I’ve always wanted to make my own carne asada marinade. Since I worked in the meat department when I was younger, I was responsible for prepping the carne asada. It was just a pre-mix that I would add some fresh vegetables and orange juice. It was good, but it wasn’t great.
I’ve done a lot of research and have put together an amazing carne asada marinade recipe! It’s full of flavor, using beer and fresh citrus ingredients, with some heat and smokiness using cayenne jalapeno and smoked paprika. Whether you’re cooking it for your family or at a cookout, it’s going to be a hit!
Like myself, I’m sure most of you buy your carne asada from the meat counter, and possibly even intimidated at the though of making your own carne asada; surprisingly, it’s not that difficult! And once you learn how to make it yourself, you’re never going back to the meat counter!
This marinade has a good amount of heat, but if you want to make it spicier, I would suggest blending the jalapeno in with the guajillo pepper so it really gets absorbed by the meat
This marinade as listed will easily marinate 5 lbs of meat. I used about 2 pounds so I was able to marinate in a bowl. If you’re using more meat, use something a little more shallower like glass baking dish so you have more surface area to soak the meet in.
You can marinate this around 4 hours, but you’re really going to want to do an overnight soak. You’ll really get a lot of flavor in your carne asada by doing so!
Make sure you use flap meat! Not skirt, not flank. Flap. Skirt steak can easily be confused with flap by appearance, but it comes from another section of the cow which can come out tougher. Go with the good stuff. Use flap meat!
This is of course up to you, but I highly recommend cooking this at medium. Medium rare doesn’t really allow the flavor to cook in, and well turns out a little too dry.
Don’t be afraid to add a little of the marinade onto the meat while you’re cooking either!