I just made this almost exact recipe last week, just minus the jalepenos. I was trying to replicate "carne asada tacos" I ate at a local taco place. I used a too thin N.Y. strip one day and ribeye another day, which I liked better. It was more crisp like at the taco place. And, when I heated the tortillas I didn't use quite so much oil just a spray. The tortillas would be too greasy otherwise. I also add a tiny bit of chopped tomato to the onion and cilantro mix. I like making the tacos like this because it is quick, as the meat doesn't need to marinate, and if it is good quality steak it tastes great. I also don't have to mix together a pico de gallo. To make it easier to hold, put the meat and ingredients on two stacked corn tortillas, if they are flimsy. This is very delicious!
Was this review helpful?
4 users found this review helpful
I just made this almost exact recipe last week, just minus the jalepenos. I was trying to...