Recipe by Vic Voss
"I have had great success preparing tacos this way. I bought this recipe from a taqueria owner (taco restaurant) in Mexico City. I am translating the directions. It can be used for beef pork or just about any other type of meat. The spice mix on this recipe gives meat a really excellent flavor."
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chopped fresh parsley
ground black pepper
1/4 (7 ounce) can
chipotle peppers in adobo sauce, or to taste
water, or as needed
24 (5 inch)
Made this using pork chops, turned out excellent. we are excited to try the marinade with steak. No changes to the marinade.
This had a good flavor, but it certainly has a long list of ingredients. Luckily, I had all the seasonings. I cut it down by half, and three people had plenty, with some leftover. We liked the flavor, but the vinegar seemed to predominate. I will cut back on that next time. I wondered about using two corn tacos, but after serving it on one, I understood the reason. One corn taco kind of fell apart, so two is a good idea, and there would be a stronger presence from the tortilla.
Made this using flank steak. Marinated overnight. Excellent flavor and tenderness.
This was the bomb! Made it with chicken this time but would totally use beef or pork, and the only other change was to omit the anise seed...just because I didn't have any. Marinated my chicken over-night and then grilled it to perfection. Served on tortillas with a spicy chipotle sauce, and an onion/cilantro blend. Sooo yummy!
you hit a home run here Thank you
* Percent Daily Values are based on a 2,000 calorie diet.
Carne Asada Tacos or Al Pastor Tacos
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 79
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