Carne asada from Tex-Mex - Traditions, Innovations, and Comfort Foods from Both Sides of the Border (page 186) by Ford Fry and Jessica Dupuy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef rib-eye steaks or beef skirts for beef rib-eye cap.

  • jimandtammyfaye on February 23, 2025

    Absolutely delicious! I used high quality ribeye steaks and topped with Pico de gallo (Tyler Florence's is always my go-to, but I imagine there is a good pico recipe in this book too)

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