Tacos Carne Asada

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My husband lived in Southern California for most of his life and has been searching for authentic carne asada like he loved at home. This recipe got it exactly right. Thanks, Tyler!

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My hubby has been begging me to try and re-create his favorite carne asada from Cotijas (spelling?in San Diego and he said these were better! We live in Okinawa now and it is impossible to find authentic Mexican food. I think, no I KNOW, Tyler is the best chef on the food network and everything I have tried of his is the absolute best. I did marinate it longer and there was no problem with the meat turning mushey (2days.

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This is a great recipe

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If your meat is too tough there are two things to do. First, make sure your not buying USDA Select meat and second, slice across the grain.

If you think it takes too long, sorry, but that's the name of the game in making Carne Asada.

This recipe works well with flank stear or skirt steak. You could use port and call it Tacos con Carnitas.

Either way, ditch the shredded lettuce and monterey jack cheese. Only gabachos would eat that. If you must use cheese, stick with Queso Fresco.

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Very simple and delicious! I am trying to get my family to eat more fish, and they loved this recipe!!

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The pico de gallo recipe in this episode is fantastic. We make tex-mex and mexican food quite often and almost always use this recipe for pico de gallo. Spicy and flavorful, give it a try.

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This is the BEST! I have used this many times,mostly with beef.Husband is an elk hunter,so what to do with all this meat. well we love elk asada as we call it. With this marinade it really is good, we grill it eat it like a taco and save a little for a topping. Yummmmmmmmmmmmmmy.

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This was a hit with my husband and his cousin who are both from old Mexico. They loved them! Thanks for making life easy and them happy!!!

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The receipe is easy and the mojo is very versatile for other foods like fish and chicken.

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simply awesome