Tacos Carne Asada

Total Time:
2 hr 10 min
Prep:
45 min
Inactive:
1 hr 5 min
Cook:
20 min

Yield:
4 servings (2 tacos per person)
Level:
Easy

Ingredients
  • 2 pounds flank or skirt steak, trimmed of excess fat
  • 1 recipe Mojo, recipe follows
  • Olive oil, for coating the grill
  • Kosher salt and freshly ground black pepper
  • 16 (7-inch) corn tortillas
  • Shredded romaine or iceberg lettuce, for serving
  • Chopped white onion, for serving
  • Shredded Jack cheese, for serving
  • 1/2 cup Pico de Gallo, recipe follows
  • 2 limes, cut in wedges for serving
  • Mojo:
  • 4 garlic cloves, minced
  • 1 jalapeno, minced
  • 1 large handful fresh cilantro leaves, finely chopped
  • Kosher salt and freshly ground black pepper
  • 2 limes, juiced
  • 1 orange, juiced
  • 2 tablespoons white vinegar
  • 1/2 cup olive oil
  • Pico De Gallo:
  • 4 vine-ripe tomatoes, chopped
  • 1/2 medium red onion, chopped
  • 2 green onions, white and green parts, sliced
  • 1 Serrano chile, minced
  • 1 handful fresh cilantro leaves, chopped
  • 3 garlic cloves, minced
  • 1 lime, juiced
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
Directions
Watch how to make this recipe

Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.

Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.

Mojo:

In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.

Yield: approximately 1 1/4 cups

Pico De Gallo:

In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.

