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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Lindsay

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Aug. 29, 2009

Very good, the closest i have found to the ones i can buy at the Flea Market!

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Michael

Cooking Level: Intermediate

Home Town: Stockton, California, USA

Living In: Italy, Texas, USA

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Reviewed: Aug. 27, 2009

I knew the soy sauce was an odd ingredient for a mexican dish, but gave it a try anyway. Did not turn out well at all - too salty and too much lime. Nothing like the real carne asada I get when I'm back in my home town of San Diego.

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lisajo11

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Reviewed: Aug. 24, 2009

Hubby and I weren't impressed. Will probably keep looking.

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AGGIE778

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2009

If carne asada is served in paradise, this might be the recipe that's used. I think the best results for this marinade come with a thin sliced flank steak but it is a winner no matter what you do.

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Bobby H

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Reviewed: Aug. 14, 2009

We go to the border 4 times a year just to get "Border Tacos" or some call them "street Tacos", This is the closest I've come to making them! Absolutely Outstanding! I grilled the meat and the tortillas.Served with a little guacamole. This recipe is a keeper.

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Rod_R

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Reviewed: Aug. 11, 2009

This recipe is Beautiful! Family and friends love it. We've used it on Tri-tip, flank steak, skirt steak, chicken breast..you name it. Absolutely fabulous!! Thank you for the recipe

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mrs.troy

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Reviewed: Aug. 8, 2009

This is a very good recipe. Like other reviews, I thought it was salty. And by the way, they do use soy sauce in Mexico. However, I think next time I will try a little more vinegar (or water) and a little less soy. I added about 3 times as much seasoning as was called for. I used at least 12 garlic cloves. The roasted salsa was very easy to make and worth the effort. This is a definite make again.

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LAFLOWERS

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Reviewed: Aug. 4, 2009

WOW after making about 10 times these are by far my favorite tacos. They are delicious! I followed the recipe exactly and they came out great. Pair it with some hot sauce The salsa is good but not necessary as it takes up time, but you can make it the day before. Great recipe!! My boyfriend said he would want these every day if possible haha.

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Chef Cheri

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2009

I did the recipe exactly as it says, and it was absolutely delicious!! I loved the salsa that was made, and even though it took some time, I considered it well worth it. Plenty of leftovers!

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fritolay0517

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 24, 2009

I'm giving this 5 stars only after following the advice of other reviewers, but it IS a very good basic recipe. I cut the soy sauce, subbed half a lemon for the lime and added orange juice for the marinade, didn't make the salsa (we didn't eat it with any so why bother!), and the best part: I used 2 jars of canned beef cubes (home canned) in place of the flap or flank steak. That cut down on needing to marinade, I just added the marinade into the pot along with the beef, liquid and all, from the mason jars. I simmered this on the stove for ~30 min while I made Mexican rice and viola', dinner was ready! By simmering, the extra liquid evaporated and what was left was concentrated flavor... sooo yummy!! Half of our kids are half-Hispanic and this is a very authentic recipe that our 7 year old remembers eating from when he was much younger. Almost exactly like an authentic Mexican restaurant nearby. I can't wait for leftovers!

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CSIEFER

Cooking Level: Intermediate

Home Town: San Bernardino, California, USA

Living In: Bremen, Indiana, USA

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Reviewed: Jul. 23, 2009

Delish, whole family loved these. I buy fresh corn tortillas made locally, makes a huge difference!

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Becki J

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: El Paso, Texas, USA

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Reviewed: Jul. 20, 2009

I have been making this recipe for years and I am just now commenting. It is my favorite, I substitute 1 lime for an orange to add a little sweetness. I also use this with chicken. Just a great recipe!

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Ms Em

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Reviewed: Jul. 5, 2009

I used skirt steak..This recipe just made it so smooth and full of so many flavors...I might make this often..Even my kids loved it..

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meandmy2girls

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2009

I made this in the crock pot and the meat came out super tender! The taste was very good and we really enoyed the tacos, but I have to agree with other reviewers that it doesn't taste like authentic carne asada. I am still giving the recipe 5 stars because it was so good.

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soonergal11

Cooking Level: Beginning

Home Town: Wichita Falls, Texas, USA

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Reviewed: Jun. 25, 2009

This marinade is wonderful! My boyfriend loves carne asada and said this was very close to restaurant quality.

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Alix

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Springfield, Virginia, USA

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Reviewed: Jun. 22, 2009

Excellent!!!! My family loves it. Its fast and easy to make any time. I've marinaded it for as little as 20 minutes to several hours and it tasted wonderful. I wouldn't change anything with the recipe. The meat comes out super tender. I have my own recipe for pico so I've never made the one in the recipe. I've sauted onions and added this with meal and made fajitas. Yummy, thanks for the great recipe.

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missinglinks

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Reviewed: Jun. 21, 2009

Great! I put everything in the crock pot- marinade and all and let it go on high for about three hours. It was awesome and super tender. For the sauce, I made it as written subbing 2 tbs chili powder (bad bad, I know, but it was all I had!) and while the flavor was good, it was burn your tongue off spicy. I like things that way but I was not so sure my dinner guests would, so I toned it down by adding a can of fire roasted tomatoes to the mix and a half bunch of cilantro. It came out great! The only other change I made was adding a diced avocado to the relish. Served this all with refried beans and mexican rice from this site, and of cold mexican beer. Awesome meal, thanks for sharing!

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