Carne de Corona

Carne de Corona

Ingredients:

4 - Skirt Steaks Tenderized (approximately 1.5 lbs)

2 - 24 oz Bottles Corona Extra

1 Large Red Pepper

1 Large Green Pepper

1 Large Orange Pepper

1 Large Yellow Pepper

2 Large Poblano Peppers

1 1/2 tsp Garlic Salt

Pepper

6 Limes

1 bundle of fresh Cilantro

6 Bottles of Negra Modelo

2 Cloves of Fresh Garlic

Garlic Salt and Pepper the steak. Cut skirt steak into three long slices per steak (width should be about 1 in.).

Cut all peppers into 8ths.

Roll combination of 1 or 2 slices of green/red/yellow/orange peppers with slice of pablano in steak once to overlap and skewer. Cut steak after skewering and repeat. 3 steak rolls per skewer. Makes approximately 16.

Marinate in Corona Extra, Garlic Salt, 3 fresh squeezed limes, and 1/2 a bundle of cilantro. Marinate in the refrigerator overnight (or at least 2 hours).       

Next morning pour Negra Modelo, 2 cloves of minced garlic,  juice from 2 fresh limes, and remaining peppers in crockpot. Heat on low for 1 hour.  Next put all of the skewers in crockpot for 2 additional hours stirring occasionally.

          

Take skewers out of the crockpot and bring to tailgate.  After the grill is heated, place on grill just long enough to get the grill marks only flipping once. While skewers are on the grill brush the Negra Modelo braise on the steak.

Take off the grill and put on a plate. Squeeze fresh lime on steak and garnish with cilantro.

          

***Note: If you do not have time to braise in the crockpot, you could grill using just the marinated skewers.