Cinco De Mayo Tacos From The Grill

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SF Gate


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Carne asada:

1 1/2 pounds skirt steak, excessive fat removed and silver skin trimmed away

1/2 cup of juices from 7-ounce can of jalapenos en escabeche (save the pickled jalapenos for another use)

4 cloves garlic, minced or pressed

2 tablespoons olive oil

Salt and freshly ground pepper to taste

Lee James' Barbecued Chiles:

12 Anaheim chiles, washed and patted dry

1 tablespoon olive oil + more if needed

12 ounces Monterey Jack cheese, cut into 12 sticks to fit into each chile


2 dozen fresh corn tortillas

Achiote-Marinated Red Onions (see recipe in article link at right)

Roasted Salsa (see recipe in article link at right)

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