100% food storage: Carne Asada Marinade (for street tacos) and the different LEVELS of food storage has paid off



Although we've been living 100% on food storage since November 2023, I can't say that one part of our food storage levels has been better than the other.  They have all came in handy and work together.

There are some days I go to the kitchen pantry and see exactly what I need to pull off a meal and say "Oh Thank you God for this stocked pantry!", but then the next day I will need a couple items and go to the 2-3 year pantry and 'grocery shop' and come into the kitchen with 3-4 items I needed and "Thank you God you put it so strongly on my heart to prepare... and I had these exact items I need!"     And yet, this week I've been ever-so-thankful for my freezers.  Oh thankyouGod for my stocked freezers.... what a blessing they have been over the past 4 months!!!

And that is why I'm thankful this week because yesterday I was craving 'street tacos' - made with grilled, marinated steak.  

Great on thin sliced pork and chicken.  Great on steak too.  And normally I would have sliced these steaks thinner or into strips to get more marinade on them but I was in a serious hurry/rush to get this done ASAP and get out the door to the library to story time with the 3 year old so I got it together as fast as I could and left. Leave your meat/poultry thick if you wish for a mild flavor, but slice and marinade a long time for an intense flavor.

I grilled these last night, served with a sauce I whipped up from ingredients in the fridge and cupboard, pulled out a food sealed package of corn tortillas I had saved from 'leftovers' from when we had family visiting last July (?)  August (?). 

Carne Asada Marinade

1/2 c soy sauce  (Used liquid Aminos)
3 garlic cloves, minced
1 T vinegar
1 small jalapeno pepper, chopped fine
1/3 c lime juice (from the freezer, squeezed and froze last Fall)
1/4 c lemon juice (used all lime juice this time, no lemon)
1/2 t either chipotle seasoning or cayenne
1 T (scant) chili powder, cumin and paprika
3/4 t dried oregano
1/4 c fresh parsley (you can use cilantro)
1/2 c oil (preferably olive oil)
pepper (about 1/2 t) but not salt as the soy sauce is very salty

Place all in a ziploc baggy (double bag) or in a ceramic or glass container, and add about 2 pounds thin steaks or other meat.  Let marinade overnight.  Grill until done, slice across the grain and serve.  I opted to serve with tortillas, salsa, sour cream, cheese, avocados and lettuce.   


Here is a picture of one of the many (many) times I've made this recipe - this time with pork.  I use this same marinade on beef, pork and chicken - and love them all.










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