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November 13, 2012
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Carne Asada by FutureChefHaku Carne Asada by FutureChefHaku
Marinated skirt steak (juice of a lime, a lemon, and an orange, with salt, pepper, and garlic wit) with caramalized, with a simple salad (lettuce, tomato, carrots, and avocado, with red wine vinaigrette), and frijoles puercos (beans, cooked with chorizo and bacon)
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:iconmaestrotomberi:
MaestroTomberi Featured By Owner Nov 15, 2012   Digital Artist
La falda yo la prefiero hacer guisada, ya que siempre quedará mucho más tierna y es una carne que se presta principalmente a ello. De otra manera se me antoja muy correosa. Aaaah... frijoles puercos... ¡¡Eso sí que está bueno!!
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:iconfuturechefhaku:
FutureChefHaku Featured By Owner Nov 15, 2012  Hobbyist General Artist
La falda, en mi opinion, es la carne perfecta para casi todo. Es uno de mis cortes favoritos de carne. Aun asi, prefiero asarla o deshebrarla. Para tinga de rez.
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:iconmaestrotomberi:
MaestroTomberi Featured By Owner Nov 16, 2012   Digital Artist
Para gustos, colores :).
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:iconfuturechefhaku:
FutureChefHaku Featured By Owner Nov 16, 2012  Hobbyist General Artist
Claro =)
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