Carne Asada


 
J

John Boehm

TVWBB Fan
So this is my first time making carne asada and it came out pretty good, but Im going to look for a better marinade. Also, my grocer doesn't carry skirt steak, and the flank looked poorly, so chuck eye it is!
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Tacos for dinner
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Tostadas for lunch
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After seeing Tony and others put up so many carne asada posts I had to try. What is an authentic marinade for this?
 
Very nice John, Top Sirlion is very good to use for carne asada when skirt steak is not available.
 
Very nice looking Carne asada!!! IMO Carne asada is best with the thinnest cut possible too!
 
In Tony's last Carne Asada post he said "So today I did my best ever marinade for carne asada and I will share the recipe." That's a pretty strong statement considering the source. Therefore, I recommend this:

This was for 4 pounds of meat.
Seasoned the meat first with chef merito. http://www.chefmerito.com/meat-seasoning.aspx
Added the juice of 3 limes and 3 oranges. Chopped 1/4 onion and 1/4 bunch of cilantro. 2 tbs of cumin and 1 tbs of garlic powder. 1 tbs of oregano. 1/2 a corona and 1/2 cup of water. 1/4 cup of oil. Let it be happy for 2-4 hours.
 
Just add to what Dwain said...
I would get a knife and cut the chuck eyes in half to make them thin cut. You will get more marinade flavor in the meat.

Nice tacos John.
 
Dwain Pannell said:
Didn't intend to steal your thunder Tony. But when you said that, it carried a lot of weight with me. I copied and pasted into my recipe file.
Click to expand...

It's all good buddy. My buddy called me yesterday asking for the recipe and told me he was impressed with the flavor from the meat from last Sunday.
 
Dwain Pannell said:
Didn't intend to steal your thunder Tony. But when you said that, it carried a lot of weight with me. I copied and pasted into my recipe file.
Click to expand...

Ditto. If Tony said it's the best to date, THAT must be something. He makes the best lookin' carne asada I've ever seen.
Without a doubt, his generous offering of the recipe got the copy/paste treatment. :)
 
Looks good John. As a carne asada connisseur (ha) thin steak is best. High heat fast cook. But I have eaten filet mignon carne at high end new-age Mexican restaurant and it is very good. We may be fortunate in so cal to have good access to skirt steak. Great leftovers with huevos in the morning.
 
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