Some cooks mix the lime juice into the powdered spices to create a paste, but I find it easier to brush the juice onto the meat and then dust it with the spices.
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This is outstanding...I made it for Cinco de Mayo today and my son thought it was great. I used flank steak because that is what was in my refrigerator. I served accompaniments of rice mixed with green salsa and canned black beans; extra fresh-squeezed lime juice was on the table for any of the dishes. Since we were out of chile, I used 1 tsp. adobo salt and some cayenne. I certainly will make it again with the prescribed ingredients, but this worked fine with supplies on hand.
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