Yield: 2 cups


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4.7 204
I just love making this meal!  You start with a mountain of vibrant and fresh produce, and by the time you're finished you have an amazing dish full of flavor!  I also swear this is the best pico de gallo recipe out there, if you were thinking of skipping the pico - don't do it!  I have used flank and skirt steak, both were delicious. item not reviewed by moderator and published
Great recipe!  Reminiscent of my trip to the southwest.  The Pico is what makes this dish stellar.  You gotta make the pico and avoid using anything you would buy at the store.  I'm going to use it on all my tacos now.  I added some sliced avocado for an extra layer of flavor.  item not reviewed by moderator and published
This is a fantastic recipe.  Perfect flavor. I have made a few other similar recipes but this one is FAR superior!  Don't be shy with the salt.  It helps bring out all the flavors. I used flank steak and marinated for about 4 1/2 hours and it was tender.  Will however marinate it a little longer next time if I have time. Enjoy!!!! item not reviewed by moderator and published
jack cheese?? never ask get mexican recipes from a gringo. item not reviewed by moderator and published
So good that i was crowned taco king! item not reviewed by moderator and published
Some of the best Carne Asada Taco I've tasted. I marinated for 7 hours and the taste of the grilled skirt steak was of restaurant quality. Only thing I changed was the Pico de Gallo, I left out the olive oil because I wanted a clean refreshing taste and oils tend to make Pico de Gallo a little heavy. Even without the oil this is one of the be versions of Pico de Gallo I have ever tasted - it is delicious This will be my go to recipe for Carne Asada Tacos - and the Pico de Gallo too. item not reviewed by moderator and published
Very tasty! Worth the effort. item not reviewed by moderator and published
delicous :) kid love the recepe. item not reviewed by moderator and published
These are really good and easy. Of course these are restaurant quality food. Yum. I will make these often. item not reviewed by moderator and published
I made this for my husband for Fathers Day. He loves steak and is picky about southwestern food (being from New Mexico, he grew up on the real thing). This was great! I substituted adobo sauce for the jalapeños, otherwise I followed the mojo recipe exactly. Can't remember which cut of steak I used (something cheap that was on sale), but I marinated overnight and it came out juicy and perfect. We'll make it again! item not reviewed by moderator and published
Fantastic! Really, really delicious. Being from Southern California I've eaten lots of yummy carne asada and it's been disappointing that most of the recipes online that I've found include soy sauce or other distinctly none Mexican ingredients. These were seriously amazing, we could not get enough. I made everything exactly as the recipe said, plus I made guacamole and we added sour cream. Sooo good :) item not reviewed by moderator and published
This is a great recipe, however, I recommend using a better cut than flank. (skirt may be ok) I marinated the flanks steak over 5 hours and the end result was tough. I originally used sirloin and got great results. The local grocery store is not going to have a nice cut of flank. I also chopped the steak up into small pieces and marinated that way before pan searing. It came out wonderful that way. Make sure you add salt and pepper to the mojo or the flavors are pointless. I made that mistake once as well. Great recipe though! I have had friends and family over and they LOVED it. Try it with some avocado slices. item not reviewed by moderator and published
We enjoyed this, but I think either I had a very sad cut of flank steak or it needed a lot longer than 5 hours to marinade. Also needed a bigger dose of salt. I was in Mexico this last summer and this had very little similarities between the carne asada tacos I had there, but it was tasty. Will try to Mojo with some tweaks again, but maybe a better cut of meat and chop it up into smaller pieces. Just not sure what would make it better, but it was just okay. item not reviewed by moderator and published
Made this for dinner tonight and it was outstanding! I used a sirloin and a flat iron steak as that is what I had on hand. I served it with Guy Fieri's Mexican Pork and Beans and my own recipe for Southwest rice pilaf. Out of this world dinner. Going into rotation immediately! item not reviewed by moderator and published
This is now our recipe for Tacos. No more ground beef! No more greasy tacos. The Mojo is a MUST for this recipe to succeed. I like ours with a little extra lime. The citrus flavor comes out in the skirt steak (never Flank Steak) making this dish "Flavor City" :) item not reviewed by moderator and published
This has become a go-to recipe any time of year. I'll sometimes vary the ingredients a bit, such as adding Tequila to the marinade. Definitely a keeper....thanks Foodnetwork dot com. item not reviewed by moderator and published
So Good! We marinated shrimp, chicken and a flank steak. Plus, we grilled both red and green peppers and some onions. We put it all on whole wheat tortillas. Our guests said the meal was incredible and asked if they can come back next weekend for the same dinner! BTW I have made this twice. I marinated the flank steak for four hours the first time. The second time it only marinated for an hour and a half. The shorter marinade time did not effect the flavor or tenderness. For the chicken and shrimp, only marinate for an hour. item not reviewed by moderator and published
