Not many of these tacos made it to the plate. They were eaten right off the cutting board as fast as I could make them.
I did get a couple thrown together for a quick plated shot.
The marinade ingredients are onion, ground cumin, ground chipotle chili and salt. The garlic was late for the photo-shoot.
Dice the onion and put in a food processor along with the garlic, cumin, chipotle and lemon juice.
Process until it forms a smooth paste. Spread the paste all over the flap meat, rubbing it in well.
Cover the meat and let marinate for about an hour.
Grill over hot coals, I mean really hot coals. This should take only a few minutes per side. Watch it closely it will be easy to overcook.
Thinly slice the meat across the grain. Cut limes into fourths, chop some cabbage, onion and cilantro. Grab a chunk of Queso Enchilado to grate over the top of the tacos.
I used small tortillas and heated them up in a skillet that was lightly sprayed with vegetable oil.
Place some meat on top of the tortilla, squeeze some fresh lime juice over the meat; then if you like cilantro you can add that now, then some chopped onion and the cabbage. Grate some Queso over it all, fold and eat.
I'll bet your's won't make it to the plate either. ;-)
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Marinade for Flap Meat Tacos
mexican, spice blends/rubs
1/2 cup chopped onion
1/4 cup lime juice (fresh)
1 1/2 tablespoons ground cumin
2 1/2 teaspoons ground chipotle chili
1/2 teaspoon Salt
1/2 tablespoon minced garlic
Combine ingredients in food processor or blender.
Process until it forms a smooth paste.
Spread paste all over flap meat rubbing it in well
Marinate the meat at least one hour.
Notes: Adapted from BH&G Ultimate Mexican publication
** Exported from Now You're Cooking! v5.84 **
And that's that