mexican carne asada marinade

Unknown

anyone have a mexican carne asada marinade? im trying to duplicate the one i buy at a mexican carniceria but i cant. i know it has lemon juice, orange juice, cilantro and onions but thats it.[p]id like to marinade it now to be ready for dinner[p]thanks

SuperDave

luis1972,[p]USE THIS RECIPE FOR UP TO 4 LBS OF BEEF FLAP MEAT (RANCHERA).[p]1 LIME, JUICED
1 LEMON, JUICED
1 ORANGE, JUICED OR 1/2 CUP OJ
2 T CHILI POWDER
1-1/2 T DRIED OREGANO LEAVES
2 T GROUND CUMIN
1-1/2 tsp CRUSHED CORIANDER SEEDS
*5 OR MORE GARLIC CLOVES, COARSLEY CHOPPED (* OR TO TASTE)
1/4 to 1/2 CUP SOY SAUCE (I USE 1/4 CUP SOY IF USING REGULAR SOY; 1/2 CUP IF USING LITE SOY)
2 OR MORE SLICED JALAPENO CHILIS
1 MEDIUM ONION, SLICED THIN[p]COMBINE ALL INGREDIENTS IN A 1-GALLON ZIPLOC BAG; CLOSE AND MIX WELL. ADD BEEF FLAP MEAT (RANCHERA). MARINATE IN BAG UP TO 24 HOURS TURNING AND MASSAGING MEAT FREQUENTLY. GRILL TO MEDIUM-WELL. CUT MEAT INTO 1/2" SLICES (OR CUBES) AGAINST THE GRAIN. SERVE WITH TORTILLAS, MEXICAN RICE AND BEANS. GARNISH WITH LIME WEDGES AND CILANTRO.[p]

Unknown

SuperDave,
thanks.[p]i will try this tonight

Unknown

SuperDave,[p]unless i put too much spices in the marinad, there doesnt seem to be enough liquid. can i just add water?

SuperDave

luis`1972,
I don't see why that would hurt... or you could use a little italian dressing to balance it out.

BobS

luis1972,
I lived in Mexico for 10 years and what I saw used most was a mix of Lime juice (most important), garlic, onion, and beer.[p]Lots of fresh lines to squeeze on the finished product too. The small, Mexican lime are better than the ones that look like green lemons, IMHO.