Easy. Tasty. My husband said this is def. a keeper. item not reviewed by moderator and published
The best tacos! I used smoked brisket and toasted flour tortillas. The pico de gallo left me craving more. Will make this again. item not reviewed by moderator and published
My husband loves Asada. I have tried many recipes and keep coming back to this one. I always zest the lime. item not reviewed by moderator and published
Followed the recipes to a T. Loved them both! Will make again. Grilled the tortillas on the grill for extra flavor. item not reviewed by moderator and published
totally wonderful. I made this for some friends and we all loved it. I doubled the recipe so I had some leftovers (totally planned. We sauteed some onions and peppers to add to the meat and it was still wonderful! Will make this again. Oh and the Pico de Gallo salsa was out of this world! item not reviewed by moderator and published
This is one of my favorite foods in the world. A-mazing. item not reviewed by moderator and published
I bought this meat at costco it taste great when cooked. But it will not keep i put the uncooked meat in a container with lid and put it in the fridge. It did not keep even 5 days it wen bad after 2 or 3. My suggestion is cook it all up one night and put the cooked leftovers in the fridge for later but eat it the next day it will go bad fast!!!! item not reviewed by moderator and published
My wife said this tasted like something from a restaurant. item not reviewed by moderator and published
Really excellent - my go-to marinade for tacos that impress. I thinly slice sirloin and thoroughly mix with the mojo, let marinate for several hours, then throw it all into a hot skillet and cook until done. Cooking the meat in the marinade really concentrates the flavors for some of the best tacos I've ever made. Thanks, Tyler! item not reviewed by moderator and published
Amazing! Can't even believe how easy it was to make-much better than the Mexican restaurant's version. Hey Tyler, how about a great mole recipe?? item not reviewed by moderator and published
I made this for my friends and it was a hit! The best part was that it still taste great the next day! item not reviewed by moderator and published
Excelente! As suggested in other reviews, I added an additional jalapeno and a bit of cumin for additional zing. I topped with avocado, no lettuce. Our locally grown tomatoes are in the height of season right now, so the Pico de Gallo was really good! item not reviewed by moderator and published
Very Good Mojo and Pico De Gallo!! My husband and I loved this. We marinated flank steak and chicken in the Mojo However we did add extra salt and pepper, cumin, chili powder, oregano, and jalapeno. Oh and we don't add lettuce to our tacos.. served with corn and flour torillas w/ spanish rice. YUM.saved this recipe! item not reviewed by moderator and published
loved this. added some lemon juice and used bit of OJ (no oranges. served with jasmine rice; red onions sliced very thin and slightly pickled (2 hours in lemon juice, white vinegar, sugar and pinch of salt and slices of avocado drizzled with lemon juice and sprinkled with kosher salt. item not reviewed by moderator and published
I was missing the carne asada I used to eat when I lived in Los Angeles, and this really hit the spot. So easy to make and quick to grill up. My husband and young children loved it. Highly recommended item not reviewed by moderator and published
This was a wonderful recipe. The meat had great flavor and the meat was more tender than usual, which I attribute to the vinegar and the citrus juices. I will use recipe over and over again. The entire family loved the taste. item not reviewed by moderator and published
Delish! THe whole family enjoyed! I served with chopped white onion, cilantro and fresh lime! I also made the pioneer woman's corn casserole which was a nice compliment! item not reviewed by moderator and published
This is delicious, We love the Tacos Carne Asada that we get from our local taco truck and I must say this is the closest to the authentic flavors I've found. The marinade for the steak is SO good and the pico de gallo is wonderful, I switched it up a little bit and used shredded cabbage instead of lettuce, and we use Queso Fresco instead of chedder cheese for a more authentic taste. item not reviewed by moderator and published
Awesome marinade! Without being dry, we like a little marble in our steaks. item not reviewed by moderator and published
So, So yummy!!!! I used skirt steak and marinading for a little over 8 hours (left it in the fridge during the work day. I might add an extra jalapeno next time because I didn't really taste that, but otherwise this is a new staple for us! item not reviewed by moderator and published
Most excellant recipe. I love carne asada and this recipe rocked when made according to the recipe. I used a ridged grill pan. item not reviewed by moderator and published
Great Carne Asada, recipe, full of flavor, nice char from the grill item not reviewed by moderator and published
Made this for lunch today,we thought it was very good.I had to substituted jalapeno for the serrano.I will definitely be making this again.We will be using the marinade for steaks when we grill out from now on also.I'll have to try it on chicken! item not reviewed by moderator and published
