@dccamping105: Never drink water right after you wake up #health #healthtips #healthti

Camping Survival
Camping Survival
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Tuesday 19 May 2026 05:29:13 GMT
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Carne Asada Burrito 🌯 Ingredients Marinade 600g flank or skirt steak Juice from 1 lime Juice from 1 orange 3 garlic cloves, finely grated or minced 2 tbsp olive oil 1 tsp ground cumin 1 tsp smoked paprika 1 tsp sweet paprika 1 tsp apple cider vinegar 1 tbsp soy sauce 1 tsp dried oregano 10g fresh coriander, chopped ½ tsp salt Cracked black pepper to taste Jalapeño crema 2–3 jalapeños 1 garlic clove 3/4 cup sour cream or Greek yoghurt Juice of ½ lime Pinch of salt Drizzle of honey 1 cup coriander leaves and tender stems Pico de gallo 3 ripe tomatoes ¼ onion, finely diced Juice of ½ lime Small handful of coriander, finely chopped Jalapeño, finely diced (optional) Salt to taste For serving Large flour tortillas 1 ripe avocado or guacamole 1 cup grated cheddar Refried beans Combine all the marinade ingredients in a bowl, add the steak, coat it well and marinate for at least two hours or overnight if you’ve got time. For the jalapeño crema, char the jalapeños on the grill on medium-high heat with the lid down until blistered. Let them cool slightly, scrape off most of the blackened skin and remove the seeds if you want it mild, then blend with sour cream, garlic, coriander, lime juice, honey and salt. For the pico, quarter the tomatoes, remove the seeds and watery centres, dice the flesh and mix with onion, lime juice, coriander, salt and jalapeño if you want extra heat. Grill the steak, flipping and rotating a few times, until the internal temperature reaches 54°C for medium rare. Let it rest for 10 minutes, then dice into bite-sized pieces. Warm the tortillas on the grill, spread with refried beans, add steak, cheddar, guacamole, pico and a drizzle of crema. Wrap tightly and toast seam-side down until golden. Save this recipe & enjoy  #burritos #burrito #recipes #food
Carne Asada Burrito 🌯 Ingredients Marinade 600g flank or skirt steak Juice from 1 lime Juice from 1 orange 3 garlic cloves, finely grated or minced 2 tbsp olive oil 1 tsp ground cumin 1 tsp smoked paprika 1 tsp sweet paprika 1 tsp apple cider vinegar 1 tbsp soy sauce 1 tsp dried oregano 10g fresh coriander, chopped ½ tsp salt Cracked black pepper to taste Jalapeño crema 2–3 jalapeños 1 garlic clove 3/4 cup sour cream or Greek yoghurt Juice of ½ lime Pinch of salt Drizzle of honey 1 cup coriander leaves and tender stems Pico de gallo 3 ripe tomatoes ¼ onion, finely diced Juice of ½ lime Small handful of coriander, finely chopped Jalapeño, finely diced (optional) Salt to taste For serving Large flour tortillas 1 ripe avocado or guacamole 1 cup grated cheddar Refried beans Combine all the marinade ingredients in a bowl, add the steak, coat it well and marinate for at least two hours or overnight if you’ve got time. For the jalapeño crema, char the jalapeños on the grill on medium-high heat with the lid down until blistered. Let them cool slightly, scrape off most of the blackened skin and remove the seeds if you want it mild, then blend with sour cream, garlic, coriander, lime juice, honey and salt. For the pico, quarter the tomatoes, remove the seeds and watery centres, dice the flesh and mix with onion, lime juice, coriander, salt and jalapeño if you want extra heat. Grill the steak, flipping and rotating a few times, until the internal temperature reaches 54°C for medium rare. Let it rest for 10 minutes, then dice into bite-sized pieces. Warm the tortillas on the grill, spread with refried beans, add steak, cheddar, guacamole, pico and a drizzle of crema. Wrap tightly and toast seam-side down until golden. Save this recipe & enjoy #burritos #burrito #recipes #food

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