Taqueria Style Tacos - Carne Asada
This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on the soft corn tortillas, unlike the American version of tacos.
This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on the soft corn tortillas, unlike the American version of tacos.
4/29/07-I made this again last night & made some alterations to the recipe...and it was FABULOUS! It is now a 5 star recipe for us. With the changes I made it now tastes like authentic carne asada. My husband & our friend were raving about it. I decreased the amount of soy sauce to 1/3 cup & used half reg/half low sodium. I decreased the vinegar to 1/4 cup. I omitted the lime juice & instead used 1/3 cup low acid orange juice & the juice from half a lg lemon. I decreased the oil to 1/3 cup (half olive, half vegetable). I used flap meat. Original review from 3/07: This is a great marinade. The reason I only gave it four stars is because this did not taste like "authentic" carne asada. We live in San Diego Co, 10 mi. north of the Tijuana border & regularly travel deep into Baja. We've also lived in AZ just a few mi. from the MX border. We've never had carne asada that tasted like this. We'll keep looking for that perfect carne asada recipe. I used half low sodium soy sauce, and half regular soy sauce, and I decreased the salt just a bit. The level of saltiness came out just right. I also increased the recipe to serve 24 people (plus added an additional pound of meat to that) for a party of 15 adults (13 were Marines)& there were no leftovers. I used flap steak (from Costco)...very tender, & although it was really marbled, there were no chunks of fat in it.Read More
This had good flavor, but wasn't at all authentic, in my opinion. In Houston, the Mexican population is vast (TONS of Mexican restaurants), but I have never tasted meat like this (I think it had to do with having soy sauce as the base for the marinade). The meat was a bit chewy as well (I used flank steak, and marinated it overnight). I would suggest leaving the meat whole while cooking, lowering the heat some, then slicing it afterward. The "relish" really needed a chopped tomato (which it then becomes "pico de gallo," a 'must' with these types of tacos). The pureed salsa was great, however! As a side note, cotija cheese is often labeled as "Queso Fresco" in the stores. Thanks for the recipe - I'm going to keep looking though.Read More
4/29/07-I made this again last night & made some alterations to the recipe...and it was FABULOUS! It is now a 5 star recipe for us. With the changes I made it now tastes like authentic carne asada. My husband & our friend were raving about it. I decreased the amount of soy sauce to 1/3 cup & used half reg/half low sodium. I decreased the vinegar to 1/4 cup. I omitted the lime juice & instead used 1/3 cup low acid orange juice & the juice from half a lg lemon. I decreased the oil to 1/3 cup (half olive, half vegetable). I used flap meat. Original review from 3/07: This is a great marinade. The reason I only gave it four stars is because this did not taste like "authentic" carne asada. We live in San Diego Co, 10 mi. north of the Tijuana border & regularly travel deep into Baja. We've also lived in AZ just a few mi. from the MX border. We've never had carne asada that tasted like this. We'll keep looking for that perfect carne asada recipe. I used half low sodium soy sauce, and half regular soy sauce, and I decreased the salt just a bit. The level of saltiness came out just right. I also increased the recipe to serve 24 people (plus added an additional pound of meat to that) for a party of 15 adults (13 were Marines)& there were no leftovers. I used flap steak (from Costco)...very tender, & although it was really marbled, there were no chunks of fat in it.
This recipe is very very good. I have a couple tips though. First, follow the recipe EXACT. Don't substitute; it won't turn out the same. Next, put the marinade in the blender & blend for a couple of minutes, believe it or not, this makes a difference. Finally, if you can, marinate overnight. Along with the blending, this gives the ingredients time to sit & really get into the meat. I've made this lots & lots of times & there are never left overs.
Growing up in a Latino family I had always been very particular with which authentic recipes I wanted to keep. However I could never get over my love for the restaurant style taste of Carne Asada. I searched high and low and finally I fell upon this recipe. I LOVE THIS MARINADE!!! The meat tastes so delicious. If you're looking to imitate the zingy tasting Mexican Restaurant Style Carne Asada,...this is the recipe!
