By Charmie777 on July 18, 2007
Photo by under12parsecs
Photo by under12parsecs
"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."
Serving Size: 1 (376 g)
Servings Per Recipe: 6
"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!"
"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!"
"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"
"All I could really taste was the cumin. Think ill use a teaspoon of the stuff if I make this again."
"This is a really tasty carne asada marinade. I used half for a flank steak, which I marinated for 12 hours, and half for 3 chicken breasts, which I marinated for 6 hours. Both were very nice, though DH and I both preferred the steak. Unfortunately, it started raining as I walked out to light the charcoal grill (go figure!) and so I had to grill them on the indoor grill pan, so I am really looking forward to trying again with a proper grill! I also tossed the peppers and onions from the marinade in a roasting pan and caramelized them in the oven at 450* for about 15 minutes, stirring halfway through. Served the thin slices over Honey Chipotle Mexican Rice Recipe #455202 with Roasted Corn Salsa Recipe #60137. This combination elicited many ooohhhs and aaahhhs from DH, so it's a winner in my book! Thanks for a lovely recipe Charmie! -Kari"
"This is a good recipe. I usually buy my carne asada from the local carniceria and this doesnt replace that by any means but when I can find flap meat on sale for 2.99/lb this will do. I have to say it seems like it is missing something that I just cant figure out. The flavors were really good but maybe missing a brightness, if that makes any sense. I have heard that a lot of the mexican meat markets use sunny delight in their marinade so maybe the next time I will try that in place of the citrus. Thank you for sharing this recipe we enjoyed it!"
"This was very good! I used mexican oregano, and cut the recipe in half, as I was only serving three. I let the meat sit in the marinade for about 8 hours, and it had really good flavor. We also cooked the onion slices, and added them to the final dish. This will be my go-to recipe for fajitas from now on! The only thing I would change is to add a little more lime juice, as I really love the flavor it brings. Made for ZWT5 by one of the Cooks with Dirty Faces."
"I don't know if this is a traditional Carne Asada Recipe, but this recipe ROCKS! I have used this recipe for things from steaks to potato skins. This is definitely one with which you can get creative. SUBSTITUTIONS: 1. 2 TBSP lime juice 2. 2 TBSP lemon juice 3. use 1/4 of this recipe and add 3 TBSP grapeseed oil if you want to baste potato skins. Have fun. :0)"