Thanks for the feedback folks. Yup, it's a bit long but i do cover some details that you may not see in other videos. I'll try to chop it down a bunch using YouTube or perhaps repost another one later.
I actually started on Thursday and finished on Tuesday and that was like 3 separate salsa cooks and 5 meet cooks. It was a busy weekend and i was busy serving and attending to the family as well. I had to wrap it up without good video of the finished tacos. We do tend to eat them fairly plain with just the meat and salsa - not all gussied up with chopped cilantro and onion for the video camera.
Then again, i did post it here to entertain text discussion on the recipe.
The salsa is
10-12 tomamatillos - blackened
1-6 serrano chili peppers - blackened (0-2 chilis for mild, 2-4 for medium and 4-6 for hot)
6-8 large cloves of garlic - roasted
salt to taste
Marinade
1 part beer
1 part fresh "limon" juice
1 part olive oil
about 1 tbsp mexican oregano per cup of liquid marinade
about 1 tbsp kosher salt per cup of liquid marinade
6-8 cloves of crushed garlic per cup of marinade
feel free to skip to the Summit cook porn part of the video once you know the recipe.
For anyone that made it through the video, what would you cut? I'm just trying to share an authentic recipe here with as much detail as possible. Thanks!
Topic: Authentic Carne Asada Tacos on the Summit Charcoal Grilling Center..... (Read 1493 times)