This is a recipe that I tried about 9 months ago and have been making it once per week ever since. Everyone who tries this LOVES it! However, I have tweaked it a little to suit our tastes. I follow the directions exactly on the marinade---it is fantastic---but I do not use flank steak. I buy what is called "flap meat" here at my local Costco (Southern CA) which is basically a tri tip roast sliced lengthwise about 1/2 inch thick. It is thinner and more tender than flank steak and seems to "absorb" more of the flavor of the marinade. Then we grill the meat for about 5 minutes per side (instead of pan frying)and chop it up after it is cooked. My only other changes are that I serve these on warm FLOUR tortillas, and we always include fresh guacamole---this may not be "authentic", but this is how my family likes them. These are just the BEST tacos ever!
11/07/06: UPDATE: THESE ARE WONDERFUL MADE IN THE CROCKPOT!!!! Update: Have made this recipe at least four times since I have first posted. The onion relish is superb! ** I wish more stars were visible!!! THIS IS DELICIOUS!!!!! and I'm only talking about the marinade! Next time I will make everything for the true taste experience, but when my kids are sneaking into the kitchen to steal slices of the meat before dinner, I know I have a winner! I used flat cut brisket because it was on sale, but next time I'll use flank steak as directed or flap meat or carne asada meat as others have suggested because it was pretty chewy. But no matter, because it was just heavenly! Next time I will also slice the meat into thinner slices because I had to re-cut every slice after it was cooked. I also boiled the remaining marinade in the grill pan I used and poured it over the meat in a bowl before I placed the meat on the tortillas. I served it with homemade refried beans, and this is a new family favorite. Thank you, thank you for such a delish recipe! 4/6/06: Had to add---make this on a night that you plan to clean your stovetop because it splatters!
This had good flavor, but wasn't at all authentic, in my opinion. In Houston, the Mexican population is vast (TONS of Mexican restaurants), but I have never tasted meat like this (I think it had to do with having soy sauce as the base for the marinade). The meat was a bit chewy as well (I used flank steak, and marinated it overnight). I would suggest leaving the meat whole while cooking, lowering the heat some, then slicing it afterward. The "relish" really needed a chopped tomato (which it then becomes "pico de gallo," a 'must' with these types of tacos). The pureed salsa was great, however! As a side note, cotija cheese is often labeled as "Queso Fresco" in the stores. Thanks for the recipe - I'm going to keep looking though.
Classic, true tacos. This may look like alot but actually it's really easy to prepare. The one thing I do to make things easier is freeze the beef for 30 minutes, slice thin, then marinate. By doing this you only need to marinate for 30-60 minutes and every last morsel of meat gets flavor.
This is all about the marinade! It is wonderful. Be sure to bring your meat and marinade to room temperature before cooking. Makes a delicious difference!
While tasty, the meat did not taste anything like authentic taqueria meat. I used flap meat as others suggested, and I was pleased with the results. The onion relish everyone is raving about was just onions and cilantro with a squirt of lime juice. Certainly nothing spectacular. I made the salsa as directed, except I threw in a couple of big tomatillas. They were on sale for 67 cents a pound. The salsa was good, but it tasted a lot like commercial bottled salsa. All in all, this was way too much work for such mediocre results. I won't make it again. Anyone who lives in the southwest and has access to the real thing will not be impressed.
Muy Bueno! These were absolutely delicious. I used reviewer Kris L.'s suggestions and substituted the flank steak with Flap meat from Costco. I am glad that I did because it was so much more tender than flank steak. I grilled the meat to medium rare and sliced it super thin against the grain. Thank you, Kris L. for the suggestion! I loved the sauce-it tasted so good on the meat and was a nice change from the usual salsa. I also added guacamole-can't have carne asada without guacamole :)! I can't wait to make this again. Thank you for this awesome recipe!
I liked this recipe. I marinated the meat for 1HR. When I make the onion relish, I place the chopped onion in a small bowl and squeeze 1 lemon, letting the onion "absorb" the lemon; stir, then add cilantro. After the meat is cooked, I use a strainer to get rid of any leftover marinated mixture or else it'll make the tortillas soggy and no one wants a soggy taco. I've also used this recipe to marinate chicken. It was good. As for the salsa, it was OK. Not my favorite. I prefer my salsa to be very spicy. I'm Mexican. I've been eating salsa since I was a child, so maybe only very spicy salsa does it for me now. Lol
Let me start by saying that my husband's family is 100% Mexican. They bbq carne asada on a regular basis. My hubby and I decided to throw our first carne asada bbq at our home. I was afraid of how they would rate my cooking but I took a chance with this recipe anyways. I have to be honest and say that I did not measure the ingredients exactly I just sort of eyebald it. I marinated the meat in a big plastic punch bowl overnight (I had 12lbs of meat). My hubby grilled the meat outdoors on our bbq grill and warmed the tortillas over the open flame as well. We grilled green chiles, green onions, nopales (cactus) and made Mexican rice, frijoles de la hoya and three different types of salsas (not the one on the recipe). I did make the onion relish though I did not follow the recipe exactly since its relatively simple to make. I also made guacamole to serve with the carne asada. Everyone was fascinated by the flavor and asked for the recipe. My mother in law said I should marinate the meat for all thier bbq's from now on.
