Prep 10 mins
Cook 15 mins
A great marinade for steak!!! (You can even use it for chicken for Pollo Asada!) I use skirt steak for flap meat, but any thin cut steak would work. This recipe is for up to 4 pounds of meat. Cook time does NOT include marinating time.
- 1 lime, juice of
- 1 lemon, juice of
- 1 oranges, juice of or 118.29 ml orange juice
- 29.58 ml chili powder
- 22.18 ml dried oregano leaves
- 29.58 ml ground cumin
- 7.39 ml crushed coriander seeds
- 5 garlic cloves, COARSLEY CHOPPED (OR TO TASTE)
- 59.14-118.29 ml soy sauce (I USE 1/4 CUP SOY IF USING REGULAR SOY, 1/2 CUP IF USING LITE SOY)
- 2 sliced jalapeno peppers (or to taste)
- 1 medium onion, SLICED THIN
- 1814.36 g skirt steaks (or flap meat)
- Combine all ingredients in a 1-gallon ziploc bag.
- Add meat, seal and massage marinade into meat.
- Marinate in bag for up to 24 hours, turning and massaging frequently.
- Grill to medium rare.
- Serve whole, sliced, or diced for tacos or burritos!
I made this with chicken breasts that I had cut into 1-inch chunks and marinated all day. Then with my very hot cast iron frying pan, I cooked until the chicken was just done. I served this as make your own burritos, and it was fantastic. Thanks for a great recipe Charmie!
This was a home run! I did lighten up on the cumin and chili powder but this was one of the better carne asada marinades I've tried thus far
Man oh man, this was delicious! It will be my go to marinade from now on when making Mexican cuisine. I marinated 2 strip steaks, cooked in the Sous Vide, finished off on the girl. Sliced them thin, served in flour tortillas with cilantro, onions and avocado and other taco trimmings. We loved it and so did our teens! Thanks for sharing & posting Charmie!