Mexican

Tropical Coconut Shrimp Tacos

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

web: Tastes Lovely

Serves: 4 people, about 10-12 tacos

Ingredients

Chili Lime Coleslaw

• ½ head of green cabbage, shredded
• ½ cup mayonnaise (or greek yogurt if you hate mayo)
• juice from 1 lime, about 2 tablespoons
• 1 teaspoon chili powder
• pinch of salt, or more to taste
• pinch of pepper, or more to taste

Mango Papaya Salsa*

• 1 medium papaya, seeded, peeled and chopped into ¼" cubes, about 1 cup
• 3 medium mangos, pitted, peeled and chopped into ¼" cubes, about 2 cups
• ½ medium red onion, finely chopped, about ⅓ cup
• 1 bunch cilantro, stems removed, finely chopped, about ¼ cup
• juice of 1 lime, about 2 tablespoons
• ½ teaspoon salt, or more to taste

Coconut Shrimp

• 2 pounds peeled and deveined shrimp, thawed and patted dry, tails removed
• 2 eggs, cracked and beaten
• ½ cup panko bread crumbs
• ½ cup unsweetened shredded coconut**
• 1 teaspoon salt
• ¼ cup coconut oil
• white flour taco size tortilla's

Instructions

Chili Lime Coleslaw

1. In a medium size mixing bowl, combine the mayonnaise, lime juice, chili powder and salt. Stir to combine. Add in the shredded coleslaw and stir to combine. Set aside, or refrigerate in an airtight container for up to 3 days.

Mango Papaya Salsa

1. In a medium size mixing bowl, combine the papaya, mango, red onion, cilantro, lime juice and salt. Stir to combine. Set aside, or refrigerate in an airtight container for up to 3 days.

Coconut Shrimp

1. In a small mixing bowl, add the eggs. On a plate, combine the panko bread crumbs, shredded coconut and salt. Stir to combine. Dredge the shrimp in the egg mixture, allow the excess to drip off, then coat in the panko coconut mixture. Set aside on a plate. Repeat with all the shrimp.
2. Line a plate with paper towels for the fried shrimp to drain on, set aside.
3. Preheat a large skillet over medium high heat until very hot. Add in the coconut oil, and allow the oil to heat up for about 1-2 minutes until very hot. Add in enough shrimp to have an even layer. Do not overcrowd the pan, otherwise the shrimp will stick to each other and get soggy. Cook on first side until golden brown, about 3 minutes. Flip and cook the other side until golden brown another 2-3 minutes. Transfer to the paper towel lined plate. Repeat to cook remaining shrimp.

Assemble the taco

1. Assemble the tacos by layering the chili lime coleslaw, coconut shrimp, and topping with mango papaya salsa. Best served warm.

SLOW COOKER CREAMY CHIPOTLE CHICKEN TAQUITOS

recipecritic.com

• 3 boneless skinless chicken breasts
• 8 ounces cream cheese
• 2 teaspoons minced garlic
• 5 tablespoons adobo sauce (from a can of chipotle peppers packed in adobo sauce - see note*)
• ⅓ cup water
• 16 taco or fajita sized four tortillas
• 1½ cups shredded cheese (monterey or colby jack cheese, cheddar, or mozzarella, use your favorite)
• optional: cilantro, jalapeños, ranch or southwest ranch for dipping

1. Grease the inside of a slow cooker with cooking spray. Add chicken, cream cheese, garlic, adobo sauce, and water. Cover and cook on high for 2-3 hours or on low for 4-5 hours.
2. minutes before serving, shred chicken with two forks and mix all ingredients in the slow cooker so they are well combined. Preheat oven to 400 and grease a large baking sheet.
3. Lay tortillas out on a flat surface. Divide shredded cheese between all of the tortillas. Add shredded chicken mixture to each tortilla (it's okay if there is still some saucy stuff left in the slow cooker, just discard it or pour it over tortillas immediately before serving).
4. Roll up each tortilla tightly and place on prepared baking sheet. Bake 10-15 minutes until tortillas are lightly browned around the ends and cheese is melty. Serve with ranch or other sauce for dipping if desired. Enjoy!

