From luckytrim@comcast.net Wed Sep 18 15:56:08 2002 Date: Wed, 18 Sep 2002 11:58:04 +0000 (UTC) From: Luckytrim Newsgroups: rec.food.recipes Subject: Carne Asada de Camacho Followup-To: rec.food.cooking, rec.food.recipes Carne Asada de Camacho 3 lbs. skirt steak, sliced very thinly 1 cup lemon juice 1 cup lime juice 12 oz. Tecate beer Salt, pepper, garlic powder, oregano 1 large sliced onion Wash meat and towel dry. Layer into a large marinade dish by adding a small amount of liquid, a layer of meat lightly seasoned with salt, pepper, garlic powder and oregano, a few circles of onion. Continue to layer until all 3 pounds of meat are in marinade. Refrigerate for 12 hours, then "restack" the layers to ensure a fresh circulation of marinade juices. Refrigerate for another 12 hours. Barbecue or broil for a brief time and serve with fresh salsa and tortillas. Serves 6. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear.