![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSw4cno63vtZu57rmlBh98TkxOzWAff359DiGe-lQj90cEqx5fquCEhY0sueuA6pppNJm_UTDTHq7FgES7k4r-ZA09itNn_kgO5YmMqzcKbU-GGkzs6r9SETzE3jE-vE-GKjXwtut4OA/s320/IMG_1781.JPG)
Last week, Amy made some carne asada based on
this recipe from the LA Times. She switched things up a bit, using straight adobo sauce instead of tomato sauce plus chipotle plus adobo, and with significantly less oil. Pretty good overall!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1sQ6s7gLJizmXXOgF85Y3rwwSyvegTTjeI0VI8IzO0KHDXdcOE5ew-p3vsS-9xCvK5XACVNS6RgvIfnXBbDys0b7qbjog_n1UUD7qquUn1WlqSpOikdVAVQo-cVrSU-811Fw_9cTOQ/s320/IMG_1776.JPG)
I think if we made it again, we'd add more heat and perhaps a little more salt to the marinade. Also, our steak must have been thicker than the one used in the recipe, as it took much longer to cook to medium rare.