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Tacos Carne Asada Recipe

Tacos Carne Asada

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (186)

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Average Rating:

Total Reviews: 186

Showing 21-30 of 186

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  • on April 28, 2012

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    Great Carne Asada, recipe, full of flavor, nice char from the grill

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  • on April 20, 2012

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    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!

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  • on April 09, 2012

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    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!

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  • on April 02, 2012

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    Loved it! The pico de gallo was fresh tasting. We also ate it with guacamole too. This recipe is a keeper.

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  • on March 10, 2012

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    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!

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  • on February 11, 2012

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    Excellent! Outstanding flavor!! Yum!!

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  • on January 29, 2012

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    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!

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  • on January 25, 2012

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    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.

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  • on January 19, 2012

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    This is a wonderful recipe.

    Winnah!

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  • on December 04, 2011

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    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!

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