Teriyaki Sauce

 Ingredients

1 cup (8 oz) water

5 tablespoons (67 g) packed light brown sugar

1/4 cup (2 oz) low sodium soy sauce

1–2 tablespoons honey

1 large clove garlic, minced

1/2 teaspoon ground ginger

2 tablespoons cornstarch

1/4 cup (2 oz) cold water

Instructions

Combine the 1 cup water, brown sugar, soy sauce, honey, garlic, and ginger in a medium saucepan and set over medium heat.

In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan.

Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out.

Bay Burrito Seasoning

1/2 cup Diced yellow onion

2 TBSP diced Green Chilis

2 TBSP Salt

2 TBSP Pepper

1 TBSP Garlic Powder

1 TBSP Hot New Mexican Chili powder

1 TBSP Chili Powdered blend

2 tsp Mild New Mexican Chili powder

1 quart canned diced tomatoes

1 quart of green beans drained

Dry Seasoning Mix

2 TBSP Salt

2 TBSP Pepper

1 TBSP Garlic Powder

1TBSP. Hot New Mexican Chili powder

1 TBSP Chili Powdered blend

2 tsp Mild New Mexican Chili powder

Steak Carne Asada

 Marinade:

3 pounds flank steak

¾ cup orange juice

½ cup lemon juice

⅓ cup lime juice

1 bunch fresh cilantro, chopped

½ cup soy sauce

4 cloves garlic, minced

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon ground paprika

1 tablespoon ground black pepper

1 teaspoon finely chopped canned chipotle pepper

1 teaspoon dried oregano

½ cup olive oil

Step 1

Combine orange juice, lemon juice, and lime juice for marinade in a large glass or ceramic bowl. Add cilantro, soy sauce, garlic,

chili powder, cumin, paprika, black pepper, chipotle pepper, and oregano; stir to combine.

Step 2

Slowly whisk in olive oil until well combined. Remove 1 cup of the marinade and place in a small bowl; cover with plastic wrap

and refrigerate for use after the steak is cooked.

Step 3

Place steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound steak

with the smooth side of a meat mallet to a thickness of 1/4 inch.

Step 4

After pounding, poke steak all over with a fork. Place steak in the marinade in the large bowl, cover, and marinate in the

refrigerator for 24 hours.

Step 5

When ready to cook, preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Step 6

Remove steak from the marinade and shake off excess. Discard the remaining marinade.

Step 7

Cook steak on the preheated grill to desired doneness, about 5 minutes per side for medium-rare.

Step 8

Remove steak from grill and slice across the grain.

Step 9

Place on a serving platter and pour the reserved, unused marinade over top. Serve immediately