Absolutely delicious. I also took the lead from other reviewers and added the lemon and orange zest to the mojo along with some liquid smoke. The pico de gallo was very good. Will make again! item not reviewed by moderator and published
Loved it! The pico de gallo was fresh tasting. We also ate it with guacamole too. This recipe is a keeper. item not reviewed by moderator and published
Awesome! Actually had leftover steak. Made the mojo and reheated the steak with the mojo in a skillet. Yummy.. My family really enjoyed. Great flavor! item not reviewed by moderator and published
Excellent! Outstanding flavor!! Yum!! item not reviewed by moderator and published
I made it exactly as written except, like I always do, added extra garlic and extra jalapeno. I couldn't find the right cut of meat so used a tri-tip roast cut in half lengthwise to kinda-sorta look like a flap steak. The Pico De Gallo awesome too. The whole recipe turned out great and everyone is saying it's better than you can get than any restaurant in this town! Compliments to the CHEF! This recipe ROCKS! Delicious! I'm going to make it this summer in the backyard when we have company. Thank you for sharing Tyler! item not reviewed by moderator and published
I tried the recipe as written. It was very good. But I made the following modifications: I increased the chilis (personal preference I added 1 tsp liquid smoke to the MOJO, marinated flap steak for 2 hours, and cooked it sous vide for 3 hrs @ 122 degrees F. I seared the meat on a really hot gas-fired grill for about 30 seconds per side, rested it, thinly sliced it and served it on tortillas with diced white onion, quesa fresca, lime and PdeG. It was much better the second time. item not reviewed by moderator and published
This is a wonderful recipe. Winnah! item not reviewed by moderator and published
I don't believe in just giving 5 stars so, a 4 is high for me. Last post said it was tasteless and i just had to laugh. This is a wonderful recipe for flank steak. Either you didn't follow recipe or hey, let's face it, it could be the way YOU grilled/cooked it. Two thumbs up! item not reviewed by moderator and published
Tasteless....what looked really good had NO flavor whatsoever! There went a good chunk of $$ in the trash can.. item not reviewed by moderator and published
tyler is my favorite cook on this network... leave it to him to put the word out on 'MOJO" i've been using mojo to marinate everything for decades after being adopted into a cuban family. you can buy mojo at spanish stores and you can pretty much make anything taste GOOD..loved these tacos. item not reviewed by moderator and published
Absolutely perfect! I fed a crowd of very picky carne asada eaters and they all loved it. item not reviewed by moderator and published
Love, love, love these tacos!!! item not reviewed by moderator and published
I only made the mojo and it was amazing! I don't have a mortar and pestle so I was having a bit of a hard time making the paste. I ended up putting all of the ingredients in my food processor and it worked out really well. This was a hit! My husband and I ate way too much! item not reviewed by moderator and published
Recently I have become a huge fan of flap meat, or flap steak, a very flavorful cut from the sirloin. It isn't unlike skirt steak, and it's perfect for Carne Asada. This particular Mojo (marinade) is probably the best I've ever tried--it accents the flavors of the meat and tenderizes it, but doesn't overpower the natural beefy taste. It probably will become my go-to marinade for flap meat. The whole meal was delicious, although I did not add oil to the pico de gallo. It totally isn't necessary. Otherwise, perfection!! Can't wait to have it again! item not reviewed by moderator and published
Overall I really enjoy this set up. I used the Mojo Sauce, with a slight twist (instead of just using the lime and orange juice, I also added the zest of the citrus as well. Really bumped up the flavor component.) on my fajita meat, and roasted the peppers. This completely revolutionized my fajita recipe. Now I don't rely half as much on spices to provide the flavor. The Mojo sauce allows much of that to come through. My fajita recipe has become simpler more replicateable but with just as much, if not more wonderful flavor. Definitely a fan. The Pico is also quite good. item not reviewed by moderator and published
Amazing thanks item not reviewed by moderator and published
It was so easy and delicious! My husband is a big fan of Mexican food and he loved it! item not reviewed by moderator and published
It was very good but not great. Next time I'll add some green onion, cumin & chile powder to the mojo because it just needed a bit more of a flavor boost. item not reviewed by moderator and published
Good stuff! I omitted the chiles from the Mojo and Pico for my kids and it still turned out great. I used flank instead of skirt and it was great! item not reviewed by moderator and published
This was delicious!! I had almost given up on Tyler after a few less than stellar results on some other recipes, but this was wonderful. I am going to try the mojo on chicken next :) item not reviewed by moderator and published
This is out of this world....pure goodness item not reviewed by moderator and published
This mojo sauce in this recipe is a new staple in my kitchen!! I love it and use it in everything from making quacamole to quesadillas and marinades! item not reviewed by moderator and published
Wonderful! The only change we make now is to double the Mojo and rub both sides with it, then try & keep as much as possible on the meat while you cook it over some hot briquettes. Yumm! item not reviewed by moderator and published
