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"One of my favorite things about Mexican food is how flavorful the meats are. While most American meat recipes recommend seasoning meat with only a sprinkling of salt and pepper, my personal tastes have always leaned toward more robust flavors. My favorite meat dishes—from pulled pork to pot roast—are deeply seasoned and tender."
Ingredients
  • CARNE ASADA
  • subheading: 6 to 8 10 MINUTES 4 HOURS 4 HOURS 20 MINUTES:
  • 2 pounds skirt steak
  • 1 lime, juiced
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 7 cloves garlic, minced
  • ¼ cup fresh cilantro, rough chopped
  • 2 teaspoons Mexican oregano, dried
  • 1½ teaspoons salt
  • ½ teaspoon pepper
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