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Ingredients
- 10 lb Meat (use cheap cuts of meat (beef/pork) or possibly chicken)
- 1 c. Lemon juice
- 1 c. Vinegar
- 1 c. Oil
- 2 Tbsp. Chile pwdr
- 1 Tbsp. Oregano
- 2 Tbsp. Minced garlic (or possibly to taste I add in more)
- Salt & pepper to taste (I do not use the salt)
Directions
- The longer you leave the meat in the marinade the more tender the meat will be - this is great with cheaper/toughter cuts of meat - this can be done several days before cooking
- I prefer to slice the meat (put in freezer until solid sufficient to cut) then slice thin slices and put in marinade, mixing thoroughly and chill - turning occassionally to keep the marinade well mixed in
- Grill over BBQ - this goes quickly, so you'll be putting meat on & taking some off - put cooked meat in covered roaster to keep hot - serve w/flour tortillas and all the fixings (guacamole, shredded cheese, lettuce, salsa, peppers, tomatoes, onions, refried beans, black beans, etc) - enjoy
- note: if you prefer to keep the meat whole & slice later, you can marinade it a lot longer to make sure its all absorbed throughout the meat - baste w/the marinade as it cooks
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