I was looking for a quick and easy recipe and Tyler nailed it! It was so good, we invited friends over for a taste test. Everybody thought I was the food network star. Highly recommend this recipe for the kitchen klutz. Thanks again. item not reviewed by moderator and published
While I grew up in South Florida, I am now in NC. This dish reminded me so much of the Hispanic culture down in Miami. This was super easy and so very flavorfull. I used Skirt Steak for this dish. And, unfortunately, I had to go to a Hispanic market to get it. I don't know why the local grocery stores do not carry Skirt Steak. Anyway, I used jalapeno peppers in both the marinade and the pico de gallo, as I have them in my garden. Oh, and we did not use this in the tortilla's. We served it as steak wtih side of white rice, black beans and maduros. Thank you item not reviewed by moderator and published
I made this recipe with a few modifications because I didn't have a couple ingredients (serrano peppers and green onions), added jalapeno to the marinade and the pico de gallo, avocado to the pico and roasted corn, These were wonderful! So fresh and the perfect dinner on a hot summer day! item not reviewed by moderator and published
I had used the mojo sauce in Tyler'e recipe for chicken burritos, and I had found the consistency a little thin for a burrito topping. However, it was the perfect consistency for marinading the meat for the carne asada tacos! Thanks for this multi-faceted use of your sauce. item not reviewed by moderator and published
My husband and I made this and it was the best ever. We would highly recommend trying this recipe. We grilled it on the gas grill it came out so tender. Thank you Tyler item not reviewed by moderator and published
Tyler: There were the best tacos i have ever had. This recipe was so good. And very easy. Tyler you are the best chef on the foodnetwork. When I need ideas for lunch or dinner, I always go to you. Thanks item not reviewed by moderator and published
My sons and I have made this recipe many many times best ever item not reviewed by moderator and published
This was my first try at marinades and it turned out awesome! My 18 year old son and I ate the entire thing. This one is my son's new favorite meal and he requests it at least once a week. Tyler is always my go to person for someting awesome and never lets me down. Thanks Tyler item not reviewed by moderator and published
I bought Goya mojo marinade and it is perfect same stuff we use at the taco shops in Southern Cal. Also just use half the bottle then add half a can of any mexican beer I used Tecate but Corona works good too. The beer is just for tender meat it cooks off on the grill. Also slice a half white onion and a jalapen into thick rings and layer over the meat with the marinade let sit overnight. Boom Carne Asada just like Roberto's. item not reviewed by moderator and published
I personalized it a little bit with queso fresco instead of Monterrey Jack and added extra fresh cilantro to the taco (like they do at at Taqueria del Anda in SoCal and two of us almost ate the 2 pounds. We just couldn't have enough... item not reviewed by moderator and published
The ingredients were so fresh!.. I broiled the skirt steak after marinating it for 2 hours and it was outstanding. The pico salsa was very sloppy so I wouldn't serve this to guests. They would be embarassed of the mess. Too bad!! item not reviewed by moderator and published
Fairly quick and easy to prepare. AWESOME flavor!!! item not reviewed by moderator and published
I made this at my sisters 16th birthday party and although some people were turned off by the green marinade- they ate this up! It was absolutely delicious and I just bought the ingredients to make it again for my sweetie. item not reviewed by moderator and published
I make this for carne asada parties every summer, and everyone talks about it for a year afterward. It's an easy, fun recipe and the meat comes out tasting fantastic. item not reviewed by moderator and published
My husband has recently became allergic to all tree nuts, peanuts and soy. We can no longer go out to eat and I've been trying to find recipes that he used to love that I can make for him at home. This recipe was amazing. He was so excited that he could have Carne Asada again that he now requests this ones a week. Thank you again Tyler. item not reviewed by moderator and published
This is the best taco recipe i'VE EVER HAD! I didn't do the double tortilla and still I ate 9 . Will keep this recipe for friends and family taco night. item not reviewed by moderator and published
I just made this over the weekend, followed it to a T, but I let the meat marinade in the mojo for about 5 hours. It turned out fantastic. The Pico was fresh, the steak tasted great. Here's a link with pics from experience: http://onecoupleskitchen.blogspot.com/2010/03/tacos-carne-asada-from-tyler-florence.html item not reviewed by moderator and published
Tyler never ceases to impress me! I've been making this dish for about a year now. It is a go to for family gatherings! It's always a hit. This dish is packed with flavor. I never second guess to try a dish by Tyler. He is my favorite male chef on the food network! item not reviewed by moderator and published
The flank steak turned out really good. I skipped the pico de gallo and made guacamole with it instead. Didn't do the lettuce or cheese either. I topped mine with cilantro and onion and hot sauce. Muy Bueno! item not reviewed by moderator and published
