Carne Asada Tacos with Green Salsa

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I tried this recipe yesterday and it was great! I used a 3.6 pound sirloin tip roast and I browned the roast on all sides prior to adding in all the remaining ingredients. Was nice and fork pull apart tender after the 3 hours. The green salsa was fantastic! I couldn't find any of the cheese that the recipe called for, so i substituted with crumpled goat cheese and it was great with the tacos. Great all around recipe and will have it again for sure

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used this recipe only for the carne asada. It's delcious IF you make some CHANGES. I only used 2.5lbs of meat and 1/2 of the dry rub, but the same amounts of everything else. Switch out veggie broth for beef broth. You have to season and brown the roast first! Then, cook up the onions and garlic in the dutch oven. Add the liquids next and let simmer for 10 minutes. Add the meat back in and cook away! SO GOOD!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I thought this was ok but my husband really liked it so that bumped it up from 3 stars to 4. The meat was a little tough but from other reviews, apparently, chuck roast was the way to go and I got round. I thought the green salsa was good but I wonder if it could have been better if the tomatillos had been roasted first.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was a BIG HIT for my family's New Year's dinner tonight! I followed the instructions except I used chuck and seared the meat after seasoning it. I also used my immersion blender on the gravy and put the shredded meat in it. Developed great flavor! This is a great recipe for a crowd and it will impress! Absolutely delicious!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Rub meat w some of the spice. Brown w oil in dutch oven then add ingredients. When done cooking purée the juices and add back to same pot w shredded meat. Green sauce is great as is. Topped tacos w shredded queso cheese I have made w piece of brisket and chuck roast. Going to try w a Boston butt next time. I use whatever meat is on sale. Great for large gatherings and can leave pot on cooktop. Better the second day if any left. U can add your own twist. I added rib of celery and small can of green chilies one time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

No way would this have tasted good if you just dumped everything in the pot. I rubbed the spices into the meat and browned it in a little oil. I took the meat out and cooked the onion and garlic before adding in the rest of the ingredients. After bringing it all to a boil, I added the meat back in and put it in the oven. After 4 hours the meat was perfect. Puree the juices and put the shredded meat back in the pot with the juice. It will be moist and delicious and tasted even better the 2nd day. The salsa is awesome as is.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Online calls for 4 pounds of round roast, while on TV Brian used Chuck roast! I spent $15 on round roast and ended up throwing everything away! The meat did not cut (much less could I flake it with forks and I could not save it! The green salsa, however, is fantastic!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made these last night..OMG, they're so delicious. Better than anything I've ever ordered in a Mexican restaurant! I only added one poblano (not a fan of spicy, and it gave it just enough kick without being too overpowering. The meat pulled apart with ease after being in the dutch oven for 3 hours. Like other reviewers, I browned the meat with the spices on it first and then added the rest of the ingredients to the dutch oven...the browning gives the meat that caramelized crust that adds flavor. I highly recommend this recipe...the salsa was to die for, and I can't wait to have friends over and make this for them to try!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

A couple of the reviewers added a little of the braising liquid to add more flavor, but I took it one step further. I, too, browned the roast with the spice rubbed into the meat, and when it was nearly browned, I threw in the onion and a TON of garlic to saute those before adding the liquid. Once the roast was tender, I found the meat to be a bit bland, so I took all the braising liquid and all the cooked vegetables and pureed them in the blender and added some of that to the shredded beef. Perfection. The taste was wonderful and not at all bland. I had plenty of the puree left over for freezing.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is so easy and flavorful. All the components, while good alone, come together to create an awesome taco! After shredding the beef it was a little dry, but I scooped some of the braising liquid and tomatos into it until it had the moist consistancy I wanted. Absolutely delicious. I first was a little unsure about not searing in the rub, but no need, it had awesome flavor following instructions as written.

Thank you Brian for introducing me to the use of tomatillos -- something I had always wanted to try but was afraid to use because I didn't know how to incorporate them. My mantra -- ''Anything Brian makes I can make too''. And Brian's instructions make even complicated recipes seem easy and doable.

Public Service Announcement -- please do not rate a recipe and give it a bad rating if you don't even bother to use it. Your variation may or may not be the same result as using the original components as written.