Carne Asada Recipe.

[mhiszem]

I have tried making carne asada tacos before without much luck. Anyone have any recipes that they have had good results with? Also which cut of meat works best? I now live close to a meat market that I can get pretty much whatever I need. I love carne asada and would love to make it at home.

[Travis]

Haven't tied this, but this is one of the early videos this guy put out there. He's got a pretty good channel.

https://youtu.be/CTfvfBtts0Y


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[edhead35]

Most Mexican places near me, where the food is so authentic they don't speak English, just do salt and lime juice, and some might do some chiles of some sort. I like doing salt and pepper, lime juice, orange juice, jalapeños and cilantro.

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[JDD]

Carne Asada is usually made from skirt steak often called Arrachera. Arrachera is skirt steak that has been trimmed and pounded. Very tasty!

[mhiszem]

Thanks! I will give those a shot. I have some skirt steak right but I think I am going to do a balsamic vinegar marinade this time.

[jdefran]

I recently did flank steak and marinated for 36 hours in:

Olive oil
Lime juice
Crushed whole garlic cloves
Little orange juice
Worcestershire sauce
Soy sauce
Rough chopped cilantro
Rough chopped onion
Salt
Pepper
Cumin
Chili Powder

For carne asada adobo peppers come to mind...

I eyeballed everything.. I did sear and slide. Seared for about 4 min each side, cooked indirect till 135-140ish IT.

[G19]

That marinade sound good.  I have never marinated that long before, are the results any better than overnight?  I have always heard that over 24 hours starts to make texture issues. 

[Nate]

@mhiszem  This here is a great marinade I use all the time when I plan on having carne asada tacos. This is Tony & Maribel's recipie. Tony's a member here. His handle is "tonybel" . http://virtualwebergasgrill.com/2015/07/carne-asada-by-tony-and-maribel/

When I'm lazy or it's a last minute thing, I use this. http://www.fronterafiesta.com/store/grilling-marinades/carne-asada-marinade/49-127   Very good flavor, IMO.

Here's one of my posts using tonybel's recipie. You can see the marinade combined in the white casserole dish.  http://weberkettleclub.com/forums/bbq-food-pics/sunday-cookin-with-3-kettles/msg183205/#msg183205

[jdefran]

The texture was fine, I think it's a function of acidity in the marinade. More acid=less time, less acid=more time. A 24 hour marinade would be sufficient