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Taqueria Style Tacos - Carne Asada
August 05, 2005

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.

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