I did a lot of research, and no matter how good your marinade is, you have to know how to cook the meat properly to get a good carne asada taste. That being said, the marinade of this recipe is good, the necessities being tomato, lime, cilantro, jalepiño, salt and pepper. You don't really need the other stuff. HERE IS HOW TO COOK CARNE ASADA: 1. Make sure the steak is really thin before you cook it (My grocery store puts a "Carne Asada" sticker on their skirt steak which is helpful). 2. OMIT THE SALTS FROM THE MARINADE.After it is done marinating, right before you grill it, pat it dry (so it will get darkened faster on the grill). 3. Place steak on VERY HOT grill and liberally pour salt (kosher is best) over each piece. It only takes a few minutes to cook. You will know it is done when the salt has melted. 4. Flip the steak, pour salt on the other side. Again, the salt will be melted when it is all cooked. 5. Keep in a nice dutch oven or heavy pot until ready to serve. Hope this helps someone! It really made a difference in my carne asada.
You know what? This is an awesome marinade! I follow this recipe exactly except I've been adding an additional tsp. of a carne seasoning from the local Vallarta store. Also, please marinate your RANCHERA DE RES (thin flank/flap meat) for at least 20 hours. Buy freshly made tortillas from the store, don't buy the packaged and shipped type like Mission tortillas. Throw your tortillas on the grill for a few seconds on each side too! I'm not sure about the sauce because I make my own pico de gallo ( 4 roma tomato, 3/4 yellow onion, 1 bunch cilantro, bout 4 juiced limes, saltn pepper). Trust me! Everyone that you make this for will think you are some type of grilling God of Asada after tasting this! I have ate a lot of tacos and meat from many places and what you make here will blow most places away!
I use this marinade (after I did a little tweaking)and it's a hit! My BBQ will never be the same. First I took out the soy sauce( real Mexico did not have this to use, and it allowed me to control the salt level). Next, reduce the Vinegar to 1/4c and add, 1/4c Lemon juice, 1/4c Orange juice, Chopped Green Onions and Chopped Cilantro. This will bring a true mexican taste. I use this marinade for all my 'To be grilled' meats. Beef Ribs, Spare Ribs, Pork Shoulder Steak, All beef steaks, Chicken, etc. I always make enough to set some aside so I can baste will they grill or warm the reserve in a sauce pan and add as the finishing touch, just before serving. If your try this at your next BBQ, everyone will be asking for the recipe!
Okay, for all of you that don't want to use soy sauce because it is not the "real deal", use one beef bullion cube with 1/2 cup water in it's place. There. It's the salt factor. WONDERFUL RECIPE by the way! This is a keeper!
Wow...that's all there is to say about this one. Cooked it for Father's Day and it was absolutely fantastic. I added sliced bell peppers to the salsa, and tomato & jalapenos to the relish as another user suggested. I wasn't too sure how it would work out but the flavours merge into something really special. Make sure to cook the meat until *all* the liquid is gone! Two thumbs way up.
HUBBY LOVED THEM!!! Very easy!!! Mostly preping and eating. Some believe some people thought it was a difficult dish because it is a long recipe. But it's really only four steps 1. marinade 2. relish 3. salsa 4. cook! We did 2 things a little different. I used pork loin (it was cheaper than flank at the time, flank can be tough, and reviewers said these are usually pork and we love pork), and we cooked the entire recipe on the grill! WOW! WHAT A FABULOUS GRILLING RECIPE! The pork was tender, marinade was AWESOME. My hubby said he could eat this once a week! We just loved it. Leftovers were great the next day too! Thanks for a new KEEPER recipe!
We go to the border 4 times a year just to get "Border Tacos" or some call them "street Tacos", This is the closest I've come to making them! Absolutely Outstanding! I grilled the meat and the tortillas.Served with a little guacamole. This recipe is a keeper.
