The Best Taqueria Taco Meat Recipe Yet

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A psychic once offered my mom a peek into her past lives. A buzzing flourescent sign hung in the store window indicated that this particular psychic had an uncanny ability to touch a person and recieve premonitions from their once-upon-a-time. For a handful of green dollar bills, the psychic would tell you who you once were. My mom ponied up the cash, and waited with wide eyes to hear her fate. Or, you know, to hear the fate that was now her history.

Turns out, the psychic didn’t waste any opportunity to wow. It seems, according to her, that my mom had once been a whole slew of infamous people. She’d been a distance runner in the Greek Olympics, served as royalty in Russia, captained a pirate ship. (Okay, I’m making that one up.) The whole thing was odd and freaky, and secretly exciting. It made me wonder what sorts of stories the psychic would tell me, if I believed in that sort of thing and had enough cash to rent her mystical insight.

Last night, while sitting in seat 121 at the Palace Theatre on Broadway, I decided I would pay my mom’s old psychic extra dinero if she’d tell me that I’d once played Anita in West Side Story. Oh, wondrous Anita. That girl has got vamp, vim, and vigor and I fell in love with her character, wondering if it was too late for me to move to Puerto Rico and add an “a” at the end of my children’s names. I love the South American culture with a vengeance, but last night, Anita made me want to be a sassy, flamenco dancing mamacita.

So, to the psychic with the magic hands and tall tales: if you can tell this curly-haired mama from Colorado that she once kicked her costumed legs over her head while wearing high heels, I might just have a dollar or two for you. In the meantime, I’ll be memorizing the lyrics to “Amer-E-ka” and calling my husband Bernardo.

Because, here’s the thing. I may not believe in psychics, but I do believe in dancing straight into my own destiny.

Or, as Anita says in West Side Story…”Ah, I’m an American girl now, I don’t wait.”

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Authentic Crockpot Carne Asada Meat

Ingredients:

1 (3-5 pound) cut of cheap beef
flap, london broil, flank or roast all work beautifully
1/2 cup limeade
1/2 cup white vinegar
1/4 cup oil
1 onion
4-5 garlic cloves
1 jalapeno
2 tablespoons Knorr Mexican beef boullion (granulated)
1 (7 ounce) can Embasa Salsa Verde Green
1 teaspoon cumin
1 tablespoon chili powder

Directions:

Early in the morning, place your meat in a large crockpot. In a blender, combine limeade, vinegar, oil, onion, clovers, jalapeno, boullion, salsa, cumin, and chili powder. Blend until well pureed. Pour the sauce over your meat, making sure it's well coated (the meat doesn't have to be entirely submerged, just nicely coated with the sauce). Cover crockpot with a lid, and cook all day on low heat. After allowing the meat to cook 8-10 hours, shred the meat, then return it to the crockpot. Stir it in the pan juices and allow it to continue cooking until it's ready to be served. Spoon over corn tortillas, top with grated cheese, homemade salsa or pico de gallo, and sour cream. Es Muy Bien!

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22 Responses to “The Best Taqueria Taco Meat Recipe Yet”

  1. 1

    Sherrie on November 8, 2010 at 5:51 am Reply

    Are you using limeade concentrate or limeade that has the water mixed in? TFS

  2. 2

    Jennifer (Savor) on November 8, 2010 at 7:45 am Reply

    Welcome home! Girl, did you really find a way to make that last night? amaazing! I am coming to your place in two weeks

  3. 3

    Anonymous on November 8, 2010 at 7:48 am Reply

    These look AWESOME. THX!

  4. 4

    Karly on November 8, 2010 at 7:58 am Reply

    Oh, Brooke, are you kidding me with this? Mexican food is my weakness. I must make this immediately.

    Also, limeade? Really? I never would have thought of that. Weird, but fun!

  5. 5

    Leslie on November 8, 2010 at 10:22 am Reply

    I. MUST. MAKE.THIS

  6. 6

    Cheeky Kitchen on November 8, 2010 at 10:29 am Reply

    Sherrie- Limeade concentrate! THANK YOU for asking! I'll edit and clarify in the recipe instructions! Thanks for sharing your eagle eye!

  7. 7

    Shaina on November 8, 2010 at 1:49 pm Reply

    Heehee! Loved Anita. Now to dye my hair dark and don a fantastic, full-skirted dress. Then I'm on my way to your house for dinner.

  8. 8

    oneordinaryday on November 8, 2010 at 2:25 pm Reply

    Gorgeous photos! You're making me crave some good Mexican food. Limeade concentrate?? I'm totally intrigued by that! Looks fabulous.

  9. 9

    Marianne & Clayton on November 8, 2010 at 10:11 pm Reply

    We are always on the lookout for great street taco recipes. I will be trying this pronto. Thanks!

