I found this recipe on Facebook by : JAMIE GUERRA
Carne asada , need I say more? I spent the early part of my week testing my recipe on . I love pollo asado and had not made it in awhile. When I first started making carne asada about 12 years ago while living in LA where carne asada is perfection, it was usually missing something. I’m glad I’ve taken notes over the years and it comes out yummy now. ?
The hubby approves! ? I’ve been asked for my carne asada and pollo asado recipe since I moved back to Texas and thought I would share it here now.
Quick note: When I make this, I make a lot and freeze whatever is leftover and eat it as I like.
This recipe is for 3 lbs. skirted ? or 6 lbs. ? thighs or breasts.
- 1/2 cup soy sauce,
- 1/2 cup olive oil,
- 1/3 cup white wine vinegar,
- juice of 2-3 limes,
- 4 cloves of ? minced,
- 1 TBS salt,
- 1 tsp pepper,
- 1 tsp ground cumin,
- 1 tsp garlic powder,
- 1 tsp chili powder,
- 1 tsp Mexican oregano?,
- 1 tsp white pepper,
- 1 tsp paprika,
- 1 white ? sliced,
- 1 ? sliced.
Combine olive oil, soy sauce, white wine vinegar, lime juice and minced ?.
Add dry ingredients to wet ingredients and mix well. Meat should be placed in a shallow dish so marinade is absorbed by all of the meat.
Last, add sliced ? and ? slices evenly to meat.
*Note: This next step is important as the marinade tenderizes the meat. For ?, marinate at least for 4 hours and no longer than 8 hours. For ?, marinade for at least 30 minutes and no longer than 2 hours. Grill to your liking when ready. I do about 3-4 minutes each side on a high heat grill setting. Enjoy! ? ?