Directions

1. Defrost your Asada Flap Meat in the refrigerator for 24 hours before you cook. Then, place the asada flap meat along with the zest of both the lime and orange, soy sauce, margarita seasoning, and thin sliced onion into a bowl. Toss everything together and let it marinate for a minimum of two hours. Then, grill to your desired doneness.

2. Cook the potatoes in salted water until they are tender and you can pierce them with a knife. Remove them from the water and place them in a bowl to cool.

3. Once the potatoes are cool, place them on a sheet pan and smash them with your hand or another hard, flat surface.

4. Heat up a pan and add the tallow. Place the potatoes into the pan and let them cook until each side is completely golden brown. Then, season with salt and pepper.

5. Assemble your plate in the following order - guacamole down first, then your potatoes, salsa, crema, and asada. Finish it off with some garnish and enjoy!