Marinade Steak or Pork (4hrs):
2T Soy Sauce
1T+1tsp White Vinegar
1T Taco Seasoning Pkt.
3/4tsp Garlic Powder
3/4tsp Onion Powder
3/4tsp Dried Oregano
1/2tsp Chili Powder
HIDDEN VALLEY Cilantro Lime RANCH Dressing
Sweet MINI Bell Peppers
Seasoned Texas Toast Croutons
1c canned Pinto Beans, rinsed, drained
1 Avocado, cubed small (Or top each bowl with Our Citrus Avocado Sauce)
Marinade Meat. BEST ON CHARCOAL GRILL! Cook. Cut up to desired size.
Mix all ingredients into bowl. Add Meat (Or mix in with Salad Ingredients). Add in Dressing (USE CILANTRO LIME RANCH!!!). Top with Croutons/Tortillas (And, Citrus Avocado Sauce, if using). EAT!
Charcoal Grilling Tip: If it tastes like straight up smoke… You’re doing it wrong! We build a hill in center of grill. Light charcoal (We used Regular Charcoal). Once coals are ashy grey, they are ready. Place on food, on outside of hill of charcoal. Prop Grill Open, using a Slightly crushed pop can. Chicken: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it. Cook til Thermometer reads correct temp.
Check Out Our Other NON BORING Salads Here:
Whether you cook on grill, in oven, or on hot coals in fire pit (Great for camping)… These are AMAZING. And, pretty healthy! Tons of Vegis! Fiber in Beans! And, Beneficial Sweet Potatoes!
2 lb. Chuck Roast Marinaded (4-6 hours):
1/2 Taco Pkt. (I used Fiesta Style)
2 1/2T White Vinegar
1/4c Soy Sauce
1/2T Garlic Powder
1/2T Onion Powder
1/2T Dried Oregano
1tsp Chili Powder
Small drizzle Extra Virgin Olive Oil
Good shake Dried Oregano
1 pkg. Sweet MINI Bell Pepper Mix (Orange Red Yellow)
Sweet Potatoes, diced (2 sm./med.)
1 can (Mild) Black Beans with Jalapeno in LIME JUICE, drained
1 can Southwestern Corn (Bell Pepper/Onion kind), drained
Toppings: Drizzle Taco Sauce, Salsa/Pico de Gallo, Sour Cream
Marinade 2 lb. Chuck Roast in ziploc bag. BEST ON CHARCOAL GRILL!!!
In a bowl, mix ALL Vegi Ingredients. Add to foil (Ours used 2). Wrap tight. Grill Chuck RIGHT ON GRILL, and cook Vegis in Foil.
Cut up Chuck. Top bowls with Vegi Mix, then Meat. Then, Toppings of choice.
Potato Tip: Stab whole potatoes with knife about 3 times on each side. Microwave Potatoes (Whole) for few minutes (Depends how many I do 3-4/5 minutes). Dice up. Then, grill. Cuts cooking time and ensure those potatoes are soft through.
Posted in Main Dish O' Food, Marinades, Sauces, & Spices, Recipes
Tagged carne asada, fire, foil, grilling, healthy, low calories, low carbohydrates, mexican, tays
1.25lb Roast (What I had)
1T Lime Juice
1/2T White Vinegar
1/2c Beef Broth
1can Diced Tomatoes, slight drain
1/2-3/4c Red Onion
1tsp Garlic, minced
2T Jalapeno, seeded minced
1T Chili Powder
1/8tsp Sea Salt
1/4tsp Red Pepper Flakes
1tsp Dried Cilantro
1/2c Sour Cream
1/4tsp Dried Cilantro
1/2T canned Chipotle Pepper (In Adobo) + 1/2T Adobo Sauce
1/4tsp Garlic Powder
1/8tsp Sea Salt
1tsp Red Wine Vinegar
Extra Toppings: Shredd. Cheese
Butter Flavor Cooking Spray Crock Pot. Add crock pot ingredients to crock. Don’t know if it matters, but, added lime in halfway through. Cook on low 6 hours. Shred meat. Add back in. Turn to warm for about 15 more minutes. I premake spread and coleslaw mix, set in fridge. Top softshell with meat mixture. A little Cole Slaw Mixture. Some Spread. Some shredd. cheese. Wrap. Butter Flavor Cooking Spray, well, skillet. Brown all sides of shell. Sprinkle lightly with a pinch of Garlic Powder.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then LIKE Us!