Chef Joe of Famous Joe’s Legendary Mexican Food showed the KTLA team what to make for the perfect California style memorial day BBQ. Famous Joe’s is teaming up with The Wounded Warrior Project this Memorial Day, and a portion of the total sales on Monday May 27th will be donated to the project.
Famous Joe’s Legendary Mexican Food
15334 Whittier Blvd
Whittier, CA 90603
3 cups sliced bananas
1/3 cup chopped yellow bell pepper
2 jalapeno chiles, finely chopped
3 tablespoons chopped fresh cilantro
2 tablespoons packed brown sugar
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
3 tablespoons lime juice
1 jug of lemonade of your choice
Add: mint, basil, rosemary, dill
Chill for about 1 hour
Add: edible flowers for color
- 1 large cantaloupe or half a watermelon, seeded and diced (about 3 cups)
- 1 1/2 cups water
- 2 to 4 tablespoons sugar
- 2 to 3 limes, juiced
This and other similar fruit drinks, which translate literally as “fresh water,” are served all over Mexico and they’re a cinch to replicate at home. The key is to strain the pulpy fruit to make a clearer liquid. Instead of melon, you could use strawberries, pineapple, or mango — any fruit that is soft enough to puree. Puree cantaloupe and pour through a fine sieve to eliminate pulp. In a pitcher, mix strained fruit puree with water and season with sugar and lime juice, to taste.
- 3/4 cup orange juice
- 1/2 cup lemon juice
- 1/3 cup lime juice
- 4 cloves garlic, minced
- 1/2 cup soy sauce
- 1 teaspoon finely chopped canned chipotle pepper
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 tablespoon black pepper
- 1 bunch fresh cilantro, chopped
- 1/2 cup olive oil
- 3 pounds flank steak
- Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
- Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
- Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.