Carne asada adobada. Ok, you have my attention! One of the most often asked questions I get is, “Do you have a good marinade for carne asada?” It depends on what mood I am in how I decide to prepare the beef. Dry rub, wet marinade or adobo? I enjoy them all for different reasons.
Carne asada adobada with all of the usual suspects!
I like to keep it simple when it comes to carne asada adobada. Must have frijoles charros, taqueria-style salsa and fresh garnishes. Oh, and let’s not forget that homemade corn tortillas!
A girl must have choices when it comes to salsa.
I am the worst when it comes to deciding on how many salsas I need to put out on my table! Lol! A red one, yes! Green is a must! Extra spicy? I have one of those too! Chunky or smooth? Good thing I keep a refrigerator full of homemade salsa that I am constantly testing.
Why choose adobo and how come you don’t marinate it overnight?
Adobo is packed with flavor and a little goes a long way. In my experience with marinating beef with vinegar, the outcome can has bad. Again, just speaking from my own experience. Too much marinating time changes the color and texture of the meat. I have learned that if I just toss the meat in the adobo a little while before it goes on the grill, it’s plenty of time. I do actually have older recipes on my blog where I marinate thin steaks in adobo overnight. I could never get a decent sear on them when I tried cooking them. They are still delicious though!
My basic everyday cooking is inspired by my parents, Ramiro and Blanca Mendez. And even though I lost them quite a few years ago, they continue to influence my style of cooking. They were from Monterrey, Mexico where carne asada rules! Other influences are Chef Rick Bayless, Diana Kennedy, Chef Aaron Sanchez, Chef Enrique Olvera and my good friend Chef Raul Vasquez.
Look for thin steaks with some marbling. I find that the leaner cuts tend to be dry.
Carne Asada Adobada-Adobo Marinated Steak
- 8-10 chile guajillo
- 10-20 chile japones
- 6-8 cloves of garlic
- 1 inch piece cinnamon stick
- 1 tsps whole peppercorns
- 2 whole cloves
- 1 1/2-2 cups Water
- 1/4 cup apple cider vinegar
- Salt to taste
You Will Also Need
- 1 1/2-2 pounds Thin Sirloin Tip Steaks
- Corn Tortillas
- Salsa of your choice
- 1 cup Onion diced
- 1/3 cup Cilantro chopped
- 8 Lime wedges
- In a saute pan, add 1 1/2 tbsp of oil. Add the dried chiles, garlic and spices. Spread out evenly.
- Toss the ingredients around slowly so they are evenly coated with oil. After a few minutes it should start to sizzle. Stir often for the next five minutes.
- Add 2 cups of water and cook for 10-12 minutes. Remove from heat and let cool for 20 minutes.
- Transfer all of the ingredients to the blender, including all the liquid and spices. Add the vinegar and salt(to taste). Blend on high until very smooth.
- If using a regular blender, I would suggest straining the sauce using a wire mesh strainer to remove unwanted chile skins and seeds. Taste for salt and then transfer to a bowl.
- Divide the adobo in half. Transfer meat to a large baking dish. Season lightly with salt and pepper on both sides. Take one half of the adobo and pour in 3/4 of it into pan with meat. Toss well to coat all the meat. let sit for 20 minutes.
- While the meat marinates for a short time, preheat your outdoor grill to medium/high heat. When ready, drizzle oil onto meat and toss again to distribute the oil. Transfer meat to grill and spread out evenly.
- Grill for 7-10 minutes, turning and rotating as needed. Transfer to sheet pan or baking dish and cover with foil paper. Let rest for 5 minutes. Slice or chop to desired size for tacos.
When do you use the other half of the adobo marinade?