Authentic Mexican Food Recipes

26 responses so far ↓

• 1 Weekend Fiesta Menu « Karen Roush // Apr 30, 2009 at 10:30 am

  [...] Asada (steaks thinly sliced and set in this marinade for 24+ [...]

• 2 Jesi // Jul 27, 2009 at 5:54 pm

  Delicious! However, I let it marinate for about 30 hours. Next time I’ll go a little longer even.

• 3 Calling all Hispanics..and the rest of you guys too // Oct 10, 2009 at 4:00 pm

  [...] Rating This what you're looking for Kris? Authentic Carne Asada Marinade – Mexican Food Recipes | Authentic Mexican Food Recipes__________________Mike [...]

• 4 Renee // Oct 20, 2009 at 7:04 pm

  The flavors are fantastic!

  We cooked the meat over high heat on a BBQ, about 6-7 minutes on each side. Then let the meat rest for 10 minutes. The center was very pink, but that’s okay. When we re-warm it in a skillet, it will crisp up the meat.

  Thanks for sharing a great recipe!

• 5 Michelle // Apr 13, 2010 at 7:54 pm

  This was also done in the crockpot with a pork roast. Omit your oil if your roast is fatty. Other than that, follow it to the letter and cook overnight on low. shred your roast with some forks like pulled pork sandwiches, put in soft flour tortillas, and add taco fixins and YUM! I have also marinaded thin beef steaks with this for a couple of hours and it is delicious! Pair it with some plain cheese enchiladas, and it is just a great meal. I have shared this recipe with coworkers who have made it in the crockpot and it is a no fail recipe.

• 6 Ken // Apr 18, 2010 at 12:59 pm

  Great Recipe! However, if you omit the water, and add one medium onion, one bell pepper, and 2 jalapenos, seeds and all, then puree the entire mixture, the flavor quotient goes WAY UP! The water contained in the veggies more than makes up for the cup of water taken out. Also, just for flair, I like to add a little tequila, 1/4 cup or so. This part might sound weird but slice it up, and serve in a burrito with some pico de gallo, cheese, sour cream, and french fries and you have an insanely good meal. Anyone from SoCal knows what I mean…we call it the California Burrito

• 7 josh // Apr 28, 2010 at 2:46 pm

  i have to say i like the way ken thinks hahah

• 8 JAMAIL // May 20, 2010 at 11:58 am

  i made this for cinco de mayo 2010 and it was great!!! I actually set aside some non-contaminated marinade and once finished grilling the skirt steak I let it rest for 5 min then chopped it up and put it in a pan on low heat an added the marinade. then served it on corn tortillas with onions and cilantro.

• 9 S R Best // Jun 3, 2010 at 11:18 pm

  We gave the carne asada marinade a shot tonight, and even our most avid complainer about everything liked it! It was really a hit. The family wants me to use it again when I bbq our carne asada. Thanks for the recipe!

• 10 Dan // Jul 21, 2010 at 7:11 pm

  After thumbing through several websites I finally found what I was looking for. My wife and I had planned a pot luck pool party for our fellow co-workers. As part of the menu I was going to make taco truck style asada tacos with all the trimmings. I followed this recipe to the letter with the exception of the 1 cup of water which I substituted with 1/2 cup of lime juice and lemon juice for a more citrus taste. I have to admit this was by far the most amazing tacos ever,our guest replenished thier plates over and over and with every trip flowed the complements. For anyone who wants to impress the most critical palates this recipe is a must try.

• 11 CFK // Jul 30, 2010 at 11:10 am

  Followed Ken’s advice above…it rocked.

• 12 BBQueen // Aug 3, 2010 at 11:30 pm

  Fantastic recipe, very flavorful! We marinated for 24 hours. I don’t know how to “cook” and this turned out great for a family BBQ! I substituted the water with additional fresh lime juice and you definitely up the citrus taste. Next time I will add some fire! I also used this marinade on chicken breasts for “pollo asada” and it was just as great as the beef, maybe better?! Best of all, it’s EASY! Thanks so much for the great recipe.

