Citrus-heavy, smoky, and built for a lot of beef, this carne asada marinade works from the outside in. Sliced whole citrus, not just juice, adds a bitterness and complexity that squeezed fruit alone doesn't give.
Ingredients
- 1½ cups (350 ml) chipotle in adobo, coarsely chopped
- 3½ oz (100 g) red onion, peeled and thinly sliced
- ½ oz (15 g) garlic, minced
- 1½ cups (350 ml) limes (about 16–18 limes), sliced
- 1½ cups (350 ml) oranges (about 8–10 oranges), sliced
- ¾ oz (21 g) cilantro, chopped
- 2 tsp agave syrup
Instructions
- 1Combine all ingredients in a large mixing bowl and stir to combine.
- 2Pour over the beef and mix to coat completely.
- 3Marinate refrigerated for 4–6 hours, turning the meat once halfway through.
Cook's Note
Use sliced limes and oranges, not squeezed juice, the pith and zest in the whole slices add bitterness and aromatic oils that juice alone doesn't have. Squeeze them into the meat right before grilling for a final hit of fresh citrus.
How to Use This
Marinade for carne asada. Pair with the Dry Carne Asada Marinade as an alternative technique for the same cut.
Why This Foundation Works
Whole sliced citrus is more complex than juice alone, the oils in the peel add a brighter, more aromatic note. The agave keeps the marinade from being too sharp, and the chipotle adds heat and smoke throughout.
Make It Yours
- Add a handful of fresh oregano.
- Include a sliced jalapeño for extra heat.
- Add a splash of soy sauce for more depth.
Leftover Strategy
Discard any marinade that's been in contact with raw meat. Unused marinade keeps refrigerated for 3 days.