re: Street Tacos - spinoff

For carne asada, the ingredient I was always missing was white vinegar. When I started making recipes that use white vinegar, they started to taste like I like them at restaurants.

For barbacoa, as long as you use cheek meat and brown it before cooking it long, it will taste right. I have been doing ArnieTex's barbacoa, but I use the pressure cooker and it comes out great. Just a clove of garlic and a bay leaf. I season the meat with Uncle Chris' Steak Seasoning and that's it. I do like to brown it again in a pan with some manteca if I'm eating leftovers.