baiduhaiChicago News, Sports & Business

Home > Reviews

Author Image: Taylor Rock

Taylor Rock

All Stories

THEY MARINATE CUTS THAT NEED IT| For less tender steaks like flank, skirt or round, Wasser suggests a tenderizing marinade that contains acidic ingredients such as lemon juice, flavored vinegar or even Dr. Pepper as well as natural enzymes like ginger or pineapple. Allow a fourth- to a half-cup of marinade for every pound of beef and marinate for six to 12 hours in the refrigerator — never at room temperature. Dry rubs and marinades work best when cooking beef on a grill, Wasser says. Avoid pastes or marinades with high sugar content to minimize burning.
TACOS ENVENENADOS | The direct translation for this dish is "poisoned tacos," but there's nothing toxic about it. Tacos envenenados are typically filled with beans, potatoes, chilis, onion, cheese and chorizo, and then fried in butter to crispy perfection.