Tried the meat, too salty!! Not very authentic either !
The only change I made to the recipe was omitting the white pepper - I didn't have any. I grilled these on a bbq and they were excellent! The only thing is, like has been said already, these are nowhere close to the carne asada tacos in a taqueria. If that flavor is what you're craving, move on! If you're just wanting some yummy meat, on the other hand, this recipe is a winner!
Don't know if it is authentic or not, but it sure is good. Again, to all those that "add this", "reduce that", "omit that", you are not rating the recipe, but rather your own. In any case, this recipe is great as is. You can just as easily sub other meats if you don't care for flank steak. Grilled over mesquite is awesome.
These tacos are so good! Better than a taqueria, way better! I did make some changes, here's what I suggest: Cut the meat up first before you marinade it, it's a lot cleaner that way and the fabulous flavor gets on every piece. Also the salsa isn't necessary but the onion relish is, it's really great. I've made this twice, once using the skirt steak (the best) and the other time using a cheap london broil, cut up into tiny little pieces. The cheap cut took about 45 minutes to cook all the juices down but it was still really good. This is a keeper! :-)
First off- the golden star of the night- the salsa was superb. I had guests over and they were hovering around the salsa, leaving for a few seconds, and coming back again. I roasted sweet Vidalias as the white onions, vine tomatoes (not plum)- left seeds in- didn't make a difference and I hate seeds- just for specifics. The carne asada mix seemed really good, but it was not as powerful as I wanted it to be- not garlicky enough? The meat was marinated for over 8 hours, but it just didn't develop the type of aggressive, meaty flavor I expected, especially from using the soy sauce.
Delicious! We moved away from Southern California last year and we miss carne asada! I have tried several recipes, and this is the clear winner. It tastes like home. Yay!
I took this along on a camping trip over the weekend; I was really excited about grilling it up for everyone. We had a good laugh about the fact that I brought "garlic asada" along. For the record, I left out the garlic powder (by the time I added all the minced garlic, I thought I'd better), and it was still just too much. It didn't taste like carne asada *at all*, and we've had plenty of authentic mexican food. Thanks, anyway.
This was a delicious meal. I made it last night and my family loved it. Especially my husband. The roasted veggie puree was delicious and so easy to make. I wanted to use the puree like a salsa and dip chips into it but I didn't have any. Next time. This may be my new salsa recipe as well as taco sauce.
This marinade is out of this world! I let the steaks marinate overnight. Then instead of tacos I used it to make an Asada Jardin. This is a carne asada steak topped with sauteed onions, bell peppers, mushrooms and halved cherry tomatoes, then smothered in monterey jack cheese. It makes a beautiful presentation and my guests raved about the flavor of the steak. I will use this recipe for the marinade every time!
Scored meat..soaked for an hour perfect..
This was REALLY good and surprisingly EASY to prepare. Followed the recipe exactly and got rave reviews. I will make this again.
We love fajitas and my hubby said he would be fine never having another fajita again just as long as I make this meat. I precut my petite sirloin in chunks and marinated the meat all day. AMAZING! I did follow the review of another saying to blend the marinade together. I think that was brilliant! I personally thought the "salsa" and the onion/cilantro/lime relish was good but not great. I will skip those the next time and keep the carne asada meat recipe locked in a safe. lol
This was truly amazing! everyone loved the flavor! One of my favorite marinades now. Thank you!
The absolute bomb. When you're craving taco truck carne asade (which to me translates to more authentic), this is THE go-to recipe. I buy carne asada steaks, make up a batch of the marinade and then Seal-A-Meal several packages of a few servings each so it makes a quick and easy dinner once thawed.
Didnt really like the marinade for a mexican style dish. It seemed more of an asian marinade. However the relish was really good and the methods were good. Just need a different marinade.
Sorry, I just don't get it. Have made it per the recipe twice now (we had head colds first time so wanted to be fair) & it's a fine meat marinade but I think the soy sauce makes for an odd carne adada & definitely doesn't taste like any taqueria or even Baja street taco we've ever had. I might give it one last shot & omit the soy sauce, I'll let you know!
Excellent Excellent Excellent!!! We prepared these as written except we omitted the sauce portion of the recipe and just used fresh salsa from the veggie section of our market. They were VERY GOOD! If you love traditional mexican as much as we do, then I highly recommend you try these. The sauce just seemed to be too time consuming to do, but might try it when we have some extra time on a weekend.
