Happy Cinco de Mayo!!
Being from San Diego, the fifth of May holds special significance to me, it's not just the commemoration of the Mexican army's unlikely victory over the French, it's a day you get to pig out on Mexican food and drink Coronas!
Which is EXACTLY what I did!
Tall, frosty, with a lime wedge and some salt. The only way I drink them.
Delicious homemade carne asada, guacamole, and spanish rice, with a hearty dash or two of Tapatio.
Salud!
Carne Asada:
2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper
Marinade:
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon cumin (fresh is best, obvi)
1 large handful fresh cilantro, chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil
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