Thanks so much for posting your recipe! These are very much like the tacos we get from the "taco truck" whenever we're in Marshalltown, IA. Yes, we have to travel to the heartland of the USA to get a decent taco, LOL. The family who runs the truck - It's like a "roach coach", but with a full kitchen inside - adds just a scant sprinkle of crumbled queso fresco and serves the tacos with big slices of lightly sauteed seasoned carrot and a wedge of lime on the side. I only tweaked this recipe ever-so-slightly to get it to taste like the taco truck tacos. Marinated the beef in mojo criollo before slicing and cooking quickly in a HOT cast-iron skillet. This puts a slight crust on the beef, caramalizing the mojo and beef juices. Let the skillet cool a little before tossing the sliced carrots in there with a squeeze of lime juice mixed with a little sugar and a sprinkle of oregano. You only want enough sugar to counteract the sourness of the lime and enhance the natural sweetness of the carrot. The carrots should be more crispy than tender; they barely touch the skillet. Be generous with the cilantro in the tacos... the light,cool flavor contrasts beautifully with the meat.

Reviewed On: Oct. 15, 2008

Jeff, you're right, It's better without the soy sauce... grin. You're recipe is so similar to what I make several times a week as a dipping sauce for sticky rice, that I saved it in my recipe box. Now my DH can make the sauce if I'm not able. I don't measure. Therefore, my recipe isn't really a "recipe", LOL. You have done our family a great service... Thank you! P.S. - a teeny bit of shredded kaffir lime leaf adds a unique spark... you know... just for a little change-up now and then.

Reviewed On: Aug. 8, 2008

Oh, wow! I forgot to add the mushrooms - DUH - but it was still delicious! I had 2 ichiban eggplants in my garden, just waiting to go into something yummy. Since they were young and just-picked, there was no bitterness at all. Next time.... there will be mushrooms in it... I'll bet their earthy flavor will only improve this already marvelous, easy to make stew.

Reviewed On: Jul. 10, 2008