First decent night for eating outdoors so I made two of our favorites, Carne Asada Taco's and Mussel's with the CEO's spicy broth. Here is how it went.
Outside Skirt trimmed and then I went Medieval on it with the tenderizer. Then plenty of Chef Merito's Carne Rub rubbed in. Let it sit at room temp for about half an hour while the spices meld.
Fresno Chili, an Orange, half a White Onion and about two cups of Orange Juice, in the bag for a few hours.
All the Guac ingredients assembled, 1/4 White onion diced, tomato diced, Cilantro, one Fresno and one Jalapeno diced, garlic diced, Lime juice. Chili's and garlic smashed in the Molcahete first then the Avocado smashed in. Then the other ingredients along with some salt and juice of half a Lime.
Carne on after the first turn over Lump and some Stubbs
Anaheims and some green onions roasted
Meat was superb and so was the veggies
First course
Ate three of these bad boys
