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10 lb Meat (use cheap cuts of meat (beef/pork) or chicken)
1 c Lemon juice
1 c Vinegar
1 c Oil
2 tb Chile powder
1 tb Oregano
2 tb Chopped garlic (or to taste - I add more)
Salt & pepper to taste (I don't use the salt)
The longer you leave the meat in the marinade the more tender the meat will be - this is great with cheaper/toughter cuts of meat - this can be done several days before cooking
I prefer to slice the meat (put in freezer till solid enough to cut) then slice thin slices and put in marinade, mixing thoroughly and refrigerate - turning occassionally to keep the marinade well mixed in
Grill over BBQ - this goes quickly, so you'll be putting meat on & taking some off - put cooked meat in covered roaster to keep warm - serve w/flour tortillas and all the fixings (guacamole, shredded cheese, lettuce, salsa, peppers, tomatoes, onions, refried beans, black beans, etc) - enjoy
note: if you prefer to keep the meat whole & slice later, you can marinade it a lot longer to make sure its all absorbed throughout the meat - baste w/the marinade as it cooks
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