This is by far one of the better beer batter recipes out there. I did end up adding more beer to give mine more of a pancake batter type of consistancy, and if you don't have a favorite dipping sauce, you'll want to add something more for flavor. I ended up using some Walla Walla sweet onions and it turned out great! One tip... rather than drudging the onion before dipping it, I just threw my sliced onions in a gallon size bag with the flour and gave them all a good shake at the same time, it really cut down the mess.

Reviewed On: Jun. 22, 2008

This is a very good recipe which is easy to change to your own tastes. At the suggestion of a few other reviews, I drugged the meat in flour before browning it to add a little girth to the sauce. I also only used half the soy sauce, half the Worcestershire sauce and no extra salt. I did use the gravy packet as the thickening agent in the end. The meat was quite tender, and really had a nice flavor. We ate it over white rice, and LOVED it. The only thing I would change next time is maybe add only half the pepper, because like someone else's children, I thought it was a bit "spicy" for me.

Reviewed On: Jun. 5, 2008

This is definitely the best taco recipe we've tried in a long time. I did not prepare the red sauce, but did make the onion garnish and use the marinade without making any changes. It's not quite the same flavor as the Taquerias in our area, but it is different in a good way. I found it pretty easy to prepare, and am anxious to try it in a crock pot as others have suggested. We'll be making it again, that's for sure.

Reviewed On: May 29, 2008