Directions
- 1Combine black pepper, garlic powder, chili powder, ground cumin, Mexican oregano, and meat tenderizer for the dry spices.
- 2Add orange juice, tomato juice, and pineapple juice to the dry spices and whisk until the meat tenderizer dissolves.
- 3Add the juice of two squishy oranges and two squishy limes to the mixture.
- 4Pour 6 to 8 ounces of malt beverage or beer into the mixture and mix.
- 5Add 1/3 cup of olive oil to the marinade and mix well.
- 6Stir in half a bunch of chopped cilantro and one small sliced onion.
- 7Whisk everything together for a final mix.
- 8Separate the skirt steak or arrachera pieces to ensure they don't stick together.
- 9Add the prepared marinade to the separated meat and mix thoroughly, ensuring each piece is coated.
- 10Cover the marinated meat and refrigerate for about 2 hours.
- 11After marinating, start your fire.
- 12Clean the cooking grate with half an onion.
- 13Place the cleaned grate over direct heat.
- 14Cook the carne asada for 3 minutes on one side, then flip and cook for another 3 minutes on the other side. Flip when juices pool.
- 15Optionally, squeeze a little lime juice on the meat while cooking.
- 16Once cooked, place the carne asada on aluminum foil.
- 17Continue cooking the remaining carne asada.
- 18Cover the cooked meat with aluminum foil and let it rest for about 5 minutes.
- 19After resting, chop the carne asada into smaller pieces.
- 20Prepare a tortilla, add beans, then top with carne asada, salsa, and rice.
- 21Fold into a taco and enjoy.
Ingredients
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon Mexican oregano
- 2 tablespoons meat tenderizer
- 0.33 cup orange juice
- 0.33 cup tomato juice
- 0.33 cup pineapple juice
- 2 juice of oranges
- 2 juice of limes
- 6 to 8 ounces malt beverage or beer (Dos Equis Amber Especial)
- 0.33 cup olive oil
- 0.5 bunch chopped cilantro
- 1 small sliced onion
- skirt steak or arrachera
- 0.5 onion
- juice of limes
- tortilla
- beans
- salsa
- rice
Equipment
whiskfridgegratealuminum foil
Tips
- Pick squishy oranges and limes for more juice.
- Don't trim the fat from the arrachera.
- Cook meat at a high temperature for a short amount of time for tenderness.
- Optional: hit the cooked meat with a little lime juice.
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