Preparation:
Put all the ingredients in a blender jar and blend.
Pour marinade over meat so that all of it is covered. You can do this in a glass bowl or in a 2 gallon Ziploc bag. Let the meat marinate in the refrigerator at least 6 hours, preferably overnight.
Drain meat and grill over hot charcoal, with direct heat method, for about 5 minutes per side.
Serve with warm flour tortillas and sautéed onions and green and red bell pepper slices.
Top with red or green taco sauce or tomatillo salsa and guacamole. |