• 13 Mari // Nov 15, 2010 at 7:49 pm

  I’m from Cali and Ken’s right! )

• 14 Lilly // Nov 18, 2010 at 4:39 pm

  Im from SoCal and I moved to Michigan a couple of monthes ago and they have little mexican food and the stuff they do have is nasty i have been looking for some carne asada that actually tastes good im going to try this tonight.

• 15 Lee // Jan 4, 2011 at 8:43 am

  I tried this last night with homemade tortillas. It was delicious! I used a thin cut beef (the cheapest I could find) and marinated it while I made the tortillas, which didn’t take too long. I thought this authentic meal would require much more time and effort, but it was pretty easy, and really good. Thanks a lot!

• 16 Susan // Jan 4, 2011 at 3:29 pm

  I’m trying to find a recipe from when we lived in Puerto Rico, this sounds the closest to it. I wanted to make it for some friends for Three Kings Day and have black beans and rice as a side dish. The one I remember was so wonderful. I was going to cook it in a crock pot to make it really tender and flavorful. I hope this is it. Thank you.

• 17 Jessica // Jan 6, 2011 at 4:58 pm

  I am also from Cali and just moved to Nebraska… limited Mexican food and what they do have they don’t even use homemade tortillas! I wanted to show my boyfriend what real mexican food tastes like and have been using this marinade for carne asada tacos for three months… won’t ever use anything else again! I chop up the meat very thin (I try to get flank steak but have used round top steak cause it’s cheaper) into tiny chunks, throw it in the marinade for 30 min – 4 hours, warm up some corn tortillas and top with cilantro and onion. Perfect!

• 18 lydia // May 12, 2011 at 2:45 pm

  try this

• 19 carne asada recipes // May 13, 2011 at 9:09 am

  [...] Authentic Carne Asada Marinade Recipe- Mexican Food | Authentic … This traditional Mexican Carne Asada marinade recipe will marinade 5-6 pounds of meat and can be easily halved or … [...]

• 20 JoDee // May 29, 2011 at 4:52 pm

  This recipe is amazing! Definately add the onion! I’m not sure about the jalapeno or bell pepper, but those will be added next time- Good Stuff!

• 21 scott // Jun 12, 2011 at 12:03 pm

  gonna try this marinade out tonight. whats the best cut of beef to use?

• 22 admin // Jun 12, 2011 at 1:28 pm

  You can use just about any cut, but flank, skirt, and other grilling types of meat work really well. When top sirloin goes on sale, we make sure to pick a few up so we can do at least one with this recipe.

• 23 King's Hawaiian Carne Asada Sweet and Spicy Sandwiches | Beyond The Kitchen Sink // Jun 15, 2011 at 10:14 am

  [...] *For a good starting point (try adding some tamarind) on carne asada, check out this marinade. [...]

• 24 Paula // Jun 22, 2011 at 7:23 am

  My husband and I moved to Wisconsin about 4 years ago and can’t find good Mexican food here either. Found this recipe and tried it. Was wonderful. Will try the variations mentioned. They all look pretty good. Thanks everyone.

• 25 Chef Darrell // Jul 6, 2011 at 8:48 am

  I increased the recipe to marinate 30 pounds of carne asada. We cooked the meat on hot charcoal and gas grills for 3-4 minutes, then flipped it, removed after another 2-3 minutes. Thin sliced and served. Excellent flavor, very tender, served 120 people, the cooks ate the last of it. I highly recommend this recipe for large-scale cooking events (this was part of a July 4 BBQ for 400) or small. I’ll be making it at home.

• 26 Maria // Jul 22, 2011 at 2:12 pm

  Tastier than the Mexican market!!! ) They use OLD meat to marinade, so I decided to buy fresh meat and find a marinade. So happy I found this one!!!

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