Carne Asada Tacos with Green Salsa

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Dear Food Network,

Please do not ever take Brian off the air! I love his shows... the food, his personality... I love his show! He was off the air for a little bit and it made me sad. Thanks for bringing him back. Don't ever take him off the air!

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Where can I buy that great little garlic chopper Brian uses?
Anybody know?

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I actually registered so I could review this recipe. Being Puerto Rican, I decided to use pork instead of beef. I also used 2 bottles of Amber non-alcoholic beer to replace the stock/water. My husband (who is not hispanic, but LOVES the food said this was one of the top 5 recipes I have ever made. I would say my cooking skill level is a little above average (it's a hobby. So to me, this recipe was so easy. Everything tasted so fresh! I made this on a beautiful southern day yesterday with the windows open and I had a neighbor come see what I was making! My 2 and 4 year old ate it which took this recipe over the top!

Try it and don't be afraid to play with the ingrediants!

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Made this last night and it was a huge hit! My husband said that it was the best Mexican dish that I have ever made. The meat was not too overly seasoned, which was wonderful because the salsa was awesome! Just a perfect and quite easy meal-and I have 3 young kids! Which, by the way, the girls just love to watch Brian's show!!! Side note: I do think that the chuck roast would have been a little more tender; the round roast was not as tender.

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I made the whole dinner and used chuck because that is what I recall him saying he used.
I also browned the roast for the same reason Marilyn gave
I loved the whole menu and everything was a big hit.

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I just looked over the recipe in prep for making the tacos, and I noticed the recipe calls for a 4 lb. Beef Round Roast. During the show, which I just re-watched on Tivo, Brian said he was using a "Chuck Roast". His roast was boneless and had a rather large fat cap (which I am not used to seeing on a chuck roast, but it still looked like a chuck roast, as a round roast has less marbling and a lot less fat than a chuck roast. It probably doesn't make a huge difference which cut of beef you use (I'll go with the one on sale!, but, I think Chuck has more flavor than the Round roast, and is more traditional for Carne Asada.

The other small change I would personally make to the recipe is to brown my roast after applying the spice rub, then remove the roast and use the same pan for creating the braising liquid, then add the roast back in. Otherwise, most of the rub is going to wash off of the roast and go into the braising liquid, so the browning will help the rub stick to the roast. Plus, I think browning the meat is a great flavor booster, and the braising liquid will serve as a natural "de-glazer" for the bits on the bottom of the pot. I can't wait to try this recipe, it should be scrumptious! Thanks, Brian!