Carne asada tacos, round 2, this time with flap meat

[sudsandswine]

Can’t get tacos out of my head, and had a hankerin’ for street corn and other traditional sides, so I made a trip to a nearby Mexi-mart. I’ve never cooked flap meat before, but it was on sale and looked good. It was thinner than most skirt steak I was used to cooking, but it plumped up nicely while cooking.

I used the same marinade as the other night, but this time gave my Weber 26” some love, Jeaous Devil briqs. Grilled cactus and onions, street corn with cotija cheese and tajin seasoning. Herdez Taqueria Roja street sauce. Twas good :thumb:

 

[LYU370]

Mmmm... Love flap meat! Can't find it very often.

 

[Itsdone]

Mmmm... Love flap meat! Can't find it very often.

This. I don't think i would waste it on taco's though. Would eat/treat it like a steak.

 

[sudsandswine]

Well, it was < 1/2” thick so I’m thinking these probably weren’t a candidate for that :thumb:

 

[Itsdone]

Well, it was < 1/2” thick so I’m thinking these probably weren’t a candidate for that :thumb:

I hear ya. Flap can range in thickness depending on the butcher, or cow i guess?

But man, if done right, i would take flap over ribeye every day of the week, twice on sundays.


Btw, your taco's look delicious so don't think i am dissing them.

 

[sudsandswine]

Btw, your taco's look delicious so don't think i am dissing them.

Oh I know, no worries :thumb: the pictures I saw indicated it would be thicker, but there, they were fairly thin. I don’t know if that’s just how those cows were or the way the meat was processed. The Mexican butcher counters tend to slice things more thinly to suit the type of dish the customers are cooking.

 

[LYU370]

The Mexican butcher counters tend to slice things more thinly to suit the type of dish the customers are cooking.

Yep, I still have no idea how to cook some of the meat from the local Mexi-Mart. But some of the other meat is awesome. Only place I can find some Chivo (goat).

 

[Learning to BBQ]

Nice! Going to school on this too!

Btw, what is flap meat? The store we shop at has meat cutters, not butchers, but if they have the primal they can cut it for us. A few years back they started putting out skirt steaks, and we fell in love with them. Then they disappeared, never to be seen again.

 

[LYU370]

Btw, what is flap meat?

From the Food Network: Flap meat, also known as bottom sirloin butt, is a cut of steak from the same area of the cow as flank steak, only farther back and closer to the round and shank.

https://www.foodnetwork.com/how-to/packages/food-network-essentials/flap-meat

 

[Robert]

Looks really good. We have several Hispanic markets around here. However, at least for me, there is quite a language barrier. The labels for the meat are written in Spanish and the guys behind the counter don't seem to speak or understand English. The meat displays look really good and most of it is already marinated or seasoned. My son works with a Mexican feller and he told him to just go in and ask for Fajitas Marinada and I would be fine. He told my son he just buys raw meat and marinades/seasons at home. He keeps talking about trading tamales for ribs, but I can never get him to do it.


Any guidance on what they call the various cuts of meat would be appreciated.


Thanks,


Robert

 

[sudsandswine]

If you have an Android phone, there's a Google app that lets you use your camera and it'll translate the Spanish to English in real time. The ones around here have labels in both languages.

This should probably cover most of them though:

https://ediblephoenix.ediblecommunities.com/shop/carniceria-meat-terms

 

[Robert]

If you have an Android phone, there's a Google app that lets you use your camera and it'll translate the Spanish to English in real time. The ones around here have labels in both languages.

This should probably cover most of them though:

https://ediblephoenix.ediblecommunities.com/shop/carniceria-meat-terms

Thank you. That should help out a lot.



Robert

 

[LYU370]

And grab some chivo if you see it. Goat. Good stuff. Here's a link to my local Mexi-Mart's specials, they have both English and Spanish listed. Meat is on page 4.

http://fiestamarket.com/en/specials/

 

[Big George's BBQ]

Nicely done. I would be all over that plate. I do enjoy your cooks