karnitas’s Profile
Recent Comments
Cook the Book: 'Tacos'
In the square of Alamos, Sonora. Freshly grilled strips of carne asada, in a freshly made flour tortilla (they roll with flour, not corn in the North). Salsa made from chile de arbol, cilantro, onions, some grilled jalapeño, and a cold one. The best ever.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
flank or skirt!
but porterhouse will do in a pinch. Especially at 2 lbs each.
See more comments by karnitas »
Recent Posts
karnitas hasn't written a post yet.
Recent Favorites
karnitas hasn't favorited a post yet.
Recent Polls
karnitas hasn't answered any polls yet.
Recent Quizzes
karnitas hasn't taken any quizzes yet.
I totally agree with the previous commenters. Shark is not a great choice here. When I was in Mexico, we used Dorado - or mahi-mahi that was line caught that day.
Here in the US, there are local alternatives to using Shark - you are basically looking for a white fish with some "body" to it that will hold up to the frying.