Honey Lime Taquitos

I used 

SAVEPRINT

BAKED HONEY LIME CHICKEN TAQUITOS

Serves: 4

Ingredients:

• 3 cups cooked shredded chicken (I used a rotisserie)
• 2 tablespoons fresh lime juice
• 1/3 cup honey
• 1 tablespoon chili powder
• 1/2 teaspoon garlic powder
• 2 cups shredded cheese
• 10 soft taco sized flour tortillas
• Cooking spray

CILANTRO LIME CREAM

• 1 cup sour cream
• 1/3 cup green taco sauce (mild)
• 1 teaspoon fresh lime juice
• 1/4 cup fresh cilantro

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, combine chicken, lime juice, honey, chili powder, and garlic and mix to coat.
3. Lay out your tortillas, and divide chicken evenly on the center of each tortilla. Top each one with cheese.
4. Roll each tortilla tightly, leaving the ends open, and place them on a baking sheet sprayed with nonstick spray or olive oil.
5. Spray the tops of the taquitos and sprinkle with salt.
6. Bake for 10 minutes, then serve with Cilantro Lime Cream.

CILANTRO LIME CREAM

1. In a food processor or blender, combine all ingredients and pulse until smooth.

Slow Cooked Beef Barbacoa

Prep Time: 10 minutes

Cook Time: 6 hours

Serving Size: 6

Ingredients

• 1 large white onion (diced)
• 4 garlic cloves (diced)
• 2 tsp fresh oregano
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp chipotle chili powder
• 1 tbsp cumin
• ¼ tsp ground cloves
• 2-3 lb beef chuck roast
• ¼ cup lime juice
• ¼ cup apple cider vinegar
• 2 cups beef broth
• ¼ cup cilantro (chopped)
• 3 bay leaves
• 12 corn tortillas (or tostadas)
Optional Toppings
• avocado (diced)
• jalapeños (sliced)
• cilantro (chopped)

Instructions

1. Place the onion, garlic and oregano in the bottom of a crock pot.
2. Combine the salt, pepper, chipotle powder, cumin and ground cloves in a small bowl.
3. Rub this mixture on the beef and place in the crock pot.
4. In another medium bowl, combine the lime juice, apple cider vinegar, beef broth and cilantro.
5. Pour this mixture over the beef, then add the bay leaves to the crock pot.
6. Cover and cook on high for 6-8 hours.
7. Remove the bay leaves and shred the beef.
8. Place in tortillas, or on tostadas, and add the toppings of your choice!

Crock Pot Cream Cheese Chicken Chili

Yield: 4-6 servings

Ingredients

2 chicken breasts (fresh or frozen)

1 can Rotel tomatoes (undrained)

1 can corn (undrained)

1 can black beans (drained and rinsed)

1 t. cumin

1 t. onion powder

1 T. chili powder

1 packet ranch dressing mix

1 pkg cream cheese

Instructions

1. Put chicken in the bottom of the crock pot. 
2. Add Rotel, corn, black beans, spices, and ranch dressing mix. Stir. 
3. Add cream cheese on top (do not stir).
4. Cook on low for 6-8 hours.
5. About 30 mins before serving, stir cream cheese into chili.
6. Serve alone or over rice.

 Beef Enchiladas

Browneyedbakerdotcom

BEEF ENCHILADAS

yield: 4 to 6 servings

prep time: 30 minutes

cook time: 2 hours

total time: 2 hours 30 minutes

Wonderfully cheesy, saucy, and mildly spicy beef enchiladas.

INGREDIENTS:

3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon granulated sugar
1 teaspoon salt
1¼ pounds boneless chuck steaks, trimmed of fat
1 tablespoon vegetable oil
2 yellow onions, finely chopped
1 (15-ounce) can tomato sauce
½ cup water
4 ounces Monterey Jack cheese, shredded, divided
4 ounces sharp cheddar cheese, shredded, divided
⅓ cup chopped fresh cilantro
¼ cup chopped canned pickled jalapeños
12 (6-inch) corn tortillas

DIRECTIONS:

1. In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt. 

2. Heat the oil in a Dutch oven over medium-high heat until shimmering. Sprinkle the meat with salt and cook until browned on both sides, about 6 to 8 minutes. Remove the meat to a plate. 

3. Reduce the heat to medium, add the onions to the pot and cook until golden brown, about 5 minutes. Stir in the garlic mixture and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot, cover, reduce the heat to low, and simmer until the meat is tender and can be broken apart easily, about 1½ hours.

4. Preheat oven to 350 degrees F.

5. Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a separate medium bowl and break the beef into small pieces. Mix together with half of the shredded cheeses, the cilantro and the jalapeños. 

6. Spread ¾ cup of the sauce in the bottom of a 9x13-inch baking dish. Microwave the tortillas according to package directions to soften. Spread about ⅓ cup of the beef mixture down the center of each tortilla, roll up tightly, and place in the baking dish seam-side down. Pour the remaining sauce evenly over the enchiladas and spread to ensure that all of the ends are covered in sauce. 

