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Carne Asada
Recipe provide by Chef David Cooke of Arowhon Pines Resort 
in Algonquin Park, Ontario 
Serves 8

Chef David served this interesting dish for our guests to enjoy at the Wines to Warm your Winter wine tasting in January 2008. This dish was paired with the Erraruriz Max Reserva Shiraz.  This dish begs for a big & bold red wine to enhance the rich flavours of the stewed beef.  Enjoy!

1 Tbsp olive oil
1 kg flank steak, well trimmed, cut lengthwise in half  
300 grams pork shoulder  
1 tsp garlic, minced  
2 tsps ground cumin  
1/4 cup lime juice  
2 small tomatoes, diced  
2 small onions, sliced  
1/2 red pepper, sliced  
1/2 grams pepper, sliced
1/4 cup Chopped fresh cilantro 
200 ml tomato juice  
1/2 avocado, mashed  
8 flour tortillas 

Method:
1.  Combine oil with garlic, lime juice, and cumin. 

2. Marinate both meats approx. 20 mins in mixture, then grill on BBQ for 5 mins each side. 

3. Remove from grill, cool, and slice meats onto 1/2 inch strips  

4. In a large sauce pan sauté onions and peppers until translucent. 
Add all remaining ingredients except avocado and tortillas. 

5. Simmer for approx. 1 hour until meat is very tender and all liquid is gone.  

6. Smear a small amount of mashed avocado onto each tortilla. 
Fill with meat mixture, and roll up, using avocado as the glue to hold the roll together.  

7. Grill briefly to brown and crisp tortilla, serve immediately with sour cream.

Cheers & Enjoy!

 
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