Bob H
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Carne Asada Marinade Recipe
Does anyone have a special recipe for carne asada marinade?
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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Heather
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Orange juice (freshly squeezed)
cilantro
cumin
chiles
Onion
soy sauce
Is usually what I throw in mine....
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Mulegena
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| 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?
"Raise your words, not your voice. It's rain that grows flowers, not thunder." ~Rumi
"It's the mark of an educated mind to be able to entertain a thought without accepting it." ~ Aristotle
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durrelllrobert
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Quiero comprar una carne de vaca de la tri-punta(del tri-consejo) asada
Bob Durrell
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BajaLucy
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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
In a world where You can Be Anything Be Yourself
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BajaLucy
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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
In a world where You can Be Anything Be Yourself
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bkbend
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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.
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Russ
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4 to1 orange juice to mango juice. Over night salt and pepper as you BBQ it.
Bahia Concepcion where life starts...given a chance!
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woody with a view
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diesmillo is some good stuff!!!
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monoloco
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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.
"The future ain't what it used to be"
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Udo
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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]
Udo
Youth is wasted on the young!
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Bob H
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Wow, Udo, what can I saw.... impressive!
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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captkw
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UDO,,,UDO
I soak mine for as long as possible before the cook out !!! MUY SABOR !!
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Udo
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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.
Udo
Youth is wasted on the young!
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JoelovesBaja
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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
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El Jefe
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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.
No b-tchin\' in the Baja.
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