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Kita Roberts | Girl Carnivore

Your Last Minute Cinco De Mayo Menu 🔥

Published 9 days ago • 1 min read

​BEEF | PORK | POULTRY | SEAFOOD | LAMB | SHOP​

Taquería-Style Carne Asada Tacos

Skirt steak off a screaming-hot grill smells like every taquería you've ever eaten at. Lock in flavor with a marinade, then the grill handles the char in under three minutes, and one knife move after the cook - that most recipes never mention - is what puts the texture in every single bite. This is the carne asada people ask you to make again and again.

🍽️ WEEKNIGHT WINNERS

Sharp Tip:

Pull the steak from the marinade and pat it dry with a paper towel before it touches the grill. A wet surface means steam (and flare-ups). And steam means no crust. The whole point of carne asada is that char, the dark, crackled edge that makes every bite amazing. Don't let 30 seconds of prep time be what breaks it for you.

⏳ WEEKEND PROJECT

Dutch Oven Carnitas

We make these in big batches and freeze them for easy carnitas or bowls, folded into our eggs, and for epic quesadillas . Pork shoulder braised in orange juice, cumin, and chiles — then shredded and thrown under the broiler until the edges crisp and go dark. That last step is what separates carnitas from pulled pork. One afternoon of cooking. Five days of not thinking about dinner.

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Kita Roberts | Girl Carnivore

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