Carne Asada Marinade Recipe

Olive oil: Provides a rich base for the marinade, helping to tenderize the meat and carry the flavors.

Lime juice: Adds a bright, tangy flavor that helps to tenderize the meat.

Orange juice: Brings a sweet and slightly acidic note, balancing the flavors.

Garlic: Adds a robust, aromatic flavor that complements the other ingredients.

Soy sauce: Adds a salty, umami depth to the marinade.

Worcestershire sauce: Provides a complex, savory flavor that enhances the meat.

Cumin: Adds a warm, earthy spice that is essential for authentic carne asada.

Chili powder: Brings a mild heat and rich flavor to the marinade.

Salt: Enhances all the flavors and helps to tenderize the meat.

Black pepper: Adds a subtle heat and depth of flavor.

Cilantro: Provides a fresh, herbaceous note that brightens the marinade.

When preparing the marinade, make sure to finely mince the garlic to ensure it evenly distributes throughout the mixture. This will help infuse the meat with a more consistent and robust flavor. Additionally, using freshly squeezed lime juice and orange juice will provide a brighter, more vibrant taste compared to bottled juices. For best results, allow the meat to marinate overnight, as this extended time will enable the flavors to deeply penetrate, resulting in a more tender and flavorful carne asada.

• olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and a neutral flavor that works well in marinades.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor.

• freshly squeezed orange juice - Substitute with pineapple juice: Pineapple juice offers a similar sweetness and acidity.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less pungent.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor.

• worcestershire sauce - Substitute with balsamic vinegar: Balsamic vinegar adds a tangy and slightly sweet flavor.

• ground cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that complements the other spices.

• chili powder - Substitute with paprika: Paprika provides a mild heat and a similar color.

• salt - Substitute with sea salt: Sea salt has a similar taste and can be used in the same quantity.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh, herbaceous flavor, though it lacks the citrus notes of cilantro.

• Ensure the marinade is completely mixed and all ingredients are well-incorporated before storing.
• Use an airtight container or a resealable plastic bag to store the marinade.
• If you plan to use the marinade within a week, store it in the refrigerator. The olive oil and citrus juices will keep the flavors fresh.
• For longer storage, freeze the marinade in a freezer-safe container or bag. This will preserve the flavors for up to three months.
• When freezing, consider portioning the marinade into smaller amounts. This way, you can defrost only what you need for a specific meal.
• Label the container or bag with the date and contents to keep track of freshness.
• To defrost, place the frozen marinade in the refrigerator overnight. Avoid defrosting at room temperature to maintain food safety.
• Once defrosted, give the marinade a good stir or shake to re-emulsify the ingredients before using.
• If you have already marinated the meat and need to store it, keep it in the refrigerator for up to 2 days. Ensure the meat is fully submerged in the marinade.
• For freezing marinated meat, place the meat and marinade in a freezer-safe bag, remove as much air as possible, and freeze for up to three months.
• When ready to cook, defrost the marinated meat in the refrigerator overnight. Cook immediately after defrosting for the best flavor and texture.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Place the carne asada in the skillet and cook for 2-3 minutes on each side, or until heated through.
  4. For added flavor, squeeze a bit of lime juice over the meat while reheating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the carne asada on a baking sheet lined with aluminum foil.
  3. Cover the meat with another piece of aluminum foil to prevent it from drying out.
  4. Bake for 10-15 minutes, or until the meat is heated through.

• Microwave Method:

  1. Place the carne asada in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking and stirring halfway through.
  4. If needed, heat for an additional 30 seconds to 1 minute until the meat is warmed through.

• Grill Method:

  1. Preheat your grill to medium-high heat.
  2. Place the carne asada on the grill.
  3. Grill for 1-2 minutes on each side, or until the meat is heated through.
  4. For extra zest, brush with a bit of lime juice or orange juice while grilling.

• Sous Vide Method:

  1. Preheat your sous vide machine to 130°F (54°C).
  2. Place the carne asada in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and heat for 45 minutes to 1 hour.
  4. Remove from the bag and quickly sear in a hot skillet with a bit of olive oil for 1-2 minutes on each side for a crispy exterior.

• Mixing bowl: A large bowl used to combine and whisk together all the marinade ingredients.

• Whisk: A utensil used to blend the marinade ingredients smoothly and evenly.

• Measuring cups: Tools used to measure out the olive oil, lime juice, and orange juice accurately.

• Measuring spoons: Tools used to measure the soy sauce, Worcestershire sauce, ground cumin, chili powder, salt, and black pepper precisely.

• Garlic press: A tool to mince the garlic cloves efficiently.

• Cutting board: A surface used for chopping the cilantro and any other ingredients.

• Chef's knife: A sharp knife used for chopping the cilantro and mincing the garlic.

• Resealable plastic bag: A bag used to marinate the meat, ensuring it is well-coated with the marinade.

• Shallow dish: An alternative to the resealable plastic bag, used to marinate the meat.

• Refrigerator: An appliance used to store the marinating meat for at least 2 hours, preferably overnight.

Prepare ingredients ahead: Chop cilantro and mince garlic in advance. Store them in airtight containers in the fridge.

Use a blender: Combine all marinade ingredients in a blender for a quick and smooth mix.

Marinate in bulk: Double the marinade recipe and freeze half for future use.

Quick marination: If short on time, marinate the meat at room temperature for 30 minutes instead of refrigerating.

Pre-squeeze citrus: Squeeze lime and orange juice ahead of time and store in the fridge.