carne asada
hi friends, lovers + people probably related to me —
72 — my new running shoes finally came in
my favorite thing to do when it gets nice out is to walk home after working in the loop, an underrated way to see the city
you can’t make everyone happy you’re not a taco
except for me, i am a taco — at least half at this point. the summer i first moved to the city i made a hierarchical list of mexican restaurants based on their carne asada. dm me if you want access to it. note this is not to be confused with both my taco bracket + my burrito bracket those are separate entities not reported to the SEC.
ingredients
flank steak
limes
clementine(s)1
salt & pepper
olive oil
garlic
jalapeños
balsamic vin
tops + bottoms
cilantro
onions
radishes
salsa verde2
limes
tiny tortillas
non optional sides + beverages
chips + guac, salsa & or queso
topo chicos
margs/palomas/some good cold beers
steps
1st get out your non-negotiables (your trash bowl, your favorite cutting board, that sharp knife you have to hand wash and might be less sharp than you remember, something to put what you’re about to make in). combine the juice of 3 limes, 2 clementines, some olive oil, splash of balsamic vin, a couple of cloves of grated garlic like 4 really, enough salt + pepper to make you feel something, + 2 sliced jalapeños. next cut your flank steak into larg(ish) chunks mix into the marinade - cover + put in the fridge for awhile.
2nd a couple of hours later take out your steak ( you should always cook this at room temp) prep your other things (i.e. toppings, doing the lil flip with the tortillas, sides, bevs, etc. unless your me + already made the sides & course(d)them out like you’re in a restaurant) in a screaming hot cast iron drop the steak nuggs, cook till slightly crispy on the outside + tender in ( please open your doors/windows/etc. i don’t want to be responsible for setting off your smoke alarms totally okay with alienating your neighbors)
3rd make your lil tacos, take a picture bc phone eats first after all, eat them. go back for 2 more, maybe 3.
particularly good things i consumed recently
con todo take 2 ~ the PAMBURGUESA + the sikil pa’k + some mezcal margs3
a taco stop4 in-between bridget’s baccalaureate + graduation where i took a sip of salsa like a soda
a mini van in grand rapids with the license plate van van
the best veggie cream cheese + a v. good bagel to kick of mother’s day which also featured a signature special meal (crispy lemony chicken cutlets, shallot arugula salad + stuffed shells5)
the most perfect day for baseball ~ monday when it wasn’t too hot ~ beers + something called the heater, just trust me
outside voices + GIANT — to catch up with kiera on the hottest tuesday in recent memory (we asked for their coldest driest wine), it had been way too long
that first bike ride to the lake + back
this interview bc i have not come v. far from the font obsessed college radio dj i was from fall 2013 - spring 2016. 89.9 high on the mountain low on the dial, eclectic hectic mondays forever.
the ramp ranch pizza @ bungalow — get extra ramp ranch even though it costs $2
currently consuming
a stack of cookbooks that i’m going to read in bed like they are novels, seriously contemplating these sunglasses to be incognito + fabulous
as always,
mk
an excellent name for a a baby
you can make this yourself or you can buy my favorite one @ cermak produce
don’t worry i still got the al pastor + it’s still so v. good
not to be confused with taco stop(tm) which is apparently a taco chain in milwaukee
only make this for people you love or i love