Being a Texas girl at heart, I need my TexMex fix every once and a while. I’ve grown up coming home from sports practices after school to a table of chips, salsa and guac, courtesy of my father. And if you ask any of my close friends, they’ll tell you my ultimate weakness is chips and guac. I love shrimp cocktail, escargots, and all the elaborate catches of the sea, but nothing quite compares to the comforting appetizer that is chips and guac.
When I cook meat or chicken, I almost always use a grill or broil it in a pan. I know that I can cook something all the way through by watching it and I’ve never used any other method. That is, until I was recently introduced to the George Foreman. Oh yes, the Foreman grill. The lean meat fat reducing grilling machine. I’ve seen them in practically every male college apartment but never used one until now. The particular George Foreman grill I used had no dial or temperature setting on it…you simple plugged it in and waited for the grill to heat up. I decided to experiment with this portable applicance and made carne asada for dinner one evening.
First of all, I was blown away by how fast the George Foreman grill cooked the meat and second, it really did catch a lot of fat reminisce from the meat! I was skeptical about slapping a piece of meat onto a grill and then closing it, trusting that it was hot enough, but the grill cooked it throughly and completely. Being a college student, I
cheated took a shortcut and purchased the carne asada that was already seasoned. I put the carne asada into warm corn tortillas and paired it with a black bean and corn salsa and of course, guacamole.
Carne Asada (feeds 4…with leftovers)
- 2 lbs. preseasoned flank steak
- 16 corn tortillas (they’re thin, so I doubled them up per taco)
- 1 red onion
- 2 red peppers
- 1 can of corn (or fresh if you can find it)
- 1 can of black beans
- 1 can of diced tomatoes
- 2 cloves of garlic
- 2-3 ripe avocados
- 2 roma tomatoes