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Owner's Manual |
Recipes
Serves 4 |
2 - 4 hours
Ingredients
• 12 oz of blond beer
• 2 lb of sirloin steak
• 1 bunch cilantro (finely chopped)
• 1/4 white onion (finely chopped)
• 1/4 tablespoon of black pepper
• 4 garlic cloves (chopped in
big chunks)
• 1/4 cup of vegetable oil
• 24 tortillas (small, 4.5" tortillas)
• Salt (to taste)
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RECIPES FOR
LUNCH & DINNER
TACOS BORRACHOS
S T E P 0 1
Season the sirloin steaks with salt and black pepper, making sure
that you rub the salt and pepper well into the steaks.
S T E P 0 2
Slice the steak into small pieces.
S T E P 0 3
In a plastic bag, place the steak pieces, onions, garlic, and cilantro.
Mix all ingredients together.
S T E P 0 4
Once all ingredients are mixed, add little by little the content of
the bottle of beer (cold or room temperature) into the plastic bag.
S T E P 0 5
Take the air out of the plastic bag and let the meat marinade in
the refrigerator between 2 and 4 hours.
S T E P 0 6
When the meat is ready, drain the beer and place the meat
on a plate.
S T E P 0 7
Pre-heat the Blackstone griddle at medium heat for five minutes.
Then, add vegetable oil to the surface and let it get to temperature for thirty
seconds. Add your previously marinated steak to the Blackstone griddle.
S T E P 0 8
Cook the steak for about three minutes or until the steak is thor-
oughly cooked, and place in a bowl.
S T E P 0 9
Spread all remaining steak juices in the griddle, and place the
tortillas on top until the tortillas are cooked (the tortillas change color
slightly and they become malleable), turning the tortillas from time to time.
S T E P 1 0
To make the tacos, place one tortilla on top of the other (two torti-
llas together). With a spoon place the steak on top of the tortillas and garnish
with white finely chopped onion and cilantro . You can also add your favorite
salsa as well.
Model 8001
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