Carne Asada Tacos with Green Salsa

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I used this recipe because my 12 year old son had been begging for shredded beef tacos for quite awhile. My family loved it! Halfway through his fourth taco, my son exclaimed, "Mom, this is excellent."

I used a chuck roast and browned it in the seasonings. I baked it for four hours. The meat literally fell apart as I was transferring it from the dutch oven to the serving dish. The salsa is worth making. So much better than store bought. It was delicious!

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I made a different recipe of salsa, so I just made the meat dish from this recipe. It was a 3 pound round roast and I cooked it for four hours, and it was not fork tender. I had to slice it and serve it in little chunks. There wasn't much flavor and it was just disappointing.

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I have been searching for a good mexican shredded beef recipe. This was good, but did not seem to have enough flavor. Seems like most of it ended up in the broth. But the salsa was VERY good!

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I made this for my daughter's 18th birthday and she and her friends and all of us absolutely loved it. Easy, delicious and terrific. Very, very happy with this recipe. I'll definitely make it again.

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I didn't quite follow the instructions - I did use the same ingredients but I browned the meat in the dutch oven first. Took it out and added the onion and garlic then deglazed with the tomatoes and stock and put it in the oven. Great flavor and fall apart tender. Salsa was also easy and very flavorful. I only used 1 poblano to lessen the heat so our 3 yr old could eat it. Will defnitely make again. The salsa was really good over white rice too!!

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Never having cooked Mexican food, I thought this recipe would be way too spicey, what with all the peppers. But it was perfect! Just the right amount of spiceyness, on the mild side. And who would have ever thought of using two tortillas to keep the ingredients inside the taco. Great idea, delicious recipe.

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I used a rump roast and followed Brian's recipe. It was great, wonderful flavor and most importantly fork tender.
Glad you are back on the air!

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I looked to see what brand of chopper Brian was using, and it's an OXO. Many home stores carry it, as well as their own website. HTH!

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We grilled the poblanos at the same time as the corn for the salad. The rest is super-easy and the results so good we used what was left on our eggs next morning--careful, you'll want to get a spoon and just go at it.

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The Carne Asada turned out great but the Green Salsa was amazing, especially for so few ingredients. I can't get enough of it! Thanks Brian! It cracked me up when you called for the pepper peeler on your show: I couldn't find one here but I managed OK, HA! HA!