I've attempted to make carne asada (for tacos or anything else) at home and it never quite turns out as juicy or flavorful as at my favorite mexican gruberies (El Parian, Las Fuentes).
Is it in the marinade? (lime juice? lemon juice? beer? orange juice? all of them?!)
the cooking style? (grilled? broiled?)
the cut (flank, skirt, flatiron etc..?)
What seasonings? (adobo..?)
The best tacos i've EVER eaten were in Rosarito at a little place called Tacos el Yaqui and it looked like they stuck the skirt or flank steak in a pot of liquid after grilling it. The steak was amazingly tender and delicious, I strongly urge any taco affecionado to check this place out. UNREAL..soo
Anyways, i'm trying to make juicy, yummy carne asada (to cut up in big chunks and throw in a taco) at home so any tips you wouldn't mind sharing would be greatly appreciated. thanks hounds