7. Sprinkle the remaining cheese over top of the enchiladas, cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until the cheese browns slightly, 5 to 10 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Make-Ahead: The beef filling and sauce can be prepared through step #5 and refrigerated in separate containers for up to 2 days. Prepare the rest of the recipe as directed, increasing the covered baking time by 5 minutes.

Burrito Bowls

You’ll get that extra kick of protein, and be full for hours on end! So who still wants Chipotle for dinner tonight?

Print

EASY BURRITO BOWLS

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Yield 6 servings

Skip Chipotle and try these burrito bowls right at home. It's easier, healthier and 10000x tastier!

INGREDIENTS

• 1 cup uncooked rice 
• 1 cup salsa, homemade or store-bought 
• 3 cups chopped Romaine lettuce 
• 1 (15.25-ounce) can whole kernel corn, drained 
• 1 (15-ounce) black beans, drained and rinsed 
• 2 Roma tomatoes, diced 
• 1 avocado, halved, seeded, peeled and diced 
• 2 tablespoons chopped fresh cilantro leaves 
FOR THE CHIPOTLE CREAM SAUCE 
• 1 cup sour cream 
• 1 tablespoon chipotle paste* 
• 1 clove garlic, pressed 
• Juice of 1 lime 
• 1/4 teaspoon salt, or more, to taste 

Get $3 Off Probiotic Pearlsª For Digestion

INSTRUCTIONS

• To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside. 
• In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside. 
• To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro. 
• Serve immediately, drizzled with chipotle cream sauce. 

NOTES

*2 tablespoons chipotle peppers, in adobo sauce, can be substituted for chipotle paste. 

Print

Baked Chicken Fajita Burritos

Yield: Makes 10 burritos

Ingredients

• 4 boneless skinless chicken breasts, pounded to an even thickness
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 1 medium onion, cut into slices
• 1 lime
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• salt and pepper
• 2 cups Mexican 3 cheese blend
• 10 large whole wheat tortillas
• Optional toppings: sour cream, chopped cilantro, diced green onions, extra lime wedges

Download an Apple Butter e-Cookbook

Instructions

1. Preheat oven to 400 degrees F. Spray a large baking sheet with non-stick cooking spray, set aside.
2. Season the chicken with salt and pepper, 1/4 tsp cumin and 1/4 tsp garlic powder. Grill over medium heat for 5 to 6 minutes, flipping halfway through, until cooked. Remove from grill and cover loosely with foil for 5 minutes. Cut the chicken into 1/2 inch strips and squeeze the juice from half of a lime over the top of them, set aside.
3. Heat a large cast iron skillet over medium to medium high heat. Once hot add the peppers and onions and let cook, only stirring once a minute until the peppers and onions are lightly charred and starting to soften. Squeeze the juice from the other half of the lime into the pan and season with 1/4 tsp cumin, 1/4 tsp garlic powder and salt as desired. Stir to coat and then remove pan from heat. 
4. To assemble burritos warm up tortillas in the microwave until pliable. Divide the chicken strips, peppers and onions, and cheese among the 10 tortillas and fold up burritos, enclosing the mixture inside. Lay seam side down on the baking sheet and spritz the tops of the burritos with cooking spray. Bake for 10 to 15 minutes or until the burritos are golden brown and crisp.
5. Top with any additional toppings as desired. 

Schema

Cheesy Chicken Tamale Skillet Dinner

2

cups shredded cooked chicken breast

2

cans (4.5 oz each) Old El Paso™ chopped green chiles

1

can (14.75 oz) Green Giant™ cream style sweet corn

1/2

teaspoon ground cumin

9

oz plain polenta (from 1-lb package), cut into 1/2-inch slices

1 1/2

cups shredded Monterey Jack cheese (6 oz)

1

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

1Heat oven to 350°F. Spray 10-inch cast-iron or ovenproof skillet with cooking spray.

2Heat skillet over medium heat. Add chicken, chiles and corn; stir to combine. Stir in cumin; add salt and pepper to taste. Cook about 3 minutes or until thoroughly heated. Remove from heat. Top with cheese. Arrange polenta Green Chicken 

slices in even layer on top.

3Unroll dough; separate into 8 triangles. Place shortest side of each triangle on rim of skillet over cheese with dough point in center.

4Bake 17 to 20 minutes or until dough is golden brown. Carefully remove skillet from oven. Let stand 5 minutes before cutting into wedges to serve.

Crock Pot Smothered Beef Burritos

Turn on your broiler and place it in the oven till the cheese is melted and bubbly.

Serve it with a side of Cilantro Lime Rice from Two Peas and Their Pod, along with some chips and you have one fantastic meal! So easy I’m sure you’ll love it.

