Carne Asada Marinade

125 mins
Serves 1
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Directions

  1. 1Combine black pepper, garlic powder, chili powder, ground cumin, Mexican oregano, and meat tenderizer for the dry spices.
  2. 2Combine black pepper, garlic powder, chili powder, ground cumin, Mexican oregano, and meat tenderizer for the dry spices.
  3. 3Combine black pepper, garlic powder, chili powder, ground cumin, Mexican oregano, and meat tenderizer for the dry spices.
  4. 4Add orange juice, tomato juice, and pineapple juice to the dry spices and whisk until the meat tenderizer dissolves.
  5. 5Add orange juice, tomato juice, and pineapple juice to the dry spices and whisk until the meat tenderizer dissolves.
  6. 6Add orange juice, tomato juice, and pineapple juice to the dry spices and whisk until the meat tenderizer dissolves.
  7. 7Add the juice of two squishy oranges and two squishy limes to the mixture.
  8. 8Add the juice of two squishy oranges and two squishy limes to the mixture.
  9. 9Add the juice of two squishy oranges and two squishy limes to the mixture.
  10. 10Pour 6 to 8 ounces of malt beverage or beer into the mixture and mix.
  11. 11Pour 6 to 8 ounces of malt beverage or beer into the mixture and mix.
  12. 12Pour 6 to 8 ounces of malt beverage or beer into the mixture and mix.
  13. 13Add 1/3 cup of olive oil to the marinade and mix well.
  14. 14Add 1/3 cup of olive oil to the marinade and mix well.
  15. 15Add 1/3 cup of olive oil to the marinade and mix well.
  16. 16Stir in half a bunch of chopped cilantro and one small sliced onion.
  17. 17Stir in half a bunch of chopped cilantro and one small sliced onion.
  18. 18Stir in half a bunch of chopped cilantro and one small sliced onion.
  19. 19Whisk everything together for a final mix.
  20. 20Whisk everything together for a final mix.
  21. 21Whisk everything together for a final mix.
  22. 22Separate the skirt steak or arrachera pieces to ensure they don't stick together.
  23. 23Separate the skirt steak or arrachera pieces to ensure they don't stick together.
  24. 24Separate the skirt steak or arrachera pieces to ensure they don't stick together.
  25. 25Add the prepared marinade to the separated meat and mix thoroughly, ensuring each piece is coated.
  26. 26Add the prepared marinade to the separated meat and mix thoroughly, ensuring each piece is coated.
  27. 27Add the prepared marinade to the separated meat and mix thoroughly, ensuring each piece is coated.
  28. 28Cover the marinated meat and refrigerate for about 2 hours.
  29. 29Cover the marinated meat and refrigerate for about 2 hours.
  30. 30Cover the marinated meat and refrigerate for about 2 hours.
  31. 31After marinating, start your fire.
  32. 32After marinating, start your fire.
  33. 33After marinating, start your fire.
  34. 34Clean the cooking grate with half an onion.
  35. 35Clean the cooking grate with half an onion.
  36. 36Clean the cooking grate with half an onion.
  37. 37Place the cleaned grate over direct heat.
  38. 38Place the cleaned grate over direct heat.
  39. 39Place the cleaned grate over direct heat.
  40. 40Cook 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.
  41. 41Cook 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.
  42. 42Cook 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.
  43. 43Optionally, squeeze a little lime juice on the meat while cooking.
  44. 44Optionally, squeeze a little lime juice on the meat while cooking.
  45. 45Optionally, squeeze a little lime juice on the meat while cooking.
  46. 46Once cooked, place the carne asada on aluminum foil.
  47. 47Once cooked, place the carne asada on aluminum foil.
  48. 48Once cooked, place the carne asada on aluminum foil.
  49. 49Continue cooking the remaining carne asada.
  50. 50Continue cooking the remaining carne asada.
  51. 51Continue cooking the remaining carne asada.
  52. 52Cover the cooked meat with aluminum foil and let it rest for about 5 minutes.
  53. 53Cover the cooked meat with aluminum foil and let it rest for about 5 minutes.
  54. 54Cover the cooked meat with aluminum foil and let it rest for about 5 minutes.
  55. 55After resting, chop the carne asada into smaller pieces.
  56. 56After resting, chop the carne asada into smaller pieces.
  57. 57After resting, chop the carne asada into smaller pieces.
  58. 58Prepare a tortilla, add beans, then top with carne asada, salsa, and rice.
  59. 59Prepare a tortilla, add beans, then top with carne asada, salsa, and rice.
  60. 60Prepare a tortilla, add beans, then top with carne asada, salsa, and rice.
  61. 61Fold into a taco and enjoy.
  62. 62Fold into a taco and enjoy.
  63. 63Fold into a taco and enjoy.

Ingredients

  • 1 tablespoon black pepper
  • 1 tablespoon black pepper
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 1 tablespoon chili powder
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cumin
  • 1 tablespoon Mexican oregano
  • 1 tablespoon Mexican oregano
  • 1 tablespoon Mexican oregano
  • 2 tablespoons meat tenderizer
  • 2 tablespoons meat tenderizer
  • 2 tablespoons meat tenderizer
  • 0.33 cup orange juice
  • 0.33 cup orange juice
  • 0.33 cup orange juice
  • 0.33 cup tomato juice
  • 0.33 cup tomato juice
  • 0.33 cup tomato juice
  • 0.33 cup pineapple juice
  • 0.33 cup pineapple juice
  • 0.33 cup pineapple juice
  • 2 juice of oranges
  • 2 juice of oranges
  • 2 juice of oranges
  • 2 juice of limes
  • 2 juice of limes
  • 2 juice of limes
  • 6 to 8 ounces malt beverage or beer (Dos Equis Amber Especial)
  • 6 to 8 ounces malt beverage or beer (Dos Equis Amber Especial)
  • 6 to 8 ounces malt beverage or beer (Dos Equis Amber Especial)
  • 0.33 cup olive oil
  • 0.33 cup olive oil
  • 0.33 cup olive oil
  • 0.5 bunch chopped cilantro
  • 0.5 bunch chopped cilantro
  • 0.5 bunch chopped cilantro
  • 1 small sliced onion
  • 1 small sliced onion
  • 1 small sliced onion
  • skirt steak or arrachera
  • skirt steak or arrachera
  • skirt steak or arrachera
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • juice of limes
  • juice of limes
  • juice of limes
  • tortilla
  • tortilla
  • tortilla
  • beans
  • beans
  • beans
  • salsa
  • salsa
  • salsa
  • rice
  • rice
  • 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.