Recipe by Jostlori
This recipe has been in my family for many years. Originally, we are from Jalisco, Mexico where this Mexican favorite originated. This is better than anything you'll ever get in a "corporate" mexican restaurant in the U.S. Sorry, El Torito... Prep time does not include marinating time of one hour (min).
Top Review by Muffin Goddess
Due to time constraints, I ended up marinating this for 2 days rather than a few hours, but the meat was so tender and flavorful! I used mostly flap meat in this, but I tossed in about 3/4 lb skirt steak as well (trying to use up leftover meat). Carne asada is a Saturday night staple at my house, per DH's request, so he was pleasantly surprised when I offered him this marinated version instead of simple skirt steak with salt and lime. I served this with fresh guacamole, refried pintos, hot salsa, pickled jalapenos and corn tortillas. This was especially good because DH likes his meats well done, which can dry them out -- he kept commenting on how juicy this was. Thanks for posting! Made for PAC Spring 2012
- 2 lbs flank steaks (preferably flap meat from Mexican grocery)
- 3⁄4 cup beer (6 oz)
- 1 teaspoon dried oregano
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon achiote powder (optional)
- 1⁄4 cup orange juice
- 1 teaspoon sugar
- 3 garlic cloves, minced
- 1 pinch red pepper flakes (optional)
- In a large ziploc bag, place beer, oregano (rub between palms to crush while adding), cumin, orange juice, sugar and garlic. Add salt and pepper to taste, making it a bit on the salty side.
- Add red pepper flakes and achiote powder, if using. Achiote gives it a nice color and a subtle taste.
- Zip bag closed and shake or knead to blend all ingredients well.
- Add flank steak, zip closed and combine to saturate all sides of beef. Refrigerate at least one hour, turning and shaking bag from time to time.
- Drink rest of beer while meat is marinating.
- Place meat on hot grill, turning only once, about four minutes per side for medium well.
- When done to your liking, place meat on cutting board, let rest for a few minutes, then cut into small 1/2 inch pieces.
- Serve with warm corn and/or flour tortillas, guacamole, salsa and sour cream (or crema fresca). Beans and mexican rice on the side - see my recipe for the rice.