Tony and Maribel

Carne Asada:

1. Squeeze the juice of 5 oranges + 5 limes into a large bowl.
2. Add 1 tbsp cumin, pepper, chili powder, oregano, 4 tbsp salt, and a splash of oil.
3. Mix in the sliced onion, chopped cilantro, and minced garlic.
4. Add the flap meat to a Ziploc bag, pour in the marinade, and marinate for 4 hours.
5. Grill to your desired doneness.

Molcajete Salsa:

1. Roast the 5 jalapeños and 5 tomatoes until soft.
2. Grind 3 garlic cloves, 1 tsp salt, and 1 tsp black pepper in a molcajete until paste-like.
3. Add the roasted tomatoes and jalapeños one by one, grinding to your desired texture.

Smashed Beans:

1. Heat 1 tbsp lard in a cast iron skillet.
2. Add the 1 (32 oz) can of pinto beans and smash while cooking until creamy and to your liking.