Carne Asada marinade

Discussion in 'Beef' started by texican, Oct 10, 2010.

  1. Greetings everyone,

    I am going to grill up some Carne Asada (Fajitas to many) and was wondering if anyone had a good recipe for the marinade/rub. I used to go to a Carniceria (Mexican meat market) in Escondido, CA and get the "Ya Preparada" (Already prepared) but have not found a good one up hear in Sunny Seattle yet. So I have a good quality meat i am going to marinate and grill up sometime soon.

    I have seen a few on other sites but wanted to know if any SMF Amigo's had a good one they have used. 

    Gracias,

    Texican.
     
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I also use a Mexican store brand for such marindaes in fact I too used one yesterday for last nights dinner. But I don't know I good recipe for a home made marinade.
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member


     We know that place. Escondido is only about 30 minutes from here. Send ChefRob a PM he will have a good one for ya. I have some adobo rub that is going on my next one
     
  4. thebarbequeen

    thebarbequeen Smoking Fanatic

     here's one I use, sorry about the font size - didn't think before I cut and pasted

    Carne Asada

    3 lb. thinly sliced round steak or loin flap

    Mix in large bowl or casserole:

    1-1/2 cups olive oil

    4 Tbsp. chile powder (1 or several types, total)

    3 Tbsp. chopped garlic

    1 Tbsp. kosher salt

    2 tsp. red pepper flakes

    2 Tbsp. lime juice

    (red onion pieces if desired)

    Coat steak slices well in marinade. Cover and marinate in fridge up to 24 hours.

    Cook about 2 min. per side on hot grill.
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

    I used to live in Escondido also, 15 years ago. Try evoo, chile powder, lime juice and jalapeno juice, garlic and onion powder. Let it sit a few hours max or the lime juice will start cooking the meat.
     
  6. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Here's what ya do. get your flank or skirt steak or even a "london broil" sliced across the grain into sheets. For the marinade, combine a half gallon of orange juice, a bunch of orange zest and some slices of the orange you just zested. Toss in some some onion, finely chopped cilantro and some s&p as desired. You can even dash in a little worchester and some hot sauce.. Let this marinate come together for a while then add the meat and let it soak for a few hours or overnight..
     
  7. I knew this was the right place to come for suggestions! Makes the Chargers losing to the Raiders a little easier. Thanks everyone. I will try them all and hope to see some more. Awesome. G.
     
  8. meateater

    meateater Smoking Guru SMF Premier Member

    Remember the Fire Side Inn? That was my football place. Small world.
     
     
  9. chefrob

    chefrob Master of the Pit OTBS Member

    az
    just made some last week........

    3-4 oranges juiced

    2 limes juiced

    1/2 c olive oil

    1 onion

    3 cloves garlic

    2-3 japs

    1 bunch cilantro

    salt/pepper

    1 small package of achiote paste

    put all in blender and run untill smooth......add a little water if needed

     i pound with a malet and then marinate for 2-3 hrs, grill and make sure you have a big stack of warm tortillas.
     

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