BajaNomad

Carne Asada Marinade Recipe

Bob H - 1-10-2014 at 05:36 PM

Does anyone have a special recipe for carne asada marinade?:?:

Heather - 1-10-2014 at 11:19 PM

Orange juice (freshly squeezed)
cilantro
cumin
chiles
Onion
soy sauce

Is usually what I throw in mine....

Mulegena - 1-11-2014 at 09:45 AM

Quote:
Originally posted by Heather
Orange juice (freshly squeezed)
cilantro
cumin
chiles
Onion
soy sauce

Is usually what I throw in mine....
What cut(s) of res do you use and how long do you let it sit?

Also, minor hijack but while we're on the subject: How do I ask for a tri-tip at the carneceria?

durrelllrobert - 1-11-2014 at 09:48 AM

Quiero comprar una carne de vaca de la tri-punta(del tri-consejo) asada

BajaLucy - 1-11-2014 at 09:56 AM

Here is my input: Arrachera-Diesmillon lomo de res I think :)

I don't have measurements ** just al tanteo**
Orange juice
Soy sauce
Black pepper
Garlic salt-seasoning salt
If you like to add some oranges-onion slices that optional do it over night or couple hrs before so it gets some good flavor :) I usually keep it in a Zip bag some times I even marinated couple days and keep it in the freezer before heading to Baja trip and by the time we hit the spot for camping the carne is ready defrost and ready to be cook... Enjoy it Yummy..maybe add some salsa to it
Some chile de arbol-Tomatillos-onions toast them with a bit of oil let them cool off a bit blend them or used a molcajete add a bit salt and ready 2Go ;)

BajaLucy - 1-11-2014 at 10:01 AM

If you like chicken I used same stuff Plus mustard and some other herbs dry ones like oregano parsley or anything you have for chicken spices plus what I mention before let it marinate over night or couple Hrs and done Also some white rice with corn n butter would add good taste to your chicken.. Now I'm hungry

bkbend - 1-11-2014 at 10:32 AM

On the razor-thin asada cuts I wouldn't put the orange (or lime) on the meat for longer than an hour or two. The meat texture becomes too mushy/grainy. Marinate overnight in the rest of your mix then add the acid shortly before cooking.

Russ - 1-11-2014 at 10:54 AM

4 to1 orange juice to mango juice. Over night salt and pepper as you BBQ it.

woody with a view - 1-12-2014 at 12:26 PM

diesmillo is some good stuff!!!

monoloco - 1-12-2014 at 12:48 PM

Grind up several cilantro roots in a molcajete with garlic and coarse salt, then add a little oil, making a paste, rub that on the meat and let it marinate for the day. It's actually an Asian thing, but it imparts a really nice flavor that works well with carne asasda. It will taste best with thinly sliced beef seared quickly at a high temperature, you almost can't get the coals too hot. Try it, it's still my favorite after 30 years of cooking carne asada. It's also the same marinade used for the beef in Thai beef salad.

Udo - 1-12-2014 at 04:20 PM

Monoloco seems to have a good one!

Here is mine, which I learned after several attempts to recreate my favorite carne asada recipe from a taco stand in Tijuana:

Pre-heat oven to 400 degrees
buy about 5 lbs of flap meat or flank steak, sprinkle lightly with kosher salt and fresh ground pepper
Keep the salt & pepper grinder handy as well as some olive oil.
wrap in HD tin foil two peeled large onions, sprinkle with salt & pepper and drizzle with olive oil,
then wrap the following items, (individually), also in HD foil, and sprinkle with S&P as well as a little olive oil:
4 güero peppers
6 jalapeños
3 poblanos
3 anaheim chiles
3 serranos
You may add up to three additional peppers as you find them in your local market.
bake all above peppers in the 400 degree oven for 30 minutes, then add:
4 washed and peeled tomatillos wrapped in tin foil with S&P & olive oil
6 roma tomatoes wrapped in tin foil and sprinkled with S&P & olive oil
add to the oven where the other ingredients are
Bake an additional 25-30 minutes

After 60 or so minutes, remove all ingredients and let them cool.
Put the meat in a marinating bag and add all the above cooked ingredients for them to marinade for at least 24 hours. 48 hours is better.
Place in the fridge and squish the meat and veggies several times during the marinade period.

When finished marinating, take out the meat and sear for no more than two minutes per side on a hot griddle or large cast iron frying pan.
Cut the meat into some small rectangular slices
You may add your favorite topping to the meat and serve it on a tortilla shell, torta bun, or over a bed of rice or other grain.
Top with some cilantro sprigs (leaves only...no stems.)

Now gloat!

[Edited on 1-13-2014 by Udo]

Bob H - 1-12-2014 at 06:37 PM

Wow, Udo, what can I saw.... impressive!

UDO,,,UDO

captkw - 1-12-2014 at 06:42 PM

I soak mine for as long as possible before the cook out !!! MUY SABOR !!

Udo - 1-12-2014 at 06:50 PM

That is why I say at least 24 hours marinating time. I normally marinate for about 4 days before the cooking begins.
Helps to have the griddle at about 400+ degrees (use an infrared thermometer). You will lose some initial heat, but a heavy griddle will recover quickly.

JoelovesBaja - 1-13-2014 at 12:24 AM

I have done what BAJALUCY does and i also marinate it with CHEFF MERITO meat seasoning. It gives it a nice spicy taste. You can find it at wallmart or food forless

http://www.chefmerito.com/meat-seasoning.aspx

JLB

El Jefe - 1-13-2014 at 07:37 AM

All these recipes sound really good.

Here is how I do it:

Carefully scissor off the end of the plastic bag of Arrachera Marinada (that you bought at Costco or Mega).
Without spilling the juice too much, transfer the meat to the BBQ grill.
Pour remaining juice over meat.
Cook
Eat

But then, I'm kinda lazy sometimes.