5 stars for the meat and for the onion topping. Didn't make the salsa with it - opted for my favorite fresh made store variety.
This is not authentic...soy sauce in tacos? No way!! I grew up in East LA and I've never had soy sauce in my tacos...sorry. This is a very good marinade, but it is NOT taqueria style.
I make this at 50-100 lbs on the regular for our men and women serving overseas in Japan and they LOVE it! Thank you so much for sharing this with us! We make it EXACTLY and never had any complaints! I am from Los Angeles and a Mexican myself and these are phenomenal!!!
I live in southern California and know what carne asada is supposed to be alike and this is not it. Sorry to say, but it wasn't authentic at all. The soy was way out of place in this recipe. Sorry, but I just can't give it a good review.
I gave this four stars instead of five because the pureed salsa was not to our liking. It wasn't as fresh tasting as some of the quality store bought salsa's. The first time I made this recipe my family felt it was too salty. I omitted the salt in the marinade the next time around and it was much better. I used flour tortillas and served it with lettuce, tomatoes, sour cream, cheddar cheese, olives and the onion relish. The onion relish was great! Just a hint...add some marinade to the pan while cooking the meat but cook it on high heat for at least one minute to avoid bacterial contamination.
My husband grew up on carne asada, and if he likes it, then it must be good and authentic. I just love how easy it is to make.
authentic mexican tacos don't contain soy sauce. period. other than that, not a bad recipe.
Decent flavor. They may look similar to authentic taqueria tacos, but the flavor is far off. Try some real ones in San Diego or Tijuana at Tacos El Gordo or in Chandler, AZ at Mi Casita (I think is the name) I will not be making this recipe again, but it's a good starting point.
I go to Mexico every year to visit my dad's family. I love to eat food from the taquerias, and have longed for a great recipe that will even come close to the amazing meats they serve. This is the one!! I have never tasted anything so close to the real thing. If you want to try real Mexican food, your quest has ended.
Good, thanks for sharing.
Was pretty good, though I didn't make the salsa. Can't help but be a little disappointed with the marinade. After reading the other reviews, I was expecting something that would send me into fits of feeding glee, but sadly it didn't. Not a bad sauce. A bit salty if anything, but something I would try again with a couple of alterations.
Try using the marinade to season your ground beef for tacos: I made half the marinade recipe and added that to 1 pound ground beef. I added maybe a half a teaspoon of cornstract to help thicken the sace as it simmered. They were the best tacos we've ever had!
One of the best recipes around. The marinade alone deserves five stars, I use it on everything, it is exceptional on shrimp and chicken. This is a keeper!
This review is based on the marinade because I didn't make the salsa or relish--yet (I do have all the ingredients). What an excellent flavor this meat has! I froze a little more than half of the meat (flap steak from Costco) so that I can grill it for the rest of my family later this next week. I may go short on the soy sauce next time, but that is just a personal preference! I didn't add the salt, but it could use a little. I think salt from soy sauce and sea salt are different. The saltiness is evened out anyway when other ingredients are added to the tacos. Thanks for this recipe!
We ate these last night for dinner until we had to roll ourselves away from the table! Delicious & just like the $1 tacos we get every Saturday from the Hispanic family at the Farmer's Market--but don't tell her! Mine were marinated overnight & I'll definitely do that every time. My only tiny complaint was that my meat was chewy (but that's not the recipe's fault). Maybe next Saturday I'll ask her how she gets hers so tender; then we'll have the perfect tacos! I didn't want to individually fry each corn tortilla & I didn't want to microwave like one reviewer had suggested, so I just wrapped them in tin foil & let them hang out in the warmed oven until dinner--definitely my "go-to" way from now on. Try these, you will LOVE them!
Oct. 2007: We've made this a few times now and it's a favorite. I cut the soy sauce to 1/3 c., as it was too strong. We tried both flank and skirt steak, and flank steak was much better. Definitely not perfectly authentic, but since moving from So. CA , it's good enough. Where is the good Mexican food in CO?? We barbecued it almost weekly during summer. **6/13/09: Tried this marinade on boneless skinless chicken breasts, then grilled them on the bbq and it was fabulous!
My husband is from Southern California and this was the way to his heart. He misses the good carne asada - and he said this definitely tasted authentic. The first time, I made the salsa as instructed and although I liked it, it wasn't worth all the work. I also used the marinade on chicken and let it sit overnight and surprisingly...it was DELICIOUS!! I now cook both chicken and steak everytime I make this. Thanks for such a great recipe!!
