Here’s a bold, authentic, Mexican-style carne asada marinade—the kind that gives the meat those deep citrus, smoky, garlicky flavors you get from real taquerías. Perfect for skirt, flank, or flap steak!

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🥩 AUTHENTIC MEXICAN CARNE ASADA MARINADE

⭐ Ingredients

Citrus Base

• 1 orange, juiced

• 2 limes, juiced

• 1 tablespoon white vinegar or apple cider vinegar

Seasonings

• 4 cloves garlic, minced

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon ground cumin

• 1 teaspoon chili powder (or ancho chili)

• 1 teaspoon smoked paprika (adds true grill flavor)

• ½ teaspoon oregano (Mexican oregano if you have it)

Fresh Flavor

• ¼ cup cilantro, chopped

• 2 tablespoons finely diced onion

Savory & Umami Boost

• ¼ cup soy sauce or Worcestershire sauce

• 2 tablespoons olive oil

Optional (for restaurant-style richness):

• 1 tablespoon beer

• 1 jalapeño, sliced

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🫙 INSTRUCTIONS

1. Mix Everything:
   Combine all marinade ingredients in a bowl or large zip-top bag.

2. Add the Meat:
   Add 1–2 lbs of skirt, flank, or flap steak.
   Make sure the steak is fully coated.

3. Marinate Time:

   • Minimum: 1 hour

   • Best: 4–8 hours

   • Avoid overnight for citrus marinades (can break down the meat too much).

4. Grill:

   • Grill over high heat

   • Only 3–5 minutes per side for skirt/flank

   • Slice against the grain

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🌮 SERVE WITH

• warm flour or corn tortillas

• chopped onion

• cilantro

• lime wedges

• avocado or guacamole

• pico de gallo

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🔥 Pro Tips

• Soy sauce might seem unusual, but many authentic taqueros use it—it boosts salt & umami.

• Let the meat rest 5 minutes before slicing for extra juiciness.

• For street-taco style, chop the steak into small pieces after grilling.

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If you’d like, I can also give you:
🌶️ A spicy adobo-style marinade
🍍 A pineapple carne asada marinade (sweet + tangy)
🔥 A baja-restaurant-style carne asada marinade with tequila

Just tell me!