Reviewed: Nov. 19, 2009

Excellent marinade. I used apple cider vinegar because I don't like the chemical taste of distilled vinegar, and I used all black pepper instead of 1/2 white pepper. I really doubt that will make a difference in a marinade. "Authentic" carne asada is cooked before being chopped up with a big cleaver. If you are gong to chop it up before cooking, chop it before marinating. Less messy than trying to chop it after and the marinade will get into the meat better. Serve with radishes alongside, cut into halves or quarters. Typically these are served with two corn tortillas per taco, like in the photo, but using just one tortilla cuts the carbs in half and doesn't seem to diminish the result.

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Kevin Andrews

Cooking Level: Intermediate

Living In: Folsom, California, USA

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Reviewed: Nov. 15, 2009

Delicious. I only made the meat and did the regular American taco night with lettuce, tomatoes, cheese, salsa and sour cream. I also used the Costco flap meat as people have suggested. Tender, juicy. I grilled the meat instead and sliced it after it had been cooked. This was a big hit. 5 pounds served about 13 people. They just ate it up.

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locho

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Reviewed: Nov. 12, 2009

This one was ok. But not great. I'll keep looking for the perfect one.

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FNBLCKR

Cooking Level: Expert

Home Town: Sunset, Utah, USA

Living In: Spokane, Washington, USA

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Reviewed: Nov. 11, 2009

This recipe is fabulous. We have made as written several times and it is a favorite! The last time, I tried to be adventurous. I used half the marinade on the steak and refrigerated the other half. I seared the steak on my griddle until medium, then let it rest. I fried about 6 strips of chopped bacon (separately). I then sauteed the cooked bacon, chopped onions and peppers and with about half of the reserved marinade. We sliced the steak and created our tacos, adding avocado and cheese. My husband drizzled the left over marinade on his tacos. If you take anything else from the recipe, the marinade is worth 5 stars alone.

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thadiusspade

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2009

The marinade was absolutely perfect. The flavors were on spot. I actually cut the steak pieces into strips before marinading just to make it a little hassle free the next day. I marinaded the meat over night and it turned out very flavorful. I actually used this for fajitas and not tacos, which turned out wonderfully. I also made the salsa/sauce to go along with it. I toasted and dipped four new mexico chile pods in water but ended up using only 2 since the jalapenos had enough heat. Even with only 2 chile pods in the salsa, it turned out pretty spicy, but excellent flavors due to the roasting of the vegetable.

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zunaira

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Reviewed: Nov. 7, 2009

Delicious meat marinade. I wasn't a fan of the salsa, but my brother loved it, so it's probably just a matter of individual preference.

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sugarmagnolia

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Reviewed: Nov. 2, 2009

My family loves Mexican food and this recipe was top notch and very easy to do. I cooked the meat on the grill outside instead of what the recipe called for. There were no left overshere!

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Laurie

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Reviewed: Oct. 30, 2009

This recipe was awesome! So easy to make. I subsituted chipotle peppers for the dried peppers and it gave it a smokey taste. Yum!

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candy

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Lansing, Illinois, USA

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Reviewed: Oct. 25, 2009

Bueno! I made this for my very finicky fiancee and he loved it; said it was the best thing I've ever made. I made the recipe for 8 servings and followed the measurements exactly combining all of the marinade ingredients in the blender; added a bit of cilantro since I had it on hand for the other salsa. The cilantro gives it a wonderful taste and it was a way to make my fiancee eat something green! Put it in the crockpot for about 5 hours and then grilled the meat before slicing and putting it back in the crockpot with sauce to become insanely tender meat for tacos and burritos. Made the cilantro/onion salsa and the roasted tomato salsa, both were phenomenal! I can't wait to have a taco party for my family.

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Ann & Scott

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Reviewed: Oct. 24, 2009

Wonderful recipe! We like things spicy so I added more of the spices and I used a flat iron steak. Comes out beautifully every time

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FELTNER

Cooking Level: Expert

Home Town: Marion, Ohio, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 18, 2009

Freaking Awesome~!

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J Zizzle not cornbread face

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Reviewed: Oct. 7, 2009

My family just loved this recipe.Was told that it's the perfect blend of spices even by my finicky daughter. I would like to add though that most of it can be prepped the night before saving a whole lot of time. I will be keeping this recipe as a staple for our family.

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love2cook

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Reviewed: Oct. 7, 2009

I used ground beef instead of steak for this recipe. It had lots of flavor and everyone loved it.

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slewis0054

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Reviewed: Sep. 27, 2009

For real Taqueria style tacos you really should use a fatty inexpensive (yet flavorful) cut of meat like thinly sliced chuck (or Diesmillo in Spanish). I'm sure this is a tasty dish but I really doubt it could pass off as Taqueria tacos. I'll be making this recipe soon :)

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ericcc

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Reviewed: Sep. 15, 2009

I will be making this for the second time tomorrow for our company potluck. Really enjoyed the marinade, made it a lot more simple by just combining the tomatoes, lime, onions and cilantro to toss on top. I did add avacados to a couple as well - liked them both ways. Very fresh and delicious.

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sally g

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Reviewed: Sep. 11, 2009

This was so dang yummy! The only thing I changed was I got low sodium soy sauce. I also made it with chicken and it was great too!

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MNKYGIRL13

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2009

Good tacos. My family liked it and my non mexican friends thought it was really good. The fixings made the taco experience on this one. I personally have had the taqueria stand carne asada tacos in my many trips to MX and this are good but not the same. All that said it is a keeper as most people loved it.

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Cooking princess

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2009

"Asado" means grilled (or roasted) wo I went ahead and grilled the meat instead of frying in on the stove. Excellent! Tastes similar to the taqueria tacos I used to eat all the time in AZ. Also good in a carne asada burrito: just add meat, pico de gallo, cheese and guacamole.

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dr. p

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Reviewed: Sep. 7, 2009

This is not authentic...soy sauce in tacos? No way!! I grew up in East LA and I've never had soy sauce in my tacos...sorry. This is a very good marinade, but it is NOT taqueria style.

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