A great carne asada marinade is the foundation of this popular Mexican classic. The marinade has to accomplish two things, add flavor and tenderize the meat. Since carne asada is made with skirt steak which is not the most tender of beef cuts, the marinade is crucial to this carne asada burrito recipe. And another important factor is how to grill carne asada.
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Carne Asada Marinade Recipe:
Marinade Ingredients:
- 3 Tablespoons of red bell pepper, minced
- 5 medium lemons
- 3 cloves garlic, minced
- 7 ounce can pickled sliced Jalapeños, drained
- 1 -10 ounce bottle teriyaki sauce
- 1 tablespoon white sugar
- 1 ½ teaspoons salt
- 3 pounds skirt steak or flank steak
Carne Asada Burrito Ingredients:
- 12 flour tortillas
- Guacamole or sliced avocado
- Pico de Gallo
How to marinade skirt steak
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How to grill carne asada:
Grill the meat over a medium high flame for 6-8 minutes on each side. The meat should be barely pink inside and if it’s cooked too long, it could become tough.
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Serve by adding strips of the carne on a warmed flour tortilla and topping with guacamole and pico de gallo. Roll up and enjoy.
Other Mexican Food Recipes:
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Carne Asada Marniade
Equipment
- Grill
Ingredients
- 3 Tablespoons red bell pepper minced
- 5 medium lemons
- 3 cloves garlic minced
- 1 7 oz can pickled sliced Jalapeños
- 1 10 oz bottle teriyaki sauce
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 3 lbs skirt steak or flank steak
- 12 flour tortillas
- 2-3 avocados sliced
- Pico de Gallo
Instructions
- In a small bowl, combine teriyaki sauce, sugar and salt garlic, jalapeños, stir until sugar is dissolved.
- Juice the 4 lemons, strain the seeds out and add the juice to the marinade. Then stir in the minced bell peppers.
- Place the skirt steak meat in a large marinade dish and pour the marinade over it. Make sure the marinade completely surrounds each piece or layer of the meat.
- Slice the remaining lemon into thin rounds and place between the meat layers and in the marinade.
- Cover and place in refrigerator for at least 4 hours or overnight.
- When ready to grill, remove the marinaded carne asada from the container and dispose of the liquid.
- Grill the meat over a medium high flame for 6-8 minutes on each side. The meat should be barely pink inside and if it’s cooked too long, it could become tough.
- Remove from fire, let rest 5 minutes, then slice into diagonal strips against the grain of the meat. Slicing against the grain of the carne asada makes it more tender instead of chewy.
- Serve by adding strips of the carne on a warmed flour tortilla and top with guacamole and pico de gallo. Roll up and enjoy.
Nutrition
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admin
Sunday 12th of July 2015
I am so glad he enjoyed this Carne!! Thanks so much for letting me know, love feedback like this!!
Linda Anderson
Saturday 11th of July 2015
My husband RAVED about this. Claimed it was the best marinated meat he had EVER eaten.
Jamie Sherman
Friday 23rd of January 2015
I had my first "street taco" after moving to Phoenix ..... how have I lived 30-something years without this deliciousness?! Needless to say, I am hooked on all things carne asada now! Seriously, it is the best stuff ever - I may even invent a few new ways to eat it! The taco truck guy is going to know my family on a first name basis soon - we stop every time we see him out! :D I love that you shared your version - I can't wait to give it a try!
KC the Kitchen Chopper
Tuesday 20th of January 2015
It's so amazing how a dish can bring back such great memories of fun times with friends.
Platter Talk
Tuesday 20th of January 2015
One of our favorite dishes!