Region: Sonora, Sinaloa or Baja California
Ingredients
- 1.5 lbs flap meat, thinly sliced
- 1/4 cup lime juice
- 1/4 cup orange juice
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon chipotle chili powder
Preparation
- In a large bowl, combine lime juice, orange juice, soy sauce, olive oil, garlic, chili powder, cumin, oregano, sea salt, black pepper, paprika and chipotle chili powder.
- Add the butterflied flap meat to the marinade and stir to coat evenly. Cover and refrigerate for up to 2 hours.
- Grill or sear the marinated flap meat for 2-3 minutes per side, or until desired level of doneness is reached.
- Serve immediately in warm tortillas with your favorite toppings, such as chopped onions, cilantro, lime wedges, and salsa.
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