Carne Asada Tacos or Al Pastor Tacos Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 2, 2012
Made this using pork chops, turned out excellent. we are excited to try the marinade with steak. No changes to the marinade.
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Photo by Smile CO

Cooking Level: Intermediate

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Photo by Bibi
Reviewed: Oct. 6, 2013
This had a good flavor, but it certainly has a long list of ingredients. Luckily, I had all the seasonings. I cut it down by half, and three people had plenty, with some leftover. We liked the flavor, but the vinegar seemed to predominate. I will cut back on that next time. I wondered about using two corn tacos, but after serving it on one, I understood the reason. One corn taco kind of fell apart, so two is a good idea, and there would be a stronger presence from the tortilla.
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Photo by Bibi

Cooking Level: Expert

Home Town: Bowling Green, Kentucky, USA
Living In: San Antonio, Texas, USA
Reviewed: Mar. 29, 2014
Made this using flank steak. Marinated overnight. Excellent flavor and tenderness.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA
Living In: Westerville, Ohio, USA

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Reviewed: Jul. 29, 2014
you hit a home run here Thank you
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Photo by keeper

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Reviewed: Jan. 20, 2015
This was the bomb! Made it with chicken this time but would totally use beef or pork, and the only other change was to omit the anise seed...just because I didn't have any. Marinated my chicken over-night and then grilled it to perfection. Served on tortillas with a spicy chipotle sauce, and an onion/cilantro blend. Sooo yummy!
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Photo by jeniferken

Cooking Level: Intermediate

Home Town: Temecula, California, USA
Living In: Hemet, California, USA
Reviewed: Mar. 9, 2015
This was yum. Cut Carne Asada into small chunks before marinating for 2 hrs. Omitted soy sauce, thyme and cloves. Added a dash of nutmeg and a 1/2 tsp chili pepper. Used juice of a lemon instead of the vinegar and used a tsp powdered onion and garlic. Stirred it up in bowl and tossed the chunks through. Sautéed on the stove adding a little water for sauce. Perfection on flour tortillas with cilantro, grated cabbage with a squeeze of lime and fresh tomatoes.
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Photo by Kathy

Cooking Level: Expert

Living In: Portland, Oregon, USA

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