Carne Asada Marinade

Ingredients

Equipment Needed

• •Citrus reamer or juicer
• •Small skillet for toasting spices
• •Medium bowl or large jar (quart size)
• •Blender (optional)

Instructions

1. 1

   Juice the citrus

   Roll your limes and orange firmly against the counter before cutting. This breaks the internal membranes and releases more juice. Cut each fruit in half and juice by hand or with a citrus reamer, catching any seeds. You need a half cup of lime juice and a quarter cup of orange. Taste the lime juice. It should be sharp and bright, never bitter. Bitter juice from old limes will make bitter marinade.

   Bottled lime juice is acceptable in emergencies, but fresh is noticeably superior. The aromatic oils in the zest mingle with fresh juice in ways that bottled versions cannot replicate.
2. 2

   Prepare the aromatics

   Mince the garlic finely. You want it small enough to distribute evenly, but not so pulverized that it becomes a paste. For the jalapeño, slice it lengthwise, scrape out seeds and ribs with a spoon, then mince. The seeds carry most of the heat. Remove them all for mild marinade, leave a few in for more fire. Wash your hands after handling the pepper, or you'll regret touching your eyes later.

3. 3

   Toast the cumin

   Place the ground cumin in a small dry skillet over medium heat. Shake the pan gently for about one minute, until the spice releases a warm, nutty fragrance. Watch carefully. The line between toasted and burnt is thin and unforgiving. Transfer immediately to a bowl to stop the cooking. This single step deepens the cumin's flavor remarkably.

   If you have whole cumin seeds, toast them first, then grind in a spice grinder. The flavor will be even more pronounced.
4. 4

   Combine all ingredients

   In a medium bowl or large jar, whisk together the lime juice, orange juice, olive oil, minced garlic, jalapeño, cilantro, toasted cumin, oregano, salt, pepper, smoked paprika, and soy sauce. The mixture should look slightly thick, green-flecked, and smell intensely aromatic. Taste it. The flavor should be bright with citrus, warm with cumin, and carry a subtle heat that builds at the back of your throat.

5. 5

   Blend for smoother texture (optional)

   For a more uniform marinade that penetrates meat more evenly, transfer everything to a blender and pulse five or six times until the garlic and cilantro are finely dispersed but the mixture still has texture. Don't puree completely. You want small flecks of green visible, not baby food. This step is optional but recommended for thinner cuts like skirt steak.

6. 6

   Use or store

   The marinade is ready immediately, though the flavors meld and improve after thirty minutes of resting. Transfer to a jar with a tight-fitting lid, label with the date, and refrigerate. Use within one week for best quality. Shake well before each use, as the oil will separate naturally.

Chef Tips

• •The soy sauce may seem unorthodox in a Mexican marinade, but it contributes glutamates that enhance the meat's savory depth without adding detectable Asian flavor. Many taqueria cooks use similar tricks. Worcestershire sauce or a pinch of MSG achieves the same effect.
• •For beef, marinate skirt or flank steak two to four hours. Longer than six hours and the citrus acid begins to break down the texture, making the meat mushy rather than tender. Chicken can handle up to eight hours. Pork sits comfortably between.
• •Reserve about a quarter cup of marinade before adding raw meat. Use this fresh portion for drizzling over the finished, sliced carne asada. Never reuse marinade that has touched raw meat.
• •This marinade doubles as a finishing sauce when reduced. Simmer one cup in a small saucepan until thickened by half. Brush on grilled meats during the last minute of cooking.
• •Mexican oregano differs significantly from Mediterranean oregano. It's more citrusy and less minty, complementing the lime beautifully. Find it in the Hispanic section of your supermarket or substitute dried marjoram in a pinch.

Advance Preparation

• •The marinade keeps refrigerated for up to one week. Flavors improve after the first day as ingredients meld together.
• •Freeze in ice cube trays for portioned, ready-to-use marinades. Pop out frozen cubes and store in a freezer bag for up to three months. Thaw overnight in the refrigerator before using.
• •Pre-marinated meat freezes beautifully. Combine marinade and steak in a freezer bag, remove air, and freeze flat. Thaw in the refrigerator for twenty-four hours. The meat marinates as it thaws.

Frequently Asked Questions

Nutrition Information

1 serving (about 30g)