This dish was inspired by the pesky Mexico level in Tomb Raider: Underworld. It’s pretty easy, and damn was it delicious.
You can really use any form of meat for this. I would recommend skirt steak or flank steak, but if you’re watching your wallet, tenderloin is A-OK. You can buy your steak in strips, or slice up your meat yourself.
Spice it up.
1 t. Cumin
1 t. Garlic Powder
1 t. Chili Powder
1 t. Paprika
Dash of Salt
Dash of Pepper
(for a bit more of a bite add in 1 t. of chipotle)
Toss the meat in the juice of one whole lime (and an optional tablespoon of oil)
Add the spices and start working it in.
Let marinate for about an hour, or if you prefer over night.
1/2 T. of honey
1 avocado (pitted!)
1/2 medium lemon
1 T. of juice from black beans (optional)
Salt and Pepper to taste
Combine the honey, lemon and the avocado, mixing and mashing to your taste. I used a hand-held mixer, but blenders work too. For a smokey taste, I used some of the juice from a can of black beans, but this is optional. Season with salt and pepper to your taste. Speaking of which, make sure you taste this as you go, especially when you are adding the lemon!
Combine one can of black beans (strained) and corn (strained) in a pot. Add in about half a tablespoon of butter and let that cook on low on a back burner while you focus on tossing your carne asada in butter or oil on a pan over medium heat. I also chopped up some red pepper and onion to sautee with the meat.
Serve with tortillas, and you’re done!