Carne Asada Tacos with Green Salsa

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Cut the roast up into 3 or 4 smaller pieces, and brown it before you braise it. It will not only be tastier, but it will be tender enough to shred. You'd have to braise a whole 4 pound roast about 5-6 hours to get it tender enough to shred. The salsa needs a jalapeno or serrano, but otherwise it's really good.

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The green salsa was not hot enough so I would add a serrano next time I decide to make the salsa!

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Made this and we all loved it.

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I was so proud of how amazing these tacos tasted. Best taco ever! Seriously, this recipe tastes restuarant style. I couldn't have asked for a better taco recipe for my cinco de mayo party. I used 4 cups of beef broth instead of 2. I added extra seasoning since I used extra broth. I pre-cut the carne asada into chunks. I added white onion and 2 jalepeno w/ seeds to my pan and braised for 3 1/2 hours. I was so proud of this recipe. I fried corn tortilla and served the tacos with all the works, lime and cilantro. Soooo good and so authentic. : Thank you for this wonderful recipe!!

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Freaking fantastic! One of the best taco's I ever had. One change, beef broth instead of vegetable and you may need a little more than two cups

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I have only made the salsa from this recipe. And it is fantastic, I make it everytime I need a salsa, love it!! Thanks

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Flavor was great. I wish I would have read the comments before trying it...I also found the meat hard to shred. I ended up cutting it up and adding more of the cooking liquid and it came out fine. The salsa was interesting, but could have used more "zing". Frying the corn tortillas is a great idea. Overall very good. I'll make it again.

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Excellent recipe! I used beef stew meat instead and it still came out great. Love the salsa. It's different in a good way. Definitely a keeper!

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I have made this several times. My sister who thinks a taco should only be with ground meat has asked me to make it 3 times. I have found that when using a round roast if you cut it into chunks it will be a lot more tender. My first one was 1 chunk of meat and was hard to shred, i cut the meat into about 3 or 4 chunks now and it's fork tender.

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I read the reviews and also used a chuck roast that I browned in my dutch oven. Instead of vegetable stock I used a Corona beer and I did add a little cumin for a little smoky flavor. The green salsa was just to die for and so easy. I grilled my tomatillos along with the poblanos- only change there. I have two VERY picky teenagers and did not get even ONE "suggestion" of how to make it better (they watch too much food network : or a complaint. Delicious and a keeper!!