LATIN MARINADE
Lime juice, oregano, and garlic add flair to steak. Accