Reviewed: May 6, 2008

This was REALLY good and surprisingly EASY to prepare. Followed the recipe exactly and got rave reviews. I will make this again.

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I. Potter

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: May 5, 2008

Wow, this recipe is really great. The marinade is among the best I have had..and everyone had seconds and thirds. We did not alter the recipe either, it was great as is.

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WILDWIRE

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Reviewed: May 4, 2008

The marianade has so much flavor, and the relish excellent....keeper for sure. FYI flap meat is excellent, and you can find it at your local grocery. Thanks

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The Q's

Cooking Level: Intermediate

Living In: Lakewood, California, USA

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Reviewed: May 3, 2008

These were delicious. I only made the meat.. and used my own recipe for pico, guac, etc. YUM! We'll make these again for sure.

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steph webb

Cooking Level: Expert

Home Town: Midwest City, Oklahoma, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Apr. 27, 2008

This is one of our favorites. My son begs me to make this. I stick to the recipe except we top them with colby jack cheese instead of the cotija cheese.

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bakinqueen

Cooking Level: Expert

Living In: Verde Valley, Arizona, USA

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Reviewed: Apr. 24, 2008

Maybe it was the fact that I didn't have any white vinegar, so I used white wine vinegar. That was the only substitution I made in the entire recipe, which was WAY too much work anyway. However, this meat dish was inedible to me and my husband. I take responsibility for the substitution of the vinegar, but I wouldn't have expected it to ruin the whole dish. Maybe it did. I'm not willing to try it again.

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Tami

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

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Reviewed: Apr. 22, 2008

This was excellent. Such great flavor. Thanks for a keeper.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Apr. 20, 2008

We followed the recipe as directed and then I grilled it over Mesquite Charcoal. It turned out very good and fill defiantly make again. We used the leftovers for Quesadillas the next day and they too were fantastic.

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DMRICH

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Reviewed: Apr. 19, 2008

I didnt make the salsa only the meat with the marinade....VERY yummy. Thanks for sharing.

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Camille

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Camp Pendleton, California, USA

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Reviewed: Apr. 1, 2008

I did not like the relish, but the carne asada itself was AWESOME! So I told people not to try it. LOL Changes: 1/4 cup White Vinegar Used 3.5lbs of Beef Tenderloin (about 10 thin slices) 1/2 low sodium soy sauce No chili powder (forgot - will try next time) No ground white pepper (I just don't like this spice scent and didn't bother buying it at the store because I don't need it in my pantry) Use 1/4 tsp of fresh ground cumin Everything else the same Marinated for 12 hours. Grilled this on our iron skillet with butter. Fabulous! Made it for a party of 12. Of course this amount of meat is not enough for 12, but I had other food like green chile burritos, salmon, etc. Biggest Compliment from a couple of Carne Asada fans...this was the best carne asada they've ever had. My husband received emails from his guy friends about how great it was! I'll definitely make again!

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ANGELS1437

Cooking Level: Expert

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Reviewed: Mar. 31, 2008

Used 1 TBSP lime juice. Let marinade for 8 hours. Meat needs to be pounded out before grilling, then pan fry in Canola for a few minutes with hot sauce.

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shannon

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 28, 2008

Delicious.

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valicious

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Reviewed: Mar. 28, 2008

if it were possible I would give 10 stars this was DELICIOUS this is also very good with pork chops. but with the meat fiance went crazy when he took the first bite. he really loved it. I loved it and I am a really picky eater,

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rosidaisy

Cooking Level: Beginning

Home Town: Van Nuys, California, USA

Living In: Brentwood, New York, USA

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Reviewed: Mar. 25, 2008

Yummy! Made the marinade for my meat and let that sit all day then instead of frying quickly in a pan, i put it in the oven covered for a few hours to get it very tender and flavorful which it was. The rest of the condiments I didn't make as I just put the meat into tortillas with our sharp cheddar and sour cream. I did squirt on some fresh lime juice and used a bit of chipoltles in adobo sauce for my husbands tacos. Very good, will make this again, will be great in the summer on the grill i bet.

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COOKIN4FIVE05

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

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Reviewed: Mar. 22, 2008

Absolutely Fabulous! It's worth the effort.

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Rene

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Reviewed: Mar. 20, 2008

I think we liked this but I can't really remember any details. Made June 2007 and posted pictures but forgot to review I guess.

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melpy

Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Mar. 17, 2008

impressed this texas family. i'll confess, it's been awhile since i've made mexican food that didn't involve velveeta or ground beef! this is my new taco recipe. love, love, love the marinade. i made it just as written, maybe a bit less salt, and it was great. the salsa was good, but i'm not sure it's worth the trouble; not much better than jarred roasted red pepper salsa (a good brand, anyway). but not hard to make at all. i used pico de gallo from the grocery deli instead of the onion garnish. sliced avocado was welcome. will definitely make again.

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Brandi H.

Cooking Level: Intermediate

Home Town: Chappell Hill, Texas, USA

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Reviewed: Mar. 6, 2008

I have made this many times ....it gets better every time. The last time I made it I sliced up the meat and let it "soak" for an hour or so then I put everthing in the crockpot. beyond tender!

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JESSIE2.13

Cooking Level: Expert

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Reviewed: Mar. 3, 2008

I only used the marinade for this recipe...I marinated a round steak, since that's what I had, for about 7-8 hours. I LOVED this marinade, and will definitely use it again. It adds a lot of flavor without a lot of heat, which is just what I like. I could see using this marinade on just about any kind of meat, it was that good. Thanks for the recipe!

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ShariV

Cooking Level: Expert

Home Town: Rochester, New York, USA

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Reviewed: Mar. 2, 2008

This was so tastey! I know of several restaurants that used soy sauce in their meat marinade. They also used it for fajitas. Either opinion, it was really GOOD!

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AMSILVA

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Marcos, California, USA

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Taqueria Style Tacos - Carne Asada

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