Mexican meal

When we are skiing I try and do something hearty and communal every night.  I made this when were out there this past week.  Plan on making it again when we return in March.  

Hanger Steak Marinade – I used this for roughly 3.5 lbs of meat

1/2 cup fresh lime juice

1/2 cup olive oil

6 Tbsp. paprika (spicy or smoked or regular)

4 Tbsp. chopped fresh cilantro

2 Tbsp. ground cumin

2 tsp. kosher salt

Marinate for 4 hours or more.  I put this all in a plastic bag in the morning for the evenings meal.

Cabbage:

1/2  head of green cabbage cut into 2 wedges with core intact

1 large vidalia onion cut in half

6 scallions

1/2 red onion chopped

6 Tbsp. lime juice

2 Tbsp. chopped cilantro

Take the cabbage, onions and scallions and douse in olive oil, salt and pepper.  Grill them for about 15 minutes or until charred.  Then chop up and add the rest of the ingredients.  Serve room temperature.

Sauce:

1 28 ounce can crushed tomatoes

1 vidallia onion chopped

1 small can chipolte peppers marinated in adobo sauce

1 small can of pickled jalapenos

4 Tbsp lime juice

salt and pepper to taste.

In a saucepan saute the onions in olive oil until browned.  Add the tomatoes, peppers and jalapenos, salt and pepper.  Now add the lime juice for taste.  You might want more or less.  You can also add apple cider vinegar if you want.  

Put all of this in a blender and puree.  Serve room temperature.  Spicy!

Slice a bunch of avocados, douse with lime juice and chili powder and serve

I also served soft tortillas on the side.

BIg hit!