 | Tacos PlacerosManny Hinojosa / Mixologist |
| • | 1 oz. The Perfect Purée Red Jalapeño Puree, thawed |
| • | 2 oz. The Perfect Purée Blood Orange Concentrate, thawed |
| • | 2 lbs. of flank steak or carne asada |
| • | 1/2 tsp. oregano powder |
| • | 1/2 tsp. black ground pepper |
| • | 1/2 tsp. of salt |
| • | 1/2 onion, sliced |
| • | 2 oz. soy sauce |
| • | 2 oz. fresh lime juice |
| • | 4 oz. orange juice |
| Method: | |
| 1. | In a large zip lock bag, combine all the ingredients, including meat. |
| 2. | Place in the refrigerator for a minimum of six hours. |
| 3. | Grill meat at desired temperature. |