Mama’s Carne Asada

Years ago, when my brothers would go clubbing they'd return home early in the morning with their favorite hole-in-the-wall Mexican joint (El Tap) tacos.  One time, mom was still up waiting for them when they arrived home and she got to taste what all the fuss was about.  The next day she made her own version.  It’s been a hit with our family ever since.

Ingredients

2 pounds flap meat

1 small onion finely chopped

2 tbs. dried oregano

cilantro chopped

canola oil

salt

Serves 4 to 5 hungry people

Cut flap meat against the grain into long strips then cut into small bite size pieces (1/4 inch cubes).  Heat 2 tbs. of canola oil in a large pot and add all the meat at once and cook on all sides on high heat.  Once water begins to render out, drop the heat to medium to allow for a more tender meat.  Stir the meat occasionally and keep cooking.  

Meanwhile, prepare all the veggies for the tomato salsa and the onion and cilantro mixture and set aside.

Once the water cooks out of the meat, add salt (to taste), 1/2 of the remaining chopped onions and oregano and continue to cook the meat until it browns on all sides and the onion becomes soft (there should be no liquid left at this point).  Remove from heat and serve with either corn or flour tortillas, chopped cilantro and chopped onion.  Serve with chips and tomato salsa (recipe follows).  Enjoy!

Tomato Salsa

2-3 roma tomatoes

half a small onion (white or red) chopped

2 jalapenos or serranos for more heat, chopped small

1/4 cup chopped cilantro

juice of 1 to 2 limes 

salt to taste

Combine chopped veggies in a bowl and mix.

Chop cilantro and remaining onion in a small bowl and mix.