Prep 10 mins
Cook 0 mins
A fabulous flavorful marinade for Carnitas, Fajitas, flank steak and chicken. Marinate from 1 hour to overnight. Recipe from Rio Bravo.
- 1 cup soy sauce
- 2 cups pineapple juice
- 2 tablespoons cumin
- 2 teaspoons garlic, minced
- 1⁄4 cup fresh lime juice
- combine all ingredients with a whisk.
- Stores in the refrigerator for 2 days.
This is a combination of a Spanish marinade and an Oriental marinade. plus the title "Black Water Marinade", this is different and it it will grow on you. For darn sure it makes tough meat...tender. Thanks for posting!
This is good and easy to make. I marinated about 8 hrs. Made for Holiday Tag 2007
I use this all the time for beef fajitas. I've found that overnight is too long for either skirt steak (preferred if you can find it) or flank steak. I usually make it the night before and put the meat in the next morning for a lunch buffet. About six hours for flank and four hours for skirt is all you want to go, otherwise the meat starts to get chalky.