I've never had the real thing, but these tasted good. It wasn't excellent, just good. The sauce had a little bit of heat, but not much flavor. If you make this, make sure to use the softest meat you can find, otherwise it'll be too chewy. I did add some chopped tomatoes to the onion-cilantro-lime topping, and I did add some sour cream to my tacos.. They tasted better this way, but I will keep looking for a better recipe.. Also, I removed the top of the chili and de-seaded it after toasting it, and before putting it in the blender, however the recipe does not mention if that is what you are supposed to do.
oh my how tasty! I was looking for a good carne asada for the grill so I made this one suit my needs. I did everything as instructed except I grilled my flank steak. I also boiled and recuced the marinade and after slicing my medium rare steak on a bias and against the grain I tossed in the sauce. Sooooo yummy. After reading reviews I almost didnt make the roasted veggie salsa but I am so glad I did. The only thing different I did to prepare it was drizzle with evoo and season with s/p before roasting. I really think this could be a great basting for grilled shrimp or chicken. It was great . Thanks!
Fan FREAKING Tastic!
We followed every bit of the recipe, apart from the cotija cheese. It is not available in Greece, so we substituted it for romano. It was amazing! The marinade was the best of all, but the salsa was great too. This recipe is indeed a bit time consuming, but it gives you something to rave about! I will use the marinade with other types of meat too.
We're thinking about opening a taco stand with this recipe....ha ha! Seriously, this recipe was the best! We used our own salsa though - and grilled the steak on the BBQ, finished it off in a pan.
Absolutely loved these! The salsa recipe was sooooo good- will definitely make again just for a snack.
I had some too thin N.Y. strip steaks so I used that. I made some pico de gallo from another recipe on here so I only made the steak part. I marinated for 2 hours, but 1 hour probably would have been plenty as the marinade is kind of salty. I may try a low sodium soy sauce next time. I served the steak on warmed up corn tortillas with the pico de gallo on top. Enjoyed thanks!
I am only rating the marinade, but it was absolutely delicious. I cut some steak into strips and marinaded them for a few hours before frying them and serving them in tortillas with cheese, sour cream and salsa. I will definitely be making this again.
I thought the salsa was very bland. It had a kick but it just wasn't good. Definately wouldn't add the cotija cheese, it made it way too salty. Overall I wouldn't make this again.
I only used the marinade part of this recipe so that's why I'm only rating it 4 stars. I used flap meat and let is marinade for 2 hours. We then cooked the meat in the broiler. Turned out really good. Next time I'm going to marinade it over night.
I also only made the marinade. List of ingrediants is long, but it was all things found in any good pantry. Easy and really good!
This recipe was really not to my liking. It's a lot of work and it ended up tasting like some sort of weird mex-asian meat because of the soy sauce.
I've been looking for a good carne asada recipe for years, this is THE BEST! I was worried for a little while while it was cooking, but just let the liquid cook down and you get this great thickened sauce that coats it and just shredds in your mouth, thanks!
This recipe never fails me. My friends and family are afraid to invite me over when they cook. Throw in some refried beans, guacamole, some good rice, and you have a belly busting feast.
YES YES YES...this is so flavorful. DO not be intimidated by the list of ingreidents...every bit of work is worth it.
I found this recipe when I was searching for a flank steak marinade for fajitas. I only used the marinade part of this recipe and it was delcious! Will use again!
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!
Outstanding! We are self-proclaimed foodies in this house, and we didn't notice the soy-sauce. I didn't measure the soy sauce either, I doubt I put in what the recipe calls for, but I did measure right below the recommended amount of vinegar (we didn't want it to over power) and everything else measured out the same, just 1/2 the amount of chili powder. I used carne picada extra thin from the grocery store and THEN searched recipes, this one looked good and I am so glad I went with it! The family RAVED about it and we are going to make this part of our menu! I did NOT make the salsa, because I have my own recipe, but I did make the "relish" but didn't measure... I adjusted the amounts to our liking. I also didn't use cheese. Everywhere I have had "authentic" Mexican taquitos, IN MEXICO, have NO cheese.... I just went with onions, cilantro and lime.... so wonderful! You MUST try it!
