BagfullofPings
IEHHC
SoCal Beach HERF recipe.
4-5 lbs. of meat. I use flap meat from Stater's Bros.
Juice of 2 Limes
Juice of 2 Lemons
Juice of 2 Oranges
2 table spoons of Chili Powder
2 table spoons of Cummin
5 Garlic cloves
1/4 -1/2 of Soy Sauce. 1/4 for regular and 1/2 with low sodium
1 medium onion. Sliced or chopped
1 bunch of Cilantro. Chopped
For Saturday I used just shy of 7lbs. and everything was doubled except:
Garlic
Onion
Cilantro
I usually store it in a large mixing bowl, or a 2 gallon Ziploc bag.
Minimum is 4 hours, but best is 24 hours. With 4 hours, mix it up every hour. With 24 hours, mix it up every 4 hours or so.
Enjoy!!
Jason
4-5 lbs. of meat. I use flap meat from Stater's Bros.
Juice of 2 Limes
Juice of 2 Lemons
Juice of 2 Oranges
2 table spoons of Chili Powder
2 table spoons of Cummin
5 Garlic cloves
1/4 -1/2 of Soy Sauce. 1/4 for regular and 1/2 with low sodium
1 medium onion. Sliced or chopped
1 bunch of Cilantro. Chopped
For Saturday I used just shy of 7lbs. and everything was doubled except:
Garlic
Onion
Cilantro
I usually store it in a large mixing bowl, or a 2 gallon Ziploc bag.
Minimum is 4 hours, but best is 24 hours. With 4 hours, mix it up every hour. With 24 hours, mix it up every 4 hours or so.
Enjoy!!
Jason
