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.
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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