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Chile's Carne Asada Marinades

Discussion in 'Sauces, Rubs & Marinades' started by chilerelleno, Feb 15, 2019.

  1. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Carne asada is a big time favorite of mine and it is very easy to make.

    Carne Asada
    Several pounds of Skirt or Flank steak marinated over night in a tasty marinade of citrus juice, soy sauce, fresh garlic and various other ingredients.

    The citrus, soy, salt and garlic are the basics of any carne asada marinade.
    Those four alone can deliver up a delicious pile of Carne Asada.

    Lime, lemon, sour orange, orange and pineapple are the most commonly used citrus juices.
    Amazing natural tenderizers.
    I prefer my juices fresh with plenty of pulp if possible.

    ***To mimic Sour Oranges for this or other Mexican recipes such as Carnitas or Puerco Pibil, just mix 1:1:1:1 Grapefruit, Orange, Lime juices and vinegar.***

    Believe it or not but soy sauce is found in many a Mexican kitchen, and is almost always used in a carne asada marinade. It is a key ingredient for the Umami flavor it adds to the beef.
    I also often add a splash of fish sauce.

    Salt, the one spice that can bring out the most flavor in almost anything.
    Another natural tenderizer.
    And without it, we die.

    And garlic, what can one say, garlic is one of the many gifts from the Garden of Eden.
    This wonderfully pungent, spicy and flavorful bulb is world renowned in cooking.

    Other herbs/spices.
    Don't be afraid to let your inner chemist out.
    Chiles, pepper, cumin, cloves, allspice, coriander seed, Mexican oregano, cilantro and more.

    I don't think any two of my carne asada marinades are ever exactly the same.
    Sure, I've a basic recipe written down but I usually measure by eye and freely substitute and/or add according to what I have on hand and how spicy I want it.
    I just make sure I've enough to cover my meat in the bag or bowl.

    Example#1
    1/2C oil
    1/2C vinegar
    Juice and zest of 4-6 large limes
    1/4C Sour orange juice
    2 jalapenos or Serrano chiles, minced
    1/2C cilantro, chopped
    4T garlic, minced
    2T salt
    1T each ground pepper, cumin, chile powder and Mexican oregano
    1/2t cloves, ground


    Example #2
    Juice and zest of 6 large limes
    1/2C Sour Orange juice
    1/8C Soy sauce
    1/8C Worcestershire sauce
    3 large Jalapenos, finely minced
    1/2 med Onion, finely minced
    3T Garlic, minced
    1/2C Cilantro, finely chopped
    2T salt,
    1T each ground pepper and cumin

    Example #3

    1/4C Olive oil
    1/2C Orange or Pineapple juice
    Juice and zest of 2 large limes
    1/4C Soy sauce
    4 large garlic cloves, minced
    1 Jalapeno chile, minced
    1/2C cilantro, chopped
    2T salt
    1T each pepper, cumin and Chile powder



    Marinate meat over night, and then grill over VERY HIGH heat 3-5 minutes on each side.
    You want to get a really good sear/char for the added flavor.
    Slice thinly across the grain.

    [​IMG]
     
    Last edited: Aug 6, 2019
  2. GATOR240

    GATOR240 Smoking Fanatic SMF Premier Member

    Looks terrific Chile. Definite like. I just ran across this Carne Asada recipe and printed it recently but haven't tried it yet - and I just picked up a flank steak today. Decisions,decisions,decisions!

    Carne Asada Marinade

    2 limes juiced
    4 cloves garlic crushed
    1/2 cup orange juice
    1 cup chopped fresh cilantro
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1/4 cup olive oil
    1 jalapeno minced
    2 tablespoons white vinegar

    I will say that I like the looks of your recipes because they have soy sauce in them, which is always what my mom used in her recipe for flank steak.
     
    Last edited: Feb 15, 2019
    Derek717 likes this.
  3. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    The recipes sound good. Now if I could only find Flank Steak around here. I won't pay the Rib Eye prices they want for Skirt Steak!...JJ
     
  4. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Tell me about it, those both used to be inexpensive cuts... Once upon a time.
    Growing up and living around/with Mexicans I don't think I ever saw a carne asada recipe without soy sauce.
     
  5. GATOR240

    GATOR240 Smoking Fanatic SMF Premier Member

    I'll drive a couple up to you if you want Chef... been up that direction a few times. Nice country.
     
  6. GATOR240

    GATOR240 Smoking Fanatic SMF Premier Member

    I wonder if the soy sauce was accidentally left out? Like you, I think soy sauce when flank steak is mentioned.
     
  7. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    No special trip. But if you find your headed up the beginning of any month, send a PM...JJ
     
  8. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    This one is in the back pocket, waiting for my next trip to Costco.

    Point for sure.
    Chris
     
  9. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks great Chile!
    Thanks for posting the recipes!!
    Al
     
  10. WaterinHoleBrew

    WaterinHoleBrew Legendary Pitmaster OTBS Member

    Trying this today John, thanks for posting the recipes. We love Mexican food but don't have a lot of experience making the authentic stuff. Happy Father's Day my friend!
     
  11. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Al'right, I hope you enjoy it as much as we do.
    Thanks and my pleasure, thanks for the like too.
     
  12. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    Thanks for this recipe Chile!

    Now I want to go right back out to get some beef and limes!
     
  13. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Welcome, always like to share.
    Hope you try it and like it.
     
  14. WaterinHoleBrew

    WaterinHoleBrew Legendary Pitmaster OTBS Member

    That was awesome John... put in the vac tumbler for 45 min. Charred with some RO lump on the kettle. WOW!!!! That is some top notch stuff... Thanks again!!
     
    chilerelleno likes this.
  15. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    :emoji_thumbsup::emoji_v::emoji_vulcan::emoji_ok_hand::emoji_metal:
     
    WaterinHoleBrew likes this.