Notes: This marinade is a little more involved but it was very flavorful and Daniel really enjoyed it. I did it the grilling method.
Ingredients
- 1/4 cup olive oil
- 1 cup malt vinegar (any vinegar is fine in a pinch!)
- 1/3 cup lime juice or lemon juice
- 1/3 cup orange juice
- 1 cup water
- 2 tablespoons peeled fresh garlic, minced
- 1 tablespoon ground white pepper
- 1 1/2 tablespoons salt
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon Mexican oregano
- 1/4 teaspoon ground cloves
- 1 orange, sliced
- 1/4 bunch cilantro, chopped
- 5-6 pounds skirt steak
Directions
- Combine all ingredients in a large bowl and whisk to combine.
- Place meat in gallon sized freezer bag, in the bottom of a shallow baking dish, or a non-reactive (plastic or glass) storage container with a lid.
- Pour carne asada marinade on top of meat, cover dish or close bag, and marinate overnight up to 48 hours in the refrigerator.
Grilling the marinated carne asada:
- Take meat out of container and grill until just cooked through. (Rare to medium rare.)
- Cut cooked meat into strips.
- Place meat and favorite toppings (salsa, cheese, guacamole, avocado slices, tomatoes, shredded cabbage, grilled sweet peppers, etc.) in a tortilla to make into tacos or burritos. You can also serve meat over rice for a carne asada bowl.
Slow cooking the marinated carne asada:
- After marinating for one or two days, place meat and marinade in a slow cooker.
- Slow cook for 10 to 12 hours on low.
- Meat should be extra tender and can be shredded with a fork.
- Place meat and favorite toppings (salsa, cheese, guacamole, avocado slices, tomatoes, shredded cabbage, grilled sweet peppers, etc.) in a tortilla to make into tacos or burritos. You can also serve meat over rice for a carne asada bowl.
Prep Time: 24 Hours 20 Minutes
Cook Time: 20 Minutes
Total Time: 24 Hours 40 Minutes
Servings: Feeds 4 to 6 with leftovers
- Serving size: 1/2 pound per person
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