  10. 10

    Melanie on November 9, 2010 at 1:02 am Reply

    Yum! I even have a cheap cut of beef in the freezer. Was going to do au jus, but this looks SO much better.
    And with leftover concentrate, I'll just add sprite and ice. MMM!!

  11. 11

    Lalycairn on November 9, 2010 at 12:37 pm Reply

    I am definitely trying this. I love carne asada tacos – and have never been able to duplicate the taste quite right, or the texture of the meat. I will be a VERY happy woman if this is it. Simple AND delicious!! :)

  12. 12

    Griffin Family on November 11, 2010 at 12:55 pm Reply

    Oh this looks SO good!!! I'm making this this weekend!! I bought 1/4 of a cow and got some cuts of meat I have NO idea what to do with! I will use my London Broil for this! Thank you for your yummy looking recipes!!

  13. 13

    Julie on November 21, 2010 at 5:46 pm Reply

    I just finished eating this. It is fantastic!!! My whole family is stuffed. We all ate way to many. They were that good. I am going to do this for our next guys night. Thank you for such a wonderful recipe.

  14. 14

    Liz on February 17, 2011 at 4:14 pm Reply

    This looks awesome. :D FYI, and I do realize you may not find this terribly important, “bien” is the adverb “well,” not the adjective “good,” so whenever you change the ingredients to reflect the limeade concentrate maybe you could change the “bien” to “bueno.” I’m only commenting because I found your page with StumbleUpon, so odds are good that you have a lot of random readers, some of which might notice this Spanglish faux pas. :D Thanks for the recipe!

  15. 15

    Carlos on February 20, 2011 at 5:55 pm Reply

    I tried the recipe today, not because it sounded like authentic carne asada (which it isn’t – it’s more of a guisada, if anything), but because it sounded good.

    I used flank steak, and prepared the food exactly as above. The result, after six hours wasn’t unpleasant, but it was missing something.

    After removing the meat, I removed all but about 2-3 cups of the liquid. To that liquid, I added:
    - Another 7oz can of salsa verde
    - Another 2 tablespoons of chile powder
    - 1 teaspooon of paprika
    - 1 tablespoon of ground coriander
    - 1 tablespoon of garlic powder
    - 1 tablespoon of cumin
    - Salt
    - Ground pepper
    - Ground oregano

    The additional salt was necessary to bring out the flavor, which was lurking so close.

    I served the meat on fresh corn tortillas and garnished it with minced jalapeno, minced onion, minced cilantro, queso blanco.

    It was good though, not true asada meat, which is grilled, not stewed.

    Try marinating the meat (flank or skirt, preferably) in your concoction over night, then let it come to room temp before grilling it over mesquite charcoals….then cut against the grain and serve however you see fit. You’ll likely be much closer to the street tacos of your dreams :-)

    Carlos
    San Antonio, Texas

  16. 16

    Carlos on April 23, 2011 at 5:28 am Reply

    One more thing –

    The leftover beef is amazing as a chopped BBQ sandwich. Just mix the shredded beef (minus liquid) with your favorite BBQ sauce (quantity to taste). Serve on a firm bun or bread with a little onion and dill pickle slices…jalapenjo for a kick.

    Very nummy.

  17. 17

    patti on September 13, 2011 at 4:41 pm Reply

    made this sunday and the family would agree- these ARE the best ever!

  18. 18

    Ali on February 14, 2012 at 3:50 am Reply

    I marinated flank steak in a lime chipotle sauce overnight. I forgot the limeade so I’m hoping that makes up for it. I am following rest of recipe though! I can’t wait to see how they turn out. Valentine’s day carne asada. Yum.

  19. 19

    Janelle on May 3, 2012 at 4:42 pm Reply

    This is probably more like a barbacoa, but I just made it today for the first time, and it was so good. I made a fresh pico de gallo, some guaceamole, and crumbled some queso fresco. Put all that in a lightly fried-in-olive-oil corn tortilla, and I was in heaven!

  20. 20

    Anne on September 23, 2012 at 11:10 am Reply

    I tried this as is (except I had to use a smaller cut of meat because we are on a tight budget) and it was AMAZING! I can’t wait to make it again!

  21. 21

    Tiffany on October 24, 2013 at 10:15 am Reply

    Definitely not carne asada…and all of these unhealthy ingredients are alarming!

  22. 22

    BRIAN on February 1, 2014 at 12:25 pm Reply

    TIFFANY clearly does not understand. You don’t make beef tacos to make anyone healthier, you do it to make them happier.

    That said, the author still hasn’t updated the recipe to reflect the fact that it calls for 1/2 cup of limeade concentrate rather than 1/2 cup of limeade, which is a prepared drink, which is what is written in the recipe. And so I had to read all these comments to find out if I had to look out for anything else, which meant I had to read Tiffany’s comment about the ingredients being “alarming”. So thanks a lot.

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