Carne Asada marinade?

I'm thinking some lime juice, salt & pepper, garlic, cilantro, adobe. Is there anything that I'm missing?

Sounds fine. Not sure if Cilantro will actually add much, but that's just opinion. I'd much rather have it fresh after the fact, I just don't know if it adds much to a marinade. It's certainly not expensive, so it's not like it really matters. What cut and how are you cooking?

It's a thinly cut tri-tip that I picked up from Costco. Probably going to throw it on my gas Weber grill, if I can get all the snow off it

I usually use a nice mixture of lime juice and freshly squeezed orange juice, in addition to the ingredients you are planning on using, and a bottle of beer. Yum!

I have tried 15 ingredient Carne Asada recipes and have fallen back to what you have listed here with one addition: cumin. Not sure if cumin is an "official" Carne Asada spice, but if I don't use it, I miss it.

I agree that the cilantro in the marinade tends to get lost but I use it or coriander every time.

Only other ingredient is time. My worst results are when I am rushed and don't allow proper time to marinate.

Neighbor Mike wrote:I have tried 15 ingredient Carne Asada recipes and have fallen back to what you have listed here with one addition: cumin.

In addition to cumin I'd add oil, I see no mention of oil in the previous posts. Far as Adobo goes I often use adobo with pepper added. Adobo, at least Goya adobo, comes with a variety of add-ins.

I've also used straight adobo and beer, Goya Mojo Criollo with added oil/lime juice and, once in a while, I go nothing more than salt and pepper.

Don't overcook the meat and everyone will be happy no matter the marinade.

Enjoy,
Gary

Thanks everyone!!

G Wiv wrote:I've also used straight adobo and beer, Goya Mojo Criollo with added oil/lime juice and, once in a while, I go nothing more than salt and pepper.

Don't overcook the meat and everyone will be happy no matter the marinade.

Enjoy,
Gary

I was going to recommend the Goya Mojo Criollo also. It is good for marinating most meat. I would probably add in a shot or two of blood orange juice as it is available this month.

has anyone tried to replicate the carne asada you get at the local taco joints (i.e. las asadas, el asadero, etc.)? Do they marinate or season them much or do they just hit them with a bunch of salt prior to tossing over an open flame?

BigT wrote:has anyone tried to replicate the carne asada you get at the local taco joints (i.e. las asadas, el asadero, etc.)? Do they marinate or season them much or do they just hit them with a bunch of salt prior to tossing over an open flame?

I do this all of the time. All of the time. Here's the deal. No marinating. Outer skirt is better, inner skirt will do. Dry rub with no tinges towards other cuisine types like rosemary, or something obvious. If you wanna do your own, I'd go salt, garlic cumin, pepper. After grilling and chopping, lime juice is necessary. Any standard seasoned salt will do, really. Holy hell my mouth is watering right now, and I'm not even kidding. Outer skirts and boneless skinless thighs for tacos are a twice a week dinner staple in warmer months in the seebee household. Homeade salsa pulsed in the processor, onion /cilantro same way, corn tortillas warmed on the grill, rice made in the rice cooker with a can of herdez salsa taquera and extra garlic. Might be my favorite 20 minute start to table meal of all time.

BigT wrote:has anyone tried to replicate the carne asada you get at the local taco joints (i.e. las asadas, el asadero, etc.)? Do they marinate or season them much or do they just hit them with a bunch of salt prior to tossing over an open flame?

las asadas doesn't marinate. pretty sure pasadita and asadero don't either. they hit with some goya adobo and some salt and throw it on the grill.

gleam wrote:

BigT wrote:has anyone tried to replicate the carne asada you get at the local taco joints (i.e. las asadas, el asadero, etc.)? Do they marinate or season them much or do they just hit them with a bunch of salt prior to tossing over an open flame?

las asadas doesn't marinate. pretty sure pasadita and asadero don't either. they hit with some goya adobo and some salt and throw it on the grill.

I'm pretty much down to just salt if i'm going to use it for tacos. A good skirt steak has plenty of flavor and you're going to top it with onion, cilantro and salsa anyways, so it shouldn't be lacking in flavor.

Here's the real deal. Arachera (outer skirt steak is best make the butcher run it through the tenderizer) or Lomo (ribeye). Goya EVO, Goya Adobo with cumin, La Criolla Sazon with culantro n achiote (coriander & annatto), fresh squeezed lime, Corona beer. Marinate for however long you can stand or until your lump charcoal is nice n hot. Enjoy with grilled cebollitas (salad onion or spring onion), grilled jalapenos, your favorite salsa (preferably homemade), tortillas, fresh cebolla and cilantro, and don't forget the avocado or homemade guacamole. Down with Modelo or Corona beer and a shot of Patron. Enjoy !

As Gary said, oil, and I would add, some alcohol (a shot of rum, perhaps? Or just some white wine). Different flavor compounds are soluble in different things, so I think you're most likely to get the most out of your other ingredients in a marinade or sauce when the liquid contains some water, some oil, and some alcohol.

If you were going to put something with alcohol in a carne asada marinade, I'd think you'd want to use beer.

If you were going to put something with alcohol in a carne asada marinade, I'd think you'd want to use beer.

. . .a shot of tequila is nice, too. Also, I invariably add some Mexican oregano, along with the cumin and such. A pinch of turbinado sugar to offset and balance the lime juice also is a fine addition.