Week 3: Taco Tuesday Carne Asade and Chipotle Chicken

All the recipes are from these websites:
 Copycat Chipotle Chicken Recipe https://www.browneyedbaker.com/chipotle-chicken-recipe/
Lisa's Favorite Carne Asada Marinade https://www.allrecipes.com/recipe/186691/lisas-favorite-carne-asada-marinade/
I made a pico de gallo from the top of my head, but heres a recipe similar to what I made. https://www.foodnetwork.com/recipes/ree-drummond/pico-de-gallo-recipe-2122359

Ingredients Chipotle Chicken:

•  ½
  medium red onion
  (coarsely chopped)
•  5
  cloves
  garlic
  (coarsely chopped)
•  2
  tablespoons
  adobo sauce
  (from a small can of chipotle peppers in adobo sauce)
•  2
  tablespoons
  olive oil
•  2
  tablespoons
  ancho chile powder
•  1
  teaspoon
  ground cumin
•  1
  teaspoon
  dried oregano
•  1
  tablespoon
  salt
•  1
  teaspoon
  black pepper
•  3 to 4
  pounds
  boneless skinless chicken thighs

• Ingredients Carne Asada:
• 3/4 cup OJ
• 1/3 cup Lemon Juice
• 1/3 cup Lime juice
• 6 cloves of garlic
• 1/2 cup soy sauce
• 1.25 can of chipotle peppers
• 1 tablespoon chill powder
• 1.5 tablespoon ground cumin
• 1 tablespoon paprika 
• 2 teaspoon of oregano
• 2 tablespoon black pepper
• 1 bunch of fresh cilantro chopped
• 1/2 cup olive oil
• 3 pounds of flank steak

Pico De Gallo:

5 large roma tomatoes 

1 clove of diced garlic

1/2 of an onion (red or yellow)

1 bundle of cilantro

Salt and pepper to taste

Slicing: Slicing was incorporated when I sliced the chicken and steak into thin strips after the cooking was done. 

For the chicken and the carne asada recipe, I did not follow it exactly. I used it as more of a reference to what ingredients to have but the amount is what I choose. In the recipe for the chipotle chicken it was recommended to cook it on the skillet, but I decided to cook it in the oven at 400 degrees until it was cooked through. After the chicken was done cooking I let it rest for about 10 minutes for it to cool down and retain its juices before slicing. As for the steak, I cooked it on a cast-iron skillet, searing both sides and cooked it until it was medium-rare. I let it cooled down for around 10 minutes also before slicing it into strips. Overall, it was really good! There would a few things I would change, usually I grill the meats so it would have that charred flavor to, but today (10/1) it was raining the whole day so I wasn't able too. Another thing I would add into this dish is that I should have made some fajitas.