Carne Asada Marinade

By á-3948

This was a simple marinade that was very delicious. (Sorry the photo is a little off in color my camera was dying a slow death)

Ingredients

• 4-6 lbs. of carne asada meat from at your local Mexican grocery store or flank steak
• minced garlic (garlic power will also work)
• 1/2 tsp ginger
• 1 onions, diced
• 1 bunch of roughly chopped cilantro
• 2 lemon – use juice and slice the rest including peels.
• pepper
• 1 can of Coke per 6 lbs. of meat

Preparation

Step 1

Mix up the ingredients, add the meat and put in a sealed container or zip lock bag for at least 24 hrs and you have great carne asada.

Place the meat on the grill and when the juices start to rise on the surface, sprinkle with the salt. When the salt liquefies on the surface flip the meat over and repeat. This seasons the meat as it cooks. Carne Asada is supposed to be on the salty side but this doesn’t mean that you need to drown the meat in salt. This sprinkling is also the reason you don’t want to use a marinade with salt.

Traditionally Carne Asada is grilled to well done. Once you have the meat grilled to perfection you will want to take it straight to a carving board. Cut the meat across the grain with a good sharp knife. The pieces should be thin strips. Keep the meat warm in a heavy pot with a lid. You don’t need to add heat but you want to hold in the heat you have.

Serve with warm tortillas and whatever fixings you prefer. A good Carne Asada taco would be topped with salsa, chopped red onion, guacamole, salt and lemon juice.

Recipe from http://www.thismamacooks.com/2006/04/carne_asada_tac.html