Tacos Carne Asada

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My wife made this for our family. Wow! they were great. Now we don't eat ground beef tacos with the little packs of seasoning. We go for the steak tacos!!! We had a party and served these things. People were going back for seconds and thirds. I Love this recipe.

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The mojo is the key. My hubby and son were very impressed with how good they were. I made it a week ago and they already went to the grocery store today so I could make more.I have a feeling this might be a new staple in the house :

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My boyfriend loved this when I made it for him today. I really liked the mojo sauce which tasted really clean and fresh with the staek. The only thing I did different was I used sirloin steak instead of flank or skirt steaks because I couldn't find that at the grocery store. Thanks Tyler for the awesome recipe!!!

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I gotten way better and flavorful carne asada from my local Mexican market.It was all right but I wouldn't bother with this again-I was expecting alot moe flavor on the meat.

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This recipe is great. However, I have a friend (from Mexico who always made her authentic carne asada for my birthday or special occasions.

Here's her version (VERY close to the wonderful Tyler's: 3 oranges juiced; 2 lemons juiced; 1 lime juiced; 1 large white onion with a rough chop; big handful of fresh cilantro leaves; 6 garlic cloves smashed; 1 tb Lawry's seasoning salt; 4 tb white vinegar; 1/4 cup olive oil; salt and pepper to taste; dash of red pepper flakes; and of course the meat!

she uses flap meat -- which used to be carried at costco. my costco does not carry it any longer. i ended up using flank steak and it worked out great.

put all of the ingredients (including the orange, lemon and lime rinds in a 2-gallon zip lock bag -- don't bother creating a paste out of the cilantro, oil, garlic, etc. -- just dump it all in with the meat. shake it up really well -- just make sure your ziplock is securely zipped!

marinate for a minimum of 24 hours. my friend marinates for 48 hours. shake it up a few times a day. the flavor of this marinade is off the hook!!! trust me on this one -- her mexican grandmother has made it for YEARS!

then grill it up or cook it under your oven's broiler. we prefer medium rare -- so that's about 4-5 minutes per side.

cut up some fresh avocado, get some CORN tortillas (no flour ones! and you must must must use quesco fresco cheese. it might be hard to find depending on where you live. find a mexican speciality grocery store if you can't find at your supermarket. this cheese simply makes the carne asada melt in your mouth. and of course -- some fresh lime to squeeze on your finished product. doesn't hurt to chase it all down with an ice cold margarita, either!!

DELISH!!!!!!!

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This was fanatastic. Loved by the entire group I prepared the meal for. The pico de gallo was tasty and flavorful, as was the carne asada. It was a bit of prep work, but well worth it. Next time, the only thing I would do different is slice up the beef into strips to make the marinade seep in deeper and make it cook faster on the grill.

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Easy, oh so good too. All my friends make this now.

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Made this for Jimmy Buffet tailgating and it was a HUGE HIT! The meat was very tender...I actually marinated it for 24 hours and it wasn't mushy, just tender.
Made sure we sliced it thinly.
Thanks Tyler!

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I only had buffalo so I thought I would try it and it was Great and easy.

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we love this very much!!