I've used this marinade MANY times and it always produces a wonderful carne asada. It's very forgiving if you're missing an ingredient or 2- I've subbed OJ for lime, parsley for oregano and I always use about 1/2 amt of olive oil. The longer you let it marinate, the more tender the meat is since the vinegar tenderizes the meat. I ususally do the full amount of marinade with 1.5# flank steak, and double it if using a larger cut of meat. Made for 4th of July last year (soaked overnight) and it was a HUGE hit. I always grill it and usually just serve it the way our local Mexican joint does with sauteed onions and peppers, flour tortillas and do rice and beans on the side if we're really hungry. I've never made the relish or salsa before, but will definately try it sometime soon. I bet it would be even better that way, but the simplicity of just the marinade alone results in an easy, yummy, authentic mexican meal. PS makes AWESOME quesadillas with the leftovers the next night!
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