This recipe is a 4.5 and well worth making. Following the entire recipe for meat and marinade, onion - cilantro - lime relish, roasted vegetable salsa, cotilja cheese, and lime wedges takes a LOT of time. WAY MORE than stated, but the end result is well worth the effort. This is a Saturday afternoon project. Curiously, where the meat marinade imparts the "caliente" in this dish, the onion - cilantro - lime relish, the cotija cheese, the salsa, and a squirt of lime actually softens the overall flavor, imparting a sweetness that is a big part of what makes the recipe so good. As other writers have said, use low-salt soy sauce, go sparingly with the use of salt through the entire recipe, use thin skirt steak, trim all fat, and cut meat into small sized bites before marinating. The longer you can marinate the steak, the better. My wife, who would complain if the meal were too spicy, had seconds and believes this recipe is delicious enough for the menus of our more expensive local Mexican food restaurants in Southern California.
Outstanding tacos! I've been living and working in an area where I am privileged enough to be able to go to the local taqueria for lunch or dinner whenever I want. Prior to this, I had only been exposed to the typical "American" tacos, and when I had my first taqueria taco it was like my mind exploded. I recently went home, and cooked this for my family. It was amazing to see their faces and them realize that THIS is how tacos should taste.
SO GOOD!! Even though I used a different cut of meat and didn't have cumin, or New Mexican chile pods for the puree, this recipe turned out great. My mother who is very picky about foods actually said she liked it (with a smirk on her face). I thought it was fabulous and plan to use it many more times.
Loved this recipe. I would give it more stars if I could. My daughter who doesn't like steak or tacos in general loved these. She made a plate for her father and told me that she was taking the leftovers for lunch tomorrow. I did alter the salsa only because I couldn't find the chili pods. I used one tablespoon New Mexico chili powder, one tablespoon sugar, one 14.5 ounce can of diced tomatoes with chili's and a little water. Thank you for the recipe my family loved it.
I have made this over and over and over again. Always exactly by the recipe... I have never been disappointed! Even my Hispanic friend that cooks most of her dishes very authentically said these are some of the best carne asada tacos ever! Can't go wrong with this recipe! Thank you so much for sharing it!
This tastes just like the taco stands we go to down the street where no one speaks English. I didn't make the sauce, just marinated the meat put the relish on and squeezed fresh lime on when we ate them. They were PERFECT!
I made this for the first time tonight trying to replicate a taco stand here in town that the kids love. It was almost an exact match. I didn't have white vinegar, rather apple cider vinegar and it may have even been better. The only other changes I made were to halve the oil and used low sodium soy sauce. The relish is absolutely amazing and I will double it next time. Also, I didn't make the salsa. Just seemed like too much work for an every day meal but perhaps if I make this for company I will make that effort. Overall amazing. Do not let the list of ingredients deter you. I had everything in my pantry and it was literally a minute or two to grab them all out and dump them in a plastic bag for the marinade. The kids ate every bit of it and it was a nice change from the tacos I usually make.
I will make again with the following changes: I will decrease the amount of vinegar to 1/4 (or maybe even 1/8) of a cup. The vinegar overpowered the taste of the seasonings. I will also increase the amount of cumin and chili powder from 1 tsp to 1 tbl spn for each. The recipe was pretty good, I used chihuahua cheese instead of queso fresco. Thanks for the submission, it's a great start toward authentic tasting taqueria tacos.
Amazing recipe, too spicy for the kids, but they're kinda wimpy in that respect :) I follow the recipe exactly up to the salsa, I just use our preferred jarred to save a little time. The marinade makes AWESOME chicken too!
The MOST DELICIOUS marinade. Use it always!
This is absolutely a 5 star recipe. I followed directions as someone suggested to blend marinated ingredients in the blender and then marinated overnight. Made this twice now for my family and friends. Everyone LOVES it. I will only make this recipe for carne asada from now on. Thank you for this delicious recipe!!
I substituted the soy sauce for dark Mexican beer Negra Modelo. With this substitution, these tacos tasted exactly like the best street taco I've ever had from a vendor in Cuernavaca, Mexico. They were amazing.
This is fantastic! We make this all the time! Very flavorful and gets rave comments from guests as well. We slice up the flank steak into 1" strips before we marinade it. The accompanying tomato/onion relish is very tasty, too. A time-saving tip is to make a larger amount of the dry ingredients and save it. We also slice a LARGE amount of flank steak at once, place into Ziploc bags a freeze. The meat marinades as it freezes and as it thaws. Great to have at the ready since this is so popular at our house. Making it for Cinco de Mayo as always!
