Reviewed: Aug. 11, 2008

The absolute best recipe for Carne Asada! Make sure your coals are fiery hot and make sure you pat the meat to remove excess liquid. Wow...seriously better than a restaurant!!

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Gigi1974

Cooking Level: Expert

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Reviewed: Aug. 6, 2008

I love this meat marinade! I use it for my fajita marinade on a regular basis now. The flavor is awesome.

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blondegermanfemale

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Reviewed: Jul. 24, 2008

I made this marinade for steak and put it on the grill, they turned out great.

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Jul. 22, 2008

Are you serious???? The marinade for this recipe is out of this world!!!! It didn't smell that good to me at first, but after we cooked it and I tasted the meat, I almost died of bliss! I made some homemade salsa/pico de gallo to put on top. FABULOUS!

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sdefilippis

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Reviewed: Jul. 19, 2008

The meat marinade flavor is excellent. I was told to use skirt steak by our store butcher, which was excellent, but went in search of flap meat at Costco (per other reviews due to cost of skirt steak). I live in Arizona and Costco told me not all stores have flap meat, so what's the deal - since Mexican is big here! Anyway, bought tri trip steak (Costco) sliced thin and worked great. I find marinating at least 8 hours is best.

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JeanNeeNer

Cooking Level: Intermediate

Home Town: Carson, California, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Jul. 16, 2008

Absolutely fabulous! I couldn't find the exact cut of meat, so I bought a similar cut. We doubled the recipe and had plenty for lunch throughout the week. And they are even better the next day warmed up in the microwave! Thank you for this great recipe!

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Candice

Cooking Level: Beginning

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Reviewed: Jul. 15, 2008

I served these at a July 4th beach party. There was a church group of 20-somethings there with us. At first they were shy to eat, as we did not know each other personally. But after the first taco went out, they returned in multiples! We even caught the attention of our neighbors next to us on the beach and fed them too! You can cook the meat ahead and just warm it up...it only gets better flavor. They were also requested for our vacation meal where each family contributes a meal. I love a receipe that everyone enjoys, and this is one of those.

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Blessed1

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2008

This is a very good marinade, I just added a tablespoon of crushed red pepper for a little more spice and its perfect. I wont be buying any marinades for beef any more. Thanks for the great recipe.

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Tracy

Cooking Level: Expert

Home Town: Midvale, Utah, USA

Living In: West Jordan, Utah, USA

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Reviewed: Jul. 12, 2008

This recipe was outstanding. Even my most picky eaters loved it. To save time, I prepared the salsa and relish while the meat was marinating. Then once the meat was cooked everything was ready to go.

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ELKEHINZE

Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Two Rivers, Wisconsin, USA

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Reviewed: Jul. 8, 2008

I only followed the recipe for the marinade and it was INCREDIBLE! I used skirt steak and chicken and marinated them both overnight. Both were just as taasty and a huge hit! Oh, we also grilled them rather than cooking them on the stove - delicious.

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AJLO2000

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Mount Prospect, Illinois, USA

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Reviewed: Jul. 4, 2008

Absolutely delicious. I might reduce the salt a bit next time, though - I used light soy sauce & the meat still tasted a tad salty, but in the tacos it was great.

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3tsmommy

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Reviewed: Jul. 2, 2008

Exceptional. Definitely a keeper. I followed the recipe except I reduced the soy sauce to 1/4 and the oil to 1/4. The other thing I would do differently next time is probably to reduce the New Mexico chili to 3 pods because 4 pods had too strong of a flavor. Excellent recipe. Thank you for sharing.

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DIEM

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Reviewed: Jul. 2, 2008

Great flavor.

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RLSCHROE

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Reviewed: Jul. 2, 2008

I used sirloin steak and made my own torillas. Delicious salsa. This was great. Can't wait to try with pork!

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Momma_D

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Reviewed: Jul. 1, 2008

I use this marinade (after I did a little tweaking)and it's a hit! My BBQ will never be the same. First I took out the soy sauce( real Mexico did not have this to use, and it allowed me to control the salt level). Next, reduce the Vinegar to 1/4c and add, 1/4c Lemon juice, 1/4c Orange juice, Chopped Green Onions and Chopped Cilantro. This will bring a true mexican taste. I use this marinade for all my 'To be grilled' meats. Beef Ribs, Spare Ribs, Pork Shoulder Steak, All beef steaks, Chicken, etc. I always make enough to set some aside so I can baste will they grill or warm the reserve in a sauce pan and add as the finishing touch, just before serving. If your try this at your next BBQ, everyone will be asking for the recipe!

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Ozzie the Hammer

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 30, 2008

Wow, that was amazing! I have been looking for something authentic (yet edible by my small children) and I think I hit the jackpot! This was amazing! I couldn't find a few ingredients so I used a few substitutes, but it still turned out perfect! I used carne asada meat and I will stick with that for sure - it was PERFECT! Delicious! I am going to tell everyone I know about this recipe and will make it a regular on our meal schedule! Thank you!!!!!

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Miri

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Reviewed: Jun. 23, 2008

The meat was fabulous... great marinade! I didn't like the salsa, though, and ended up using a nice storebought one, instead. That was disappointing (and I had followed the recipe to a "tee"). Overall, though the rest of it was great, and I will definitely make this again! Thanks!

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Janel

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Reviewed: Jun. 23, 2008

Wow, so many great reviews, but I had to add my own. I made these last night, they were incredible. I couldn't find flank steak, so I used sirloin, and grilled it. Served with fresh, homemade salsa and grilled guacamole (my own recipe). I am hooked, thanks for the recipe!

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maddysmom

Cooking Level: Intermediate

Home Town: Pleasant Prairie, Wisconsin, USA

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Reviewed: Jun. 23, 2008

I made this for my husband for his birthday Friday. I was raised in S. CA so I grew up on good mexican food. We now live in MI and good authentic mexican food can be hard to find although it is getting better. ANYWAY! This was awesome! I made the meat using skirt steak because that was what I had and I also made the relish and hot sauce. It was all so yummy! The red sauce wasn't as hot as we would have liked but I am sure that was just because my peppers must not have been hot. I made enough for us to have left overs and we ate it for dinner Sat night too. Thanks so much for sharing this recipe I will definitly be making it again. I also mae mexican rice III from this website to go with it, another one of our favs.

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Mom of Three

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2008

I followed the recipe exactly and made all the sides. It was great! I will definitely be making this again. A couple of things I will change: I will marinate it longer - I only marinated for it about 4 hours. And I will possibly shred the meat - I think it would be better that way. I think maybe making this in the Crock Pot would be yummy. Thanks for the recipe!

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