Description
I’ve done a lot of research and have put together an amazing carne asada marinade. Full of flavor, with beer and fresh citrus, and some heat and smokiness from cayenne jalapeno and smoked paprika. Whether you’re cooking for your family or at a cookout, it’s going to be a hit!
Ingredients
- 2 whole Dried Guajillo Peppers
- 2 cloves Garlic
- 3 whole Navel Oranges
- 1 whole Lemon
- 2 whole Limes
- 12 ounces, fluid Mexican Light Beer
- 1 Tablespoon Chili Powder
- ½ Tablespoons Cumin
- ½ Tablespoons Smoked Paprika
- ½ Tablespoons Oregano
- 1 teaspoon Cayenne Pepper
- 2 Tablespoons Salt
- ½ Tablespoons Black Pepper
- ½ cups Chopped Green Onion
- ½ cups Sliced White Onion
- 2 whole Jalapenos, Stem And Seeds Removed, Sliced (plus An Extra If Desired For Puree)
- ½ cups Chopped Cilantro
- 5 pounds Flap Meat (see Note)
- Tortillas, For Serving
- Optional Taco Toppings As Desired (I Use Chopped Onion, Cilantro, Cojita Cheese, And A Squeeze Of Lime)
Preparation
Boil the guajillo peppers in a pot or pan of water for about 5 minutes. Remove the peppers from the water and place them in a blender with 1/2 cup of the boiling water and the garlic cloves. Optionally, you can add a jalapeno or two to crank up the heat! Blend for about 2 minutes and set aside.
Squeeze the orange, lemon, and lime juice into a large bowl. Add the 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 the onions, sliced jalapeno, and chopped cilantro and mix to combine.
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 overnight.
When you’re all done marinating and ready to cook, heat up your grill to medium high heat. Then place the meat on direct heat. Cook for about 5-7 minutes on each side. Remove to a clean plate. Allow it to rest for a few minutes before slicing across the grain.
Serve on tortillas with some chopped onion, cilantro, cojita cheese, and a squeeze of lime. And don’t forget a beer for the parents! Enjoy!
Note: 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!
