Taqueria Style Tacos - Carne Asada
I love this recipe. I once had the cantina taco at Taco Bell when they were serving it and of course was not very impressed, but felt it COULD be a great recipe if done correctly. This recipe is almost perfect in my opinion. I did do a few here and theres and it turned out great.
Like a lot of users I substituted the flank steak for a higher grade meat and opted to use a sirloin. Marinated the steak for a couple of hours in the sauce, but added some fresh oregano, parsley, ginger, and Worcestershire sauce. After the marinade was done I cooked it correctly on the grill (room temp, seared, flip once, let stand 10 mins before cutting) instead of in a pan.
I felt the whole meal was great, but lacked a little crunch. It was mostly soft mush, tiny crunch from the onion, and a firm bite from the steak. To fix this I thought for a while and decided to try a vinegar based slaw to give it that bite. It worked wonderfully as the vinegar worked well with the marinade and gave it a little more substance.
Seriously after I did this I was shocked how well it tasted. Don't forget the limes on the side to drizzle each bite.
1 user found this review helpful
Apr. 1, 2012