Spicy Carne Asada Marinade With Beer
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REVIEWS)
PREP:
15 minutes
TOTAL:
1 day 25 minutes
SERVES:
5
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. It can be intimidating just thinking of making your own carne asada.
Making your own carne asada marinade isn’t that difficult. Once you learn how to make it yourself, you’re never going back to the meat counter!
Prep
Turn Up The Heat
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
Marinating Time And Amount
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!
Use The Right Cut Of Meat
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!
Cooking
Cooking Time
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.
Want some ideas on what do with with your carne asada? Check out these carne asada chili fries, or this carne asada burrito bowl!
On To The Recipe
Spicy Carne Asada Marinade With Beer
Ingredients
- 3 large navel oranges
- 1 medium lemon
- 2 medium limes
- 2 tbsp salt
- 1 tbsp chili powder
- 1/2 tbsp cumin
- 1/2 tbsp smoked paprika
- 1/2 tbsp oregano
- 1/2 tbsp ground black pepper
- 1 tsp cayenne pepper
- 2 whole dried guajillo peppers
- 2 cloves garlic cloves
- 12 oz mexican light beer corona or modelo works
- 1/2 cup cilantro
- 1/2 cup green onion
- 1/2 cup white onion
- 2 whole jalapenos
- 1-5 pounds flap meat
Instructions
- Boil 2 guajillo peppers in a pot or pan of water for about 5 minutes.
- Remove the pepper and place them in a blender with 1/2 cup water and 2 garlic cloves. Optionally, you can add a jalapeno or two to crank up the heat!
- Blend for about 2 minutes and set aside
- Squeeze out the orange, lemon, and lime juice into large bowl.
- Add a bottle of beer, and refrain from drinking.
- Add chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt and pepper.
- Pour in the guajillo mixture you made earlier and stir.
- Add chopped green onion, sliced jalapeno, and chopped cilantro,
- slice your onion and add into the bowl and stir.
- place the flap meat into the bowl, of if you're doing a larger batch place into a baking dish and pour the marinade on top. place in the fridge over night.
- When you're all done marinating and ready to cook, heat up your grill and place the meat on direct heat.
- Cook for about 5-7 minutes on each side.
- Serve on tacos with some chopped onion, cilantro, cojita cheese, and a squeeze of lime. And don't forget a beer for the parents! Enjoy
31 Comments
Hi! Looking foward to trying your recommendation ~ PLEASE CORRECT YOUR BLOG YOUR REFERING TO CUISINE AS “SPANISH” THAT REFERENCE IS FOR FOOD FROM SPAIN, THUS INCORRECT USE OF THE WORD, THE CORRECT CATEGORY IS “MEXICAN.” I am sure the Latino community will gladly appreciate it! Gracias!
Am I boiling dried guajillos? Or fresh regular. Recipe list says one the instructions say another.
Hi Ron! Sorry for the confusion, yes you’re boiling dried guajillos, I’ll update the instructions so they’re more clear! ????
Thank you so much! Appreciate it
Derek. Tacos came out incredible. I also boiled off the marinade to reuse as a sauce. Then reuse the sauce to simmer some chicken. All came out very delicious. Thank you
That sounds delicious, I’m going to have to do that with my next batch!
You had me until you showed the picture of the sliced meat. I’m sure it was an oversight, but it’s a cardinal sin with this cut of meat to slice along the grain unless you are looking for the chewiest taco you have ever eaten.
But does that really affect the marinade? haha
Thanks for commenting, I appreciate the feedback!
What a delicious recipe! Carne Asada is our favorite flavor profiles for Mexican tacos or fahitas! This sounds just delicious!
This is UNBELIEVABLE!! 😀 I love this!! Beer and Beef?? LOVE IT! Thank you so much for sharing this at #SaucySaturdays!! 🙂
Wait! What’s flap meat? And I thought skirt WAS the good stuff. You’ve rocked my world. Thanks for linking up to #SaucySaturdays.
Skirt is from a different cut of beef closer to the brisket, so i can come out tough if it’s cooked at higher heat. I’ve read skirt is good for fajitas though! Flap comes from the bottom sirloin, so it is a little more tender.
The marinade sounds amazing. I’ve never heard of flap though! I can barely find skirt steak which I have heard of!
When in doubt ask your butcher, they’ll either point you in the right direction, or can always do special orders! Skirt will work, but it just wont be as tender.
Lovely photos of the meat – it’s damn hard not to make it look grey and unappetising (well I find it so). The marinade sounds lush – my Hungry Hubby would love it. P.s. it is meant to say “More TALK” not “More TAKL” above the recipe? 🙂
Yep, meat turns funny colors once it’s cut. Back when i worked the meat counter I’d always get excited for freshly cut meat, but the second it would touch other cuts it would brown in minutes… corrected that typo, thanks for the catch Jodie!
I’m getting so hungry when looking at this! The treatment of pepper sounds a bit like Chinese cooking and I love it! Will try this out for sure!
I drool when I look at these pictures. Absolutely mouth-watering!
Thanks Byron!
I’m all about the heat! This look mouthwatering delicious.
Thank Tina! Adding the jalapenos in the blender with the gualjillo cranks up the heat that much more if you’re down for a sweat!
Love this recipe, Derek!
Thanks!
Anything made with with steak and beer is a win in my book! This looks amazing!
Thanks Jennifer! Beer makes everything better!
This looks great. What is asada though? I know carne is meat, but asada is not something I’ve come across in the UK. I’m afraid I don’t know what cut ‘flap’ is either, sometimes we really are separated by a common language. I love the vibrancy of your pictures. The green peppers really shine through. Great stuff.
“Asada” is spanish for grilled. Carne Asada literally translates to “Grilled Meat” in English. Not sure what flap meat is called in the UK, but it’s from the bottom sirloin cut of beef. if that helps out any. I tried looking up if it’s known as anything else but didn’t really seem to get an answer.
I don’t eat beef, but I do cook it for my husband. I never do anything special with it– but I really should! Pinning this so I can remember to do so 🙂
Awesome! Let me know how it comes out Michelle!
The HUngry Dad would go gaga for this dish – spicy meat WITH beer?! Right up his alley!
He’s definitely gonna love this! haha