If time allows rest marinated meat at room temperature for two hours, then grill over low heat to desired internal temperature, rest covered for 10 minutes before slicing thinly across the grain. Slow cooking helps avoid overcooking.
Assemble tacos: tortilla, guacamole, meat, cheese, lettuce and salsa and serve immediately. Also great with onion, sour cream and any favorite topping.
Toss ingredients together immediately before serving, season to taste with Butcher’s Sea Salt flakes. – Chef Mick Rosacci, Tony’s Markets
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