Carne Asada Skirt Steak

1. Marinate skirt steak for 8 hours (preferably), but at least 2 hours if in a hurry – keep refrigerated until ready to cook (my preferred method for skirt steak to ensure a good char while keeping this thinner cut to medium rare).
2. Bring grill to high heat and cook to desired doneness – I find at extremely high heats, 2 min per side (or 1 min x 4 for “X-patterned grill mark”s) gives a nice medium rare to medium doneness – skirt steak does not like to be well done! Top with Cotija cheese and serve.

Marinated Shrimp Asada

1. Marinate shrimp for 1 hour – any longer and the citrus from the limes will begin to “cook” the shrimp.
2. Grill or pan sear until cooked through – they cook fast! Top with Cotija cheese and serve.

1. Heat oil in saucepan over medium-low heat.  Add onions and cook until edges barely begin to brown. 
2. Add sazón and stir continuously for 30 seconds to bloom the spices. 
3. Add beans and stock (or water), cover, and stir every two minutes or less until beans are hot and begin to break down (usually about 10-15 minutes). 
4. Add salt and pepper to taste (likely need very little, if any). For a rustic dish, mash with a spoon.  For a smoother dish, place in a food processor and pulse until smooth.