Carne Asada & Tallow Tortillas

When the fire crackles under a full moon and the scent of seared beef hangs in the October air, you know you’re doin’ dinner the Kauboi way.

Out here, we don’t cook, we craft legend. This ain’t some city-slicker recipe made in a microwave. This is a hand-mixed marinade, tallow-seared beef, and tortillas griddled like abuela taught ‘em straight from the Northern Mexico-Texas line where traditions run deep.

So pull up your boots, light that fire, and get ready to grill like your granddad’s ghost is watchin’.

The Show-Stopper: Carne Asada

This marinade packs citrus, heat, and smoke into one wild ride. Let it sit overnight, and come next day? You’ve got steak so good it’ll stop a stampede.

INGREDIENTS:

Marinade:

• ⅓ cup lime juice
• ½ cup lemon juice
• ¾ cup orange juice
• 1 bunch cilantro, chopped
• ½ cup soy sauce or liquid aminos
• 4 garlic cloves, minced
• 1 tbsp chili powder
• 1 tbsp ground cumin
  
• 1 tbsp black pepper
• 1 tbsp paprika
• 1 tsp chopped canned chipotle
• 1 tsp dried oregano
• ½ cup olive oil

Meat:

• 3 lbs Kauboi Natural Beef Carne Asada
• Kauboi beef tallow (for that rich, smoky sear)

Directions:

1. Mix the marinade – Combine juices, herbs, and spices. Whisk in oil till it glistens like a West Texas sunrise.

2. Set some aside – Reserve 1 cup for drizzlin’ later.

3. Marinate the meat – Toss steak in, cover, and chill for 24 hours.

4. Fire it up – Preheat your grill or grillpan. Grease them grates with Kauboi tallow. Optional, but for an extra delicious golden-brown crust and to lock in moisture, baste steak in tallow before grilling. 

5. Sear and sizzle – Grill each side ~5 mins or ‘til you hit your doneness.

6. Rest, slice, and finish – Let it sit, then carve it thin across the grain. Drizzle with reserved marinade.

The Unsung Hero: Tallow-Griddled Tortillas

Now here’s where the real legends live. Store-bought tortillas are for folks who ain’t tasted better. Homemade ones, cooked with beef tallow, carry history in every fold.

In Texas and Northern Mexico, using beef tallow in tortillas isn’t just a cooking choice, it’s a regional tradition. It adds a depth of flavor and texture that lard or oil just can’t match. Once you taste ‘em, you’ll understand why folks keep comin’ back for more.

Ingredients:

• 2 cups masa harina
• ½ tsp salt
• 1½ cups warm water
• 2 tbsp Kauboi beef tallow, melted (plus more for cooking)

How to Make ‘Em:

1. Stir & knead – Mix masa and salt. Stir in water and melted tallow till it forms a soft dough.

2. Rest the dough – Cover with a damp cloth for 30 minutes.

3. Press ‘em out – Roll into balls, press into circles (use a press or your hands).

4. Griddle hot – Heat a cast iron pan, grease with tallow, and cook each tortilla ~1 min per side ‘til puffed and toasty.

5. Serve hot – Stack ‘em high, wrap that asada, and savor every bite.

Final Word from the Fire

This ain’t just food, it’s heritage wrapped in tortilla and kissed by fire. Whether it’s a cookout with friends or a quiet night under the stars, Kauboi Carne Asada and tallow tortillas bring the spirit of the range to your plate.