 Crock Pot Smothered Beef Burritos

Yield: Serves 6

recipe adapted from Food Pusher 

Ingredients

• 2.5 pounds Chuck Roast
• 1 1/2 cups Enchilada sauce
• 1/2 medium onion, diced
• 4 oz can of diced green chiles
• 2 garlic cloves, minced
• 2 beef bouillon cubes
• salt and pepper
• 6 large tortillas
• 1 can refried beans
• 2 cups shredded cheddar cheese

Instructions

1. Cut the roast into 1 to 2 inch cubes, trimming off as much fat as you can. Place the beef into a crock pot and add the enchilada sauce, onion, green chiles, garlic, and bouillon cubes. Give it a good stir, cover and cook on low 7-8 hours. (or high for 3-4 hours). Check the beef and add salt and pepper to taste.
2. Once the beef is cooked, turn on the broiler in your oven. Warm up refried beans in the microwave in a microwave safe dish. Spoon a couple tablespoons of beans on each tortilla. Remove some beef from the crock pot with a slotted spoon and place on top of the beans. Fold the burrito up, top with some sauce from the crock pot and then add cheese on top. Place under the broiler till the cheese is melted and bubbly.
3. Enjoy!

Tamale Casserole

Print

Chicken Tamale Casserole

Yield: serves 6 to 8

Ingredients

• 1 package (8.5 oz) corn muffin mix (such as Jiffy)
• 1 can (14.5 oz) cream-style corn
• 2 eggs, lightly beaten
• 1/2 cup milk
• 1 tsp chile powder
• 1/2 tsp cumin
• 2 cups shredded taco cheese blend, divided
• 1 1/2 cups enchilada sauce
• 3 cups shredded cooked chicken, from rotisserie chicken
Optional Toppings:
• diced tomato
• sour cream
• shredded lettuce
• sliced black olives
• chopped green onions
• finely chopped cilantro
• salsa

See the Broth that Cooks Trust the Most.

Instructions

1. Preheat oven to 400 degrees F. Lightly spray a 9x13 inch casserole dish with non stick cooking spray, set aside.
2. In a large bowl combine the corn muffin mix, cream-style corn, eggs, milk, chile powder, cumin and 1 cup of cheese. Stir till combined then pour into the casserole dish. Bake for 20 minutes.
3. Remove from oven and use a knife to pierce the cornbread mixture several times all over. Pour the enchilada sauce all over the top of the casserole. Top with the shredded chicken and remaining cheese. Bake for an additional 20 minutes.
4. Let cool for 10 minutes before slicing into pieces and serving with optional toppings. Enjoy!

Posole (food52dotcom)

• 2 pounds green Poblano chili peppers
• 1 pound chicken breast, roasted or bbq'd
• 2 cups posole (Rancho Gordo is my favorite)
• 1 medium onion, diced
• 1 large bunch of fresh oregano
• 6 cups chicken stock
• 1/2 head of Napa cabbage, shredded
• 3 or 4 cloves of garlic, peeled
• 1 lime, cut into wedges
• salt to taste

1. Soak the posole for at least 3 hours or overnight. Add 10 cups of water and about 3 or 4 cloves of peeled garlic and cook over medium heat for about 3 hours or until tender to the taste. Watch carefully as it is cooking and add more water as needed.
2. Roast the Poblano peppers over a gas flame, under a broiler or easiest of all , on the BBQ. After all sides are blackened, cover them in a bowl or place in a plastic bag or paper bag. Cool and the skins will slip off effortlessly. Remove the stem and the seeds.
3. Saute the onions in a little bit of olive oil. Roast the chicken breasts. (or BBQ them) Shred the chicken.
4. In a blender, put the sauteed onions, the garlic cloves, about a third to half of the cooked posole, 3 tablespoons of fresh oregano, the peppers and 4 cups of the chicken stock and blend until smooth. (you may have to do a couple batches)
5. Pour the blended mixture into the pot with the remaining posole and add the shredded chicken and the remaining 2 cups of chicken stock and simmer for at least an hour. If the soup seems too thick, add some more chicken stock or water.
6. Shred the Napa cabbage and strip the leaves off the oregano. To serve the soup, ladle into soup bowls, put a small mound of cabbage on top and garnish with oregano. Serve with a wedge of fresh lime.

Grilled Fish Tacos
chindeepdotcom

Grilled Fish Tacos

Grill 16 to 20 oz. fresh, mild fish (such as cod or haddock) that has been rubbed with a little cumin, paprika, and cayenne pepper.

Rub a little olive oil on both sides of 10 small corn tortillas. Working in batches, lightly brown them in a skillet.

