Great carne! Love the lime taste and everything else about it. I have made it several times and have noticed a few things.
1. meat needs to be thin. I can't stress this enough. Ive done it with Tri-tip, flank, skirt, and New Yorks, the cut needs to be thin!! I usually cook whole and don't cut into pieces until done.
2. The longer you marinade, the better it will be. DUH!!
I have served it to many, many family and friends, a couple of whom are professional chefs and one is a published cook book author. ALL of them LOVED it!
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Great carne! Love the lime taste and everything else about it. I have made it several times...