Reviewed: Apr. 18, 2009

Really Good.

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TheRedx

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Reviewed: Apr. 11, 2009

This is average at best. I live in los angeles, and here you have taqueria style tacos scattared all over the city. This does not compare to any of them. One tip though is to use mexican oregano, or fresh oregano if you have it on hand. I even did the ultimate test, feed my mexican husband and his brothers this steak and all of them said the same thing. I really really wanted to love this because I love carne asada so much, but it fell flat. Maybe to those who have never really tasted good carne asada this will be 5 stars but to those who have tasted the real thing, it does not compare. I think it has a lot to do with the soy sauce. Soy sauce is an Asian seasoning. It is never found in authentic mexican cooking.

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JERIBERRIES

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Apr. 9, 2009

I can't believe that this came out of my kitchen!! It tasted like it came straight from a restaurant! I LOVE this recipe and will make these again and again.

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Suz

Cooking Level: Intermediate

Living In: Faribault, Minnesota, USA

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Reviewed: Apr. 9, 2009

I used tritip like a few people suggested instead of the flank steak ... the tritip was the best part of the tacos, it had lots of flavor. I'll make tritip like that again, but I don't think I'll make these tacos again. I don't know, it seemed like there was something missing to them. Maybe some lettuce or guacamole and or sour cream. People will say adding sour cream isn't all that authentic, but I didn't think these were very authentic to begin with. And yes, the "relish" does need a chopped tomato, and not so much cilantro, it's too overwhelming.

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Soul*Flower

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Reviewed: Apr. 8, 2009

I can't say anything about the garnish or salsa, but the meat... Whoa- LOVED IT! I've eaten carne asada down in San Diego, too, and I completely disagree with the reviewers that say it isn't authentic. This was simply delicious, and cooked up on a hot grill in all of five minutes. I followed the recipe pretty closely, but instead of garlic powder and salt separately, used garlic salt, and used balsamic vinegar because I didn't have any white. I also used taco seasoning in place of all of the components of taco seasoning separately (cumin, paprika, etc.). Garnished with cilantro, fresh tomato, and green onion. Great! I'll be making this a lot around here...

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Amelia H

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Reviewed: Apr. 6, 2009

I made these Tacos for a Sunday Dinner and they were fantastic! I love the marinade, and will use it again. I subbed the Flank steak for a London Broil because it was on sale, I cut it horizontal before I marinated it in a zip-lock overnight. I also started the salsa with Rotel tomatoes and chili’s, then added the onion and Cilantro. Will make it for guests!

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DEBMORRELL

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Reviewed: Apr. 1, 2009

This has good flavor, but definitely not an exact replica of the street tacos you get in Mexico- trust me, I am from San Diego! The salsa was super mild and I would recommend some major heat addition to kick it up. The meat was tasty but not like the charbroiled kind off the street (you need a grill to get the taste...period!). The relish was yummy and for additional tang add some lime zest. All in all a good recipe but there are better ones out there...try your own version!

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ashleyf

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Reviewed: Mar. 22, 2009

This was absolutely delicious! My boyfriend asked that I try making a Mexican meal for his new employee, and I was nervous, as I don't cook much Mexican food. I was so happy when he said it was PERFECT! Thank you! I'll definitely be making this one again!!!

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BABYBLUEDEUCE

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Reviewed: Mar. 18, 2009

These were great and not difficult to make. I would eliminate the salt though because the soy sauce already takes care of that. I added just a little bit of taquila in the mix too. Great tacos! Cheap too for a big party!

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YeoMama's Cooking

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Reviewed: Mar. 15, 2009

delicious! i served it with soft corn tortillas and queso fresco and homemade pico de gallo.

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Mindy

Cooking Level: Expert

Home Town: North Bend, Washington, USA

Living In: Ontario, California, USA

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Reviewed: Mar. 15, 2009

perfect. i asked the butcher for flank steak, it was labeled only 'steak boneless' but it was the best steak i've ever had. the marinade was great, salsa, and relish. we made it in stages on a sunday.. first day on the grill this season. thanks!

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ABIGATOR8U

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Reviewed: Mar. 13, 2009

Amazing flavor. There are a ton of spices but well worth it. I cut into bite size pieces after it marinate and then cook in a cast iron skillet. This does add an extra step though. Once the meat starts to cook a lot of the juice and marinade is in the pan. I use a gravy spoon to spoon it out as I cook so that I can get a cook texture to the meat. As long as you do this it tastes just like it was cooked on the grill.

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Aunt Ree

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Reviewed: Mar. 4, 2009

We followed every bit of the recipe, apart from the cotija cheese. It is not available in Greece, so we substituted it for romano. It was amazing! The marinade was the best of all, but the salsa was great too. This recipe is indeed a bit time consuming, but it gives you something to rave about! I will use the marinade with other types of meat too.

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Gracey

Cooking Level: Expert

Home Town: Heraklion, Crete, Greece

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Reviewed: Mar. 3, 2009

I LOVE this meat marinade! I did not make the topping, but the marinade is wonderful. I made it twice in one week because it was so good. Thank You!

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momo

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Reviewed: Feb. 25, 2009

This recipe is one of the best tasting carne asada's i've had. It also works very well with chicken. The longer you marinate the better, but even 2 hours works good.

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stahlman123

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Reviewed: Feb. 12, 2009

I used this marinade for some strip steaks and then used those for tacos and it was awesome! I'm going to make it again for the neighbors tomorrow night!

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RCANDLAND

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Reviewed: Feb. 11, 2009

Very good recipe. We used deer steaks instead of flank steak. Marinated them for about 6 hours and grilled them until medium. I cut them thinly and served them up. Flavors complimented the deer well. Onion and cilantro mix was good also, although rest of family didn't try. Cilantro is controversial in our family. Reason I gave it a 4 was the sauce. Not our family's cup of tea, I never even served it. Tasted like raw chili powder. Its a keeper for the rest of recipe though.

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Kim

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Reviewed: Feb. 8, 2009

These were really tasty, tender, and juicy. I used thin cut NY strip steak b/c it was on sale and flank steak is kinda pricey. The butcher said it could substitute fine. I recommend taking some antacid before you eat it though because DH and I both had some mean heartburn afterward ;) Have already bought some more meat to make again! Yum!

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Susanne

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Reviewed: Feb. 6, 2009

Amazing recipe. Took a while to make, but well worth the wait. Just remember to marinate the night before so you can cut down the prep time.

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Mike's Trophy Wife

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2009

Can I give this one 10 stars? This was freaking amazing. I followed the directions exactly and it was amazing. Good weekend recipe as it takes a lot of work and a lot of time. THANK YOU THANK YOU THANK YOU

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