tag:blogger.com,1999:blog-9147217458046676151.post1078913690888829548..comments2023-04-29T05:49:16.035-05:00Comments on Dentro del Jardin: Hmmm...this doesn't act like a sour orangeSuehttp://www.blogger.com/profile/18391875870787818644noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-9147217458046676151.post-24984378052336194502008-12-20T09:54:00.000-06:002008-12-20T09:54:00.000-06:00I would take those little milanesa steaks and poun...I would take those little milanesa steaks and pound the heck out of them with the fat end of a beer bottle and then marinate them and your adobo sounds great...<BR/><BR/>I have seen several different recados in the big mercado in El Centro hmmm it might be fun to have a "Recodo Cookoff" someday and contrast and compare...<BR/><BR/>Remember my (in)famous "Magical Mexican Marinade" which is equal parts salsa, beer and bottled Italian dressing...<BR/><BR/>The "Magical Mexican Marinade" works equally great on beef, pork, chicken and seafood (especially shrimp) You can use whatever salsa beer or Italian dressing you like and be as simple or fancy as your mood strikes...<BR/><BR/>That time in Baja, we had alambres (shish kabobs in Baja) of beef with poblano peppers grilled on a open hearth and it was memorable<BR/><BR/>I got the "recipe" in Baja California years ago...when I asked "que tipo adrezado Italiano?" the waitperson answered "oh, tipo KRAFT" and that memory has always made me smile!Scottozoidhttps://www.blogger.com/profile/02770206750153657597noreply@blogger.comtag:blogger.com,1999:blog-9147217458046676151.post-86094812591614887632008-12-18T20:11:00.000-06:002008-12-18T20:11:00.000-06:00I agree, it was probably skirt or flank steak. So...I agree, it was probably skirt or flank steak. Sometimes they call it res milanesa. And you better marinade it somehow! You can spread hot mustard or hot paste on it, wrap it around a dill pickle and fry it in a pan for a nice German like meal too!Islagringohttps://www.blogger.com/profile/18181198510287530636noreply@blogger.comtag:blogger.com,1999:blog-9147217458046676151.post-83322914858779255302008-12-17T21:07:00.000-06:002008-12-17T21:07:00.000-06:00Zina - I will have to check the next time I'm at S...Zina - I will have to check the next time I'm at Sam's to see what is actually called. <BR/><BR/>Nancy - I'm not sure if you can buy it in Super Express and if so, if it would have the same taste. Miguel says some of the small tiendas might sell it in town - one around the corner from Captain Tony's house, on Juarez. You can ask for recado rojo if they don't understand adobo. Good luck!Suehttps://www.blogger.com/profile/18391875870787818644noreply@blogger.comtag:blogger.com,1999:blog-9147217458046676151.post-44062078860181001622008-12-17T06:44:00.000-06:002008-12-17T06:44:00.000-06:00Both meals sound wonderful! I was wondering if I ...Both meals sound wonderful! I was wondering if I could get the adobo in bulk like you did instead of in those little packs, and you answered that question for me. I'm coming in February; do they sell it that way at the Super Express, or do I need to go to the neighborhood markets?Nancyhttps://www.blogger.com/profile/11483062413674106062noreply@blogger.comtag:blogger.com,1999:blog-9147217458046676151.post-22203171470546719192008-12-16T09:29:00.000-06:002008-12-16T09:29:00.000-06:00It's hard to mess up a marinade! I add vinegar whe...It's hard to mess up a marinade! I add vinegar when confounded by sweet oranges. That works really well, too. I think you may have had a skirt steak, falda de rez. Or a thin cut sirloin. All those cuts we can't identify can be tough!IslaZinahttps://www.blogger.com/profile/13086331911846338751noreply@blogger.com