatives, etc.
from dictionary.com

I like pungent, aromatic substances of vegetable origin. I like them a latte.

So, I'm half Mexican. Hola. Not really, but I grew up 30 minutes from the Mexican border and I live love Mexican food. I could make just about every staple food with a mexican twist. Seriously.

Salad? Mix salsa with Ranch or Caesar dressing, lettuce, red pepper, olives, tomato, avocado. Bingo. Mexican salad.

Eggs? Onion, green pepper, tomato, scrambled eggs. Serve with avocado.

Soup? Add salsa. garnish with avocado.

Sandwich? Add avocado and cilantro.

Notice an avocado trend? I likey de avocados.

Hubby has a serious addiction to taco shop Carne Asada Burritos. This is how you make one:

Drive to your local hole-in-the-wall Alberto's Taco Shop #3 (or any taco shop that looks like a dive and makes you wonder if they really are serving beef, or if it might be some other small domesticated animal...) and order one. It will cost you $3.05 and it will weigh at least 3 pounds. And it will be the best thing that has ever touched your tongue.

Oh, wait. This plan will only work if you live in Southern California. And I'm thinking about 1% of my readership lives in Southern California. So, if you are in the other 99%, then I have an alternative.

These are very authentic "baja" style tacos.

Carne Asada for Tacos adapted from a recipe from Allrecipes.com

INGREDIENTS
3 pounds flank steak
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika

1 white onion, chopped
1/2 cup packed chopped fresh cilantro
1 lime, juiced

1 (32 ounce) package corn tortillas

Jarred mexican red salsa
2 cups grated cotija cheese (optional)
2 limes, cut into wedges

DIRECTIONS
In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in a large glass dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.

In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.

Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated. (I have also grilled the whole steak on the grill, and then sliced after it was cooked. )

Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of salsa (**try to find authentic Mexican pureed-style red salsa, not the chunky kind... Don't pick up the Pace). Add as much cheese as you like. Garnish with lime wedges, and serve.

Yum-my.

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Have fun!