marinade was great and easy to prep. yum..... item not reviewed by moderator and published
If you add a little chili powder and oregano to the marinade it will give it a lot more flavor! item not reviewed by moderator and published
I think Null is thinking of Carne Guisada item not reviewed by moderator and published
NULL You are looking for carne con chile verde, carne asada is grilled steak. item not reviewed by moderator and published
Well this recipe was good but it's a fajita taco pretty much. Carne Asada is a stewed beef or pork in a green chili type sauce or stew and I can't find a recipe for that. item not reviewed by moderator and published
It was to bland. Will not make this again. item not reviewed by moderator and published
Very very good! I actually let it marinade overnight & the flavors were PHENOMENAL! I didn't know what he meant about the meat getting mushy but I had used flank steak & the meat stayed very moist & juicy off the grill. We're making it again this weekend =] item not reviewed by moderator and published
This is my third time making this and it's great every time. I do not use the jalapeno because my hubby doesn't like it but the marinade sustains flavor without it. I grill this and don't make tacos with it but instead serve it with black beans and rice. I cut back on the olive oil because using skirt steak it's already got some fat on it. I would recommend this to anyone looking for a "Latin" meal. item not reviewed by moderator and published
I was a little skeptical at first with all the citrus. I thought it was way too much, and it would taste alot like limes or oranges. Let me tell you... this was so good... everyone loved it, and i will definately make this again. Made one change, added some Chipotle Peppers in Adobo to give it a smoky flavor. Awesome. item not reviewed by moderator and published
I made this last night for my husband and he loved it! The mojo marinade is amazing! Definitely try this recipe! item not reviewed by moderator and published
simple, fresh flavors and just delicious! i had extra that i left in the marinade for two days - and the marinade did not compromise the integrity of the meat (i think it intensified the flavor!) i am eating leftovers now as part of a steak salad - perfect. item not reviewed by moderator and published
My husband and I are always looking for recipes to try. We were in New Mexico a few weeks ago and visited one of our favorite restaurants. My husband had carne asada and after having a taste, I had to make my own. It had been years since I last had carne asada and never thought about making my own. A friend of mine came across this recipe and so I gave it a try. The mojo was easy to make and it smelled so good! Got the meat marinading and then my husband fired up the grill. We prefer our meat on the rare side, so we didn't cook it as long as Tyler suggested. It turned out wonderful! I kept it simple and put the meat on top cheese and flour tortillas, popped it in the over to melt the cheese the then topped it off with El Pinto Green Chile sauce, sour cream and guaramole. It was great! I will definately make this again and for sure when we have friends over. The mojo was fresh and crisp with a little tangyness to it. Definate gotta make again! item not reviewed by moderator and published
this recipe was delicious. i made it for father's day dinner and was fabulous. the only thing I would do differently is to cut up the steak into smaller chunks and mix it with the salsa and put it over white rice as we did not care for the corn tortillas. item not reviewed by moderator and published
My husband and I just made this tonight and it was wonderful! We let it marinate for 4 hours; didn't have a mortar and pestle but it was still good. And to kick it up a notch we added some beer to the marinade as well. We didn't have time to make the pico de gallo but we'll try it next time. Sooo good! item not reviewed by moderator and published
I whipped this up last night and was very satisified with the results. I've made a number of different Carne Asada recipies and this one is by far the best and easyest. item not reviewed by moderator and published
I've tried to make steak tacos several ways over the years, but these are hands down the tastiest I've ever made. I only made the steak and used my own salsa. My jalapeno/garlic blend wasn't totally a paste and I was missing cilantro, but it still turned out great. Can't wait to make it again! item not reviewed by moderator and published
I did this a little different than the recipe. I used a sirloin steak and fried the taco shells. The flavor of the meat was AMAZING! Served it with guacamole, sour cream and salsa from our favorite mexican restaurant. My husband, who likes NOTHING, loved it. There's nothing like homemade taco shells. Next time I will try the pico de gallo. The marinade was so good and so easy. Will try it on chicken and pork as well. Will be making this again and again. Thanks Tyler!! item not reviewed by moderator and published
I loved it. It was super good! And like the recipe says make sure you salt it when you start cooking the meat, I didn't at first and it wasn't as good. But Tyler, this is a winner!! item not reviewed by moderator and published
Monteray Jack was invented by a Mexican Friar. item not reviewed by moderator and published
Hello! I was wondering, how long do you marinate the sirloin for? Thank you! item not reviewed by moderator and published

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Cinco de Mayo