1Add the onion, garlic cloves, salt, chili powder, achiote paste, ground cumin, black pepper, brown sugar, oregano, orange juice, lime juice, and apple cider vinegar to a blender.
2Blend the ingredients until smooth.
3Open the blender and add the oil.
4Give it a quick blend until combined.
5Pour the marinade over the meat, ensuring every steak is coated.
6Cover the meat and place it in the refrigerator to marinate overnight or for at least 4 hours.
7Once the meat is done cooking, allow it to rest for at least 1 hour to come to room temperature before grilling.
Ingredients
0.25 onion
3 garlic cloves
4.5 tsp salt
2.5 tbsp chili powder
1.5 tbsp achiote paste
1 tsp ground cumin
1 tsp oregano
1 tsp black pepper
1 tsp brown sugar
1 cup orange juice
0.25 cup lime juice
2 tbsp apple cider vinegar
0.25 cup oil
3 lbs ranchera, flap meat, skirt steak, or diezmillo
Equipment
blenderrefrigeratorgrill
Tips
Make sure every steak gets nice and coated with the marinade.
Allow the meat to marinate overnight or for at least 4 hours.
Allow the meat to rest for at least 1 hour after cooking to come to room temperature.