Grate a few cups of extra sharp cheddar cheese.

Mix a small bag of coleslaw mix with coleslaw dressing, 3 chopped green onions, cumin, dill, salt and pepper (to taste)

Chop 5 Roma tomatoes and put them in a bowl with 3 minced garlic cloves

Stuff warm tortillas with cheese, fish, slaw, and tomato topping.

Squeeze fresh lemon juice over the tacos.

Top with a little sour cream.

Season with plenty of Sriracha hot sauce if you like spicy.

Baked Southwestern Eggrolls & Meal Planning

Nutritiouseatsdotcom

 

Print

Baked Southwestern Eggrolls

Yield: 21 eggrolls

INGREDIENTS:

• 2 cups frozen corn, thawed
• 1 can (15 OUNCES) black beans, rinsed and drained
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dried
• 1 1/2 cup shredded Mexican cheese blend
• 1 can (4 ounces) chopped green chilies, drained
• 4 green onions, chopped
• 1/4 cup chopped cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne red pepper
• 1 package (21) egg roll wrappers
• **1 egg beaten for sealing egg roll (can substitute water)

DIRECTIONS:

1. In a large bowl, combine everything but the egg roll wrappers. Place ~1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling and continue to roll tightly to seal (see directions on egg roll wrapper). Using your finger, moisten remaining corner with egg. Repeat.
2. Place seam-side down on a baking sheet coated with cooking spray. Brush tops of egg rolls lightly with olive oil. Bake at 425 degrees F for 10-15 minutes until lightly brown. Turn them halfway through baking.
3. Serve warm with salsa, guacamole and/or sour cream.

Notes

I have substituted sauteed bell pepper for the spinach- how ever you make them they are always a big hit.

White Chicken Enchiladas
Pioneer woman.com

Ingredients
2-½ cups Cooked, Shredded Chicken
2 cups Reserved Broth From Chicken
3 Tablespoons Canola Oil
12 whole Corn Tortillas
1 whole Large Onion, Diced
3 whole 4 Oz Cans Whole Green Chilies, Diced
1 whole Jalapeno, Seeded And Finely Diced
1 teaspoon Paprika
½ cups Heavy Cream
2 Tablespoons Butter
2 Tablespoons Flour
1 cup Sour Cream
2-½ cups Monterey Jack Cheese, Grated
Salt And Pepper, to taste
Picante Sauce (optional)
Cilantro, Chopped
Preparation Instructions
Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.
Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.
Serve with picante sauce, if desired.

mexican lasagna
{ourrecipeclubdotcom}

 

½ Pkg. (16 strips) wide Lasagna noodles

1 lb. lean ground beef

½ c. chopped onion

½ c. chopped green bell pepper

2  12 oz. jars salsa

1 7 oz. can whole kernel corn, drained

1 tsp. chili powder

1 c. (8 oz) cottage cheese

2 c. shredded medium cheddar cheese

Sliced black olives

Sour cream

Cook lasagna noodles and drain.  Brown onion, green pepper and ground beef, drain grease.  Add salsa, corn and chili powder.  In 9x13 pan, arrange noodles and sauce alternately with cheeses between.

(Save some cheese for top) Garnish with extra cheese and sliced olives.  Cover with foil (use tooth-

picks to keep foil from sticking to cheese!) Bake at 375F for 30-40 minutes.  Let rest for 10 minutes after removing from oven.  Serve with sour cream.

----------------------------------------------------------------------------------------------------------------

Carne Asada

I
2 Lb. carne asada or skirt steak (sliced very thin) 
Marinade:
1/4 c. adobo sauce (not adobo paste, if you are having a hard time finding it, you can get the canned chilies in adobo sauce and just use the sauce from it)
1/4 c. vinegar
1/4 c. soy sauce
1/4 c. beef broth
4 oz. can diced chilies
2 Tbsp. diced jalapeno (canned is fine)
1 onion, finely diced
4 cloves garlic, minced
1/2 bunch cilantro
1 1/2 Tbsp. fresh oregano (or about 1 tsp. dried)
7 shakes green Tabasco sauce
juice of 1 lime

Combine marinade ingredients. Add carne asada to marinade (separate out the slices so it all gets evenly covered in the marinade) Place meat and marinade in a Ziploc bag, squeeze out all the air, and seal tightly. Allow to marinate overnight (or at least 6-8 hours). Heat grill to medium-high heat and place meat on grill for about 1-2 minutes on each side (it is way thin so it will cook through quickly). Remove from grill and serve (if you are putting the carne asada in something.. like burritos, tacos, quesadillas... etc.. cut the carne asada into smaller, bite sized-pieces or slices).