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Taqueria Style Tacos - Carne Asada
June 06, 2007

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.

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