OK, this in now one of my family's favorite meals! We are all very fond of the Carne Asada meat recipe! I have made the recipe numerous times using my dutch oven and baking it instead of cooking on the stove top. I use 2 flank steaks and double the recipe for the sauce, then bake for about 1.5 hours. It's super yummy. I have made the roasted vegetable sauce only once and didn't like it as well as others I have made, but the meat is TRULY fantastic!
Very good as is, but I added some additional cumin, garlic salt, pepper, and a tablespoon of pureed chipotle peppers and really took it to where I wanted it to be. I marinated the flank steak for 3 days and threw it in the crockpot on low for 7 hours. I wish I could've made the onion relish, but we sufficed with some storebought pico de gallo.
Marinade for the meat is sublime. The sauce is too hot, so made it a second time without the jalapeno peppers. This is a recipe I'll make for the rest of my life!
The little onion relish was an excellent addition, and although I seved them "American" style, they were delicious!
This is HANDS DOWN the best steak I had ever made at home. I make it just as written, except for that I double the lime juice. Make this adjustment, and it comes out perfect every single time. I've tried several different kinds of steaks, and actually like leaner cuts better than flank. The trick is to make sure it is VERY thinly sliced, just barely thicker than you'd find deli roast beef. You will not be sorry with these two recommendations. Marinate for at least 4 hours. 1 hour is not enough. Cook on a grill if possible - I've used both indoor and outdoor, and both were good. The relish is tasty too, but I use half of an onion instead, throw in two jalapenos, the cilantro and lime juice, and put it through a food processor 'til desired texture is reached. The salsa is good, just not my style.. Comes out smoky (think Chipotle) and sweet. I've used all kinds of tomatoes, but so far, four Romas have worked best. Still not great though. Need to experiment more with this one. In the meanwhile, even a good hot sauce or pico de gallo works here. Toast your corn tortillas before serving. Cojita is nice addition, but certainly not necessary. If you use enough lime, the meat will have so much flavor, you won't want to cover it up. Ole!
Just like the taco trucks/wagons! So easy too. Don't let the long ingredient list turn you off. I didn't make the salsa this time, but will probably next time. We serve with lime wedges. Mmmmmm. Thanks for sharing!
I didn't follow this exactly, but I did do a number of things from this recipe. Here's what I did: I used a thinly sliced meat that you find in the market instead of the flank steak. I also then didn't use any of the wet ingredients, except using the lime juice at some point during the cooking, and just used the dry ones as a rub on it (basically, the ingredients from salt down to paprika in the first set). I cooked it in a pan on the stove, sliced it small, and put it in corn tortillas and topped it off with white onion, cilantro, and a little hot sauce. It was spectacular. I didn't follow it exactly, but I got something wonderful out of it. Would highly recommend it.
I have made this quite a few times. I make it exactly as written, but sometimes my grocery store doesn't carry the flank steak, so I found that flat iron steak is a good substitution for this scenario. Regardless of meat choice, this recipe is so delicious. The flavor of the steak is incredible. The "salsa" is deep red and so delicious with the steak, and the onion/cilantro/lime topping with shredded cotija cheese is the perfect accompaniment. I saved this recipe and will probably make it from time to time for the rest of my life. The cook who wrote this recipe is a genius in my book. Thanks chef!
Delicious. Don't be overwhelmed by the long list of ingredients. It is worth it.
This is based soley on the steak marinade. We followed it exactly and just didn't like it. It wasn't bad, but it really lost the flavor of the meat in the marinade. I think we're back to salt pepper and oil.
I had been looking for a Taqueria style taco recipe for quite some time when I stumbled across this one. It is AWESOME! Search no more - make exactly as stated and you won't be disappointed. Oh - one suggestion: drink a Carona while making. :)
This is the best carne asada! Don't neglect to cook the meat until the liquid has evaporated. This is what makes the meat so flavorful.
This is a perfect recipe!! Even my neighbor who is from Mexico came over, he asked me for the recipe becuase it is better than his!! Thank you...thank you...thank you!!!
The marinade is amazing. Truly, truly delicious. I didn't actually make the tacos like they did because I was just taking the meat to a taco bar with some friends, but everyone loved it. Oh, I also only had petite sirloin, but oh my! It was tender & delicious. Thanks!
This is a great marinade. I will use it again for sure!