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 my carne asada marinades.
Those four alone can deliver up a delicious pile of Carne Asada.
Citrus Juice
Lime, lemon, sour orange are the most common in Mexico.
Orange and pineapple are up there too.
All fresh juices (non pasturized) are amazing natural tenderizers.
I also prefer my juices fresh with plenty of pulp if possible, and for limes and lemons let's not forget the zest.
***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.***
Soy Sauce
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.
Worcestershire is often used too.
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.
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, black and white 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
Juice and zest of 4-6 large limes
1/4c Soy sauce
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.
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
1/4C Soy sauce
2T fish 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.
Definitely want to let the meat rest for the best juiciness after slicing.
Slice at an angle, thin 1/8"-1/4" strips across the grain.
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 my carne asada marinades.
Those four alone can deliver up a delicious pile of Carne Asada.
Citrus Juice
Lime, lemon, sour orange are the most common in Mexico.
Orange and pineapple are up there too.
All fresh juices (non pasturized) are amazing natural tenderizers.
I also prefer my juices fresh with plenty of pulp if possible, and for limes and lemons let's not forget the zest.
***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.***
Soy Sauce
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.
Worcestershire is often used too.
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.
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, black and white 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
Juice and zest of 4-6 large limes
1/4c Soy sauce
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.
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
1/4C Soy sauce
2T fish 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.
Definitely want to let the meat rest for the best juiciness after slicing.
Slice at an angle, thin 1/8"-1/4" strips across the grain.
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