The Best Taqueria Taco Meat Recipe Yet
I've nursed a mad craving for authentic taco meat ever since visiting a hole-in-the-wall cantina in SoCal this summer. The family and I scooted ourselves tightly under round metal tables, bowing our heads over corn tortillas dripping with tender, savory meat. Gosh sakes, those tacos were good. Good enough to make me think about them twice a day and four times on Friday nights. Good enough to send me scouring the internet for truly authentic tasting carne asada meat. Good enough to get me tossing all of those found recipes away, trying to hone in on the ideal recipe all by my lonesome. Here is the first recipe I've concocted thus far to make the cut. It's not quite taqueria perfect, but it's pretty darned close. (And so, so ridiculously delicious).
Course Dinner
Cuisine American
- 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
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!