Reviewed: Jun. 22, 2008

Munchas Gracias a MotleyMD.......You and the"original" recipe have made my year....I am hispanic and living In central Illinois,where there is not a "frontera" mexican market. Most Latino stores around the area are southern mexico and beyond!I have called to several restaurnts and "carnicerias" back in So. Cal and none would give me The "recipe".... even with my excellent Espanol! Gracias,munchas gracias.......With a slight tweek or two the both of you have made me very,very happy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

alberto

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 20, 2008

Went exactly by the recipe and it was a huge hit with the children and grandchildren. Love Mexico and Mexican food and this is authentic.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lenoirlady

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 20, 2008

This marinade is awesome. Perfect flavor. Followed to a T. I even tried it on some chicken breast, and left them in it for 3 days (not intentionally) -- they were amazing too. I also made the salsa (half the chili amount), and used the cheese suggested...we love flour tortillas, so we warmed them up and added a slice of avocado inside (which gives a good creamy texture). Also the next night I stirred the leftover salsa into a dish with white rice, red beans, and sliced beef sausage ( also delish). Got to do it!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ChrissyWiz

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Glendale, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 20, 2008

This recipe was excellent! I used thin cut sirloin steak because I couldn't find flank, and made my own salsa. The marinade for the meat was great. Thanks so much! Update - I made this for the third time, and finally found the cojita cheese at Wal-Mart. It takes these tacos to a whole different level! Take the time to find this stuff!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Missy S

Cooking Level: Intermediate

Living In: Lexington, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 17, 2008

The marinade was awesome, however...I used a crappy cut of meat so it was VERY dry and tough. I should have used flap meat which just melts in your mouth. I really enjoyed the flavor and will use again with better meat.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

solar_biscuit

Cooking Level: Intermediate

Home Town: Ramona, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 14, 2008

Five stars for the marinade - we didn't use the relish or salsa recipes. My husband really enjoyed this, and we're looking forward to trying it again and again and varying different ingredients to best suite our tastes. Really great as is, though! Oh - my husband grilled our flank steak, and it was perfect...I think that we'll stick with grilling it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

~MOMMY~

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 11, 2008

My family really enjoyed this meal. The marinade and onion/cilantro relish was delicious.The only part we disliked was the salsa.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SHARPSCISSORS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 2, 2008

Great flavor! The longer you marinade, the better. I used flap meat and grilled it on the BBQ and it was excellent. Made the relish, salsa and an avocado sauce and served with corn tortillas and mexican style cojita cheese. Also grilled some mexican style corn-on-the cob from a recipe on this site. YUM!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

thisgurlluvs2cook

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 31, 2008

This is, by far, the best marinated I have ever tried. I've used it for chicken also. Thank you!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LIZDCOOK1

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2008

This is definitely the best taco recipe we've tried in a long time. I did not prepare the red sauce, but did make the onion garnish and use the marinade without making any changes. It's not quite the same flavor as the Taquerias in our area, but it is different in a good way. I found it pretty easy to prepare, and am anxious to try it in a crock pot as others have suggested. We'll be making it again, that's for sure.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Christine

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2008

Awesome! I just used the marinade. I am making it again this week.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ANGELASEELY

Cooking Level: Expert

Home Town: Hoffman Estates, Illinois, USA

Living In: Alvarado, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2008

The meat marinade smelled wonderful and my husband said the flavor was good. I didn't care so much the skirt steak, next time I'll try a different cut. It seemed to be more like a fajita though. I think maybe next time I'll use the marinade and put the meat in the slow cooker then shred it instead of slice. I did not have time for the other sauces in the recipe, I was really only interested in the marinade. Overall, a good start

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LisaMB

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 24, 2008

Great recipe, I used less vinegar. I used skirt steak... it was very good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Carmelita

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 23, 2008

This recipe is awesome!! I found it on the website last year & make it often, my husband loves it! He is from southern CA and loves authentic Mex food. My only recommendation is to use skirt steak, not flank, much more flavorful & tender. Cook whole after marinating & then slice.. mmmm. I also love the cilantro relish but don't always take the time to make the salsa. Thanks for sharing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cooks4fun

Cooking Level: Expert

Home Town: Galveston, Texas, USA

Living In: Lagrange, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 19, 2008

Oh my! These are fantastic. I went to a mexican market and asked the butcher for his reccomendation on which cut of meat was best for Carne Asada. I don't speak spanish so I can't exactly tell you what I ended up with, but it was fantastic. If you have a market like this by you, it is totally worth the effort. I decreased the salt a bit after reading the reviews. I grilled these up and then sliced them to serve. Amazing! The relish is wonderful. The salsa is totally worth the effort. I only added one of the jalepenos to keep the heat down. Still a bit too hot for the kids though. The salsa makes a ton. (about a pint) I am going to store it so that I won't have to make it again next time. And I plan on making these again and again. My husband is already planning barbecues with friends, just as an excuse to have these again. I served it with the Mexican Corn on the Cob from this site. They compliment each other perfectly!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Erin

Cooking Level: Expert

Home Town: Alpine, Utah, USA

Living In: Lehi, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 19, 2008

Pretty good...just a tad bit too salty...next time will add less soy and a bit more lime.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LINZN8R

Cooking Level: Beginning

Living In: Beaverton, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 18, 2008

I have been using this recipe for a couple years...when ever I make it people RAVE!! I live in Arizona so everyone is into this kind of cooking. I usually make 6-7 3# batches, seal a meal and freeze. Works awesome for a last minute meal!! I also buy whatever meat is on sale and have the butcher slice it for Carne Asada. Grill a few minutes on each side and tahdah!! SOOO Good - If there was a 10 star This is one recipe I would give it!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sockim

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 17, 2008

This was the best carne asada marinade I've found! I made this with the Guacamole recipe from this site and everyone loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mellings

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 16, 2008

This recipe is very very good. I have a couple tips though. First, follow the recipe EXACT. Don't substitute; it won't turn out the same. Next, put the marinade in the blender & blend for a couple of minutes, believe it or not, this makes a difference. Finally, if you can, marinate overnight. Along with the blending, this gives the ingredients time to sit & really get into the meat. I've made this lots & lots of times & there are never left overs.

Was this review helpful? [ YES ]
36 users found this review helpful