TimBear
Sous Chef
Sunday as I was doing stuff around the house; I had a craving for some carne asada tacos (soft-shell) and some scallop ceviche. I thawed out some sea scallops, cut them up and got them marinating in some lime/lemon juice. I then went to the store and picked up some beef flap meat for the tacos. I seasoned the meat with chili powder, granulated garlic, pepper, sweet paprika, lime juice, lemon juice, orange juice, sliced white onion and 2 Modelo Especial cerveza. I let all this marinate for about 4 hours. I then cut up the jalapeno, red onion, cilantro, red bell pepper for the ceviche.
I grilled the meat over a bed of really Freakin Hot mesquite wood on the new braunsfel. I then cut-up the meat and onions together and served in double shell warmed corn tortillas with home-made quacamole & some tapatio hot sauce.
I grilled the meat over a bed of really Freakin Hot mesquite wood on the new braunsfel. I then cut-up the meat and onions together and served in double shell warmed corn tortillas with home-made quacamole & some tapatio hot sauce.