Best Restaurant in Town: Mom's Kitchen

Ok, I have teased all of you by bragging about my mom's Carne Asada. I know that isn't nice. I am ashamed of my sin inducing behavior. That sin of course, being jealousy. Well, I am about to make that up to you.

Neither of my grandmother's is what I would call a great cook. My mom however is the kind of cook that people rave about. She is also the kind of cook who can never remember what she put in a dish when asked for the recipe. "Oh, a little bit of this, a little bit of that".In recent years she has turned her attention to baking. While this is a joyful direction for many a sweet tooth, its disappointing to this savory addict.

However, one specialty of the house is still available if you have the right pull. Getting her to make the Carne Asada is as easy as dropping not to subtle hints for a few weeks. Getting her to give up the recipe is slightly more complicated. I don't think she is being coy when she shrugs her shoulder's and says "oh its so easy, I just..." then she starts rambling off her "this and that" routine. I honestly think that is the way she cooks. Recipes are simply a jumping off point, a suggestion, a spark to an idea.

All of that to say that with some patience and guidance I got a recipe fit for print and YES, I am going to share it with you. Keep in mind that this recipe might be different the next time she makes it, and she has a tendency to use what's available. She would encourage you to do the same. For instance, tonight she used pork chops because they were on sale. Ok, Ready Set...improvise. Oh, I am throwing in a recipe of hers for short cut salsa, just cuz I love ya.

You will need a medium to large crock pot for this one but little else in the way of equipment. While my mom learned Carne Asada at the side of a senora while living in Mexico, she has found some short cuts that don't compromise the flavor or authenticity while avoiding the need for live fire.

Beef Chuck Roast, Pork Shoulder, or any large (3-5 LBS) slab of meat you have laying around.

1/2 Pkg. Onion Soup Mix

1/2 Medium Onion Chopped

Be sure to put the roast in the crock pot dry. Cook for 6-8 hours until it can be shredded with a fork. Drain the fat (she mentions that you can save this for gravy or any application that your imagination can come up with) and add:

2 small cans Rotel Mild Tomatoes

1 package of Onion Soup Mix.

Continue to cook 1-2 more hours to allow the flavors to marry.

Serve with corn or flour tortillas, salsa, cheese, sour cream, avocados, or hunched over the crock pot with a fork.

Short Cut Salsa

1 Can petite diced tomatoes

2 gloves garlic skins removed

1/2 jalapeño seeded and de-veined (unless you like it spicier)

zest of 1 lemon

juice of half of said lemon

As much cilantro as you can stand

salt and pepper to taste.

Blend this all in a food processor being careful to pulse to get a consistency just short of smooth.

I do hope that you enjoy my mother's cooking as much as I do.