CARNE ASADA DE CAMACHO
3 lbs. skirt steak, sliced very thinly
1 c. lemon juice
1 c. lime juice
12 oz. Tecate beer
Salt, pepper, garlic powder, oregano
1 lg. sliced onion
Wash meat and towel dry.
Layer into a large marinade dish by
adding a small amount of liquid, a
layer of meat lightly seasoned with
salt, pepper, garlic powder and
oregano, a few circles of raw red onion.
Continue to layer until all 3 pounds of
meat are saubmerged in the marinade.
Refrigerate for 12 hours, then "restack"
the layers to ensure a fresh circulation
of marinade juices.
Refrigerate for another 12 hours.
Barbecue or broil for a brief time and
serve with fresh salsa and tortillas.
Serves 6.
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