I love, love, love this recipe. I use low-sodium soy sauce but stick to Lisa's recipe for everything else. My husband raves about the carne asada. I have been buying flap meat and it's perfect for carne asada. I marinate it as little as 8 hours and as long as 2 days and it's great either way because the meat is so think. There is a good depth of flavor. Citrus and cilantro are prominent but so are the spices and chipotle. That's a good thing when you can really taste what went into it.
I don't reserve any marinade but have found that it's best to take the meat off the grill, cover it with foil, and let it rest for at least 5 minutes before serving. It will be moist and delicious.
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I love, love, love this recipe. I use low-sodium soy sauce but stick to Lisa's recipe for...