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Ultimate Carne Asada Marinade:
For 2.5–3 lbs (1.1–1.4 kg) skirt, flat iron, flap or flank steak

Wet Ingredients
1/4 cup (60 ml) lime juice (about 2 limes)
1/3 cup (80 ml) orange juice (1 small orange)
2 tbsp (30 ml) lemon juice (optional – adds brightness without overpowering lime)
1/4 cup (60 ml) olive oil
1 tbsp (15 ml) avocado oil (or just use 1/4 cup / 60 ml of one oil total)
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) white vinegar
1 tbsp (15 ml) light beer (optional, but great for tenderizing)
2 tbsp (30 g) finely chopped canned chipotle pepper

Aromatics
4 cloves garlic, minced
2 tbsp (20 g) shallot or 1/4 small onion, finely chopped
1–2 tbsp (15–30 g) chopped jalapeño (to taste)
1/2 bunch cilantro leaves & stems, chopped (about 1/2–3/4 cup or 15–20 g)

Dry Seasonings
1 1/2 tsp (9 g) salt
1 tsp (2 g) black pepper
1 tsp (2.5 g) ground cumin
1 tsp (2 g) ground coriander
1 tsp (2.5 g) chili powder
1/2 tsp (1 g) paprika
1/2 tsp (0.5 g) dried Mexican oregano
1/2 tsp (1.5 g) garlic powder (optional – for depth)
1/2 tsp (1.2 g) onion powder (optional – for savory boost)

For the cheese you could use:
monterrey jack
Oaxaca
Chihuahua

Ultimate Roasted Tomatillo Salsa Verde
Yields ~3–4 cups (700–950 ml)
Ingredients:
1½ lbs (680 g) tomatillos, husked and quartered
1 poblano pepper, halved and seeded
1 jalapeño pepper, halved (seeded for mild, leave seeds for heat)
1 small yellow or white onion, cut into wedges
4 garlic cloves, unpeeled
½ avocado (optional, for creamy texture)
½ cup (15 g) fresh cilantro (leaves and tender stems)
2 tablespoons (30 ml) avocado oil
2 tablespoons (30 ml) lime juice (plus more to taste)
1–2 teaspoons (5–10 g) sea salt (adjust to taste)
¼ cup (60 ml) water (add more to thin, if needed)

Fire Roasted Tomato Salsa:
6 roma tomatoes, cores removed
3 jalapeños, seeds removed (or leave some in for heat)
5 garlic cloves, unpeeled
1 small yellow onion, peeled and quartered
1–2 teaspoons (5–10 g) salt (to taste)
1/2 cup (15 g) fresh cilantro, leaves and tender stems
2 tablespoons (30 ml) lime juice (plus more to taste)

Guacamole
Ingredients
4 ripe avocados
1 juicy lime, juiced (about 2 tablespoons or 30 ml)
1 teaspoon (5 g) salt
1/2 cup (15 g) fresh cilantro, finely chopped
3–5 garlic cloves, minced
1 tablespoon (15 ml) avocado oil

Mango Pico de Gallo
2 medium ripe mangoes, peeled and diced
1/2 yellow onion, medium dice
1 jalapeño, seeded and diced
1/2 cup (15 g) fresh cilantro, finely chopped
1 juicy lime, juiced (about 2 tablespoons or 30 ml)
1 garlic clove, microplaned
1 teaspoon (5 g) salt

Cucumber Pico de Gallo
1 large English cucumber, seeded and diced
1/2 yellow onion, medium dice
1 jalapeño, seeded and diced
1/2 cup (15 g) fresh cilantro, finely chopped
1 juicy lime, juiced (about 2 tablespoons or 30 ml)
1 garlic clove, microplaned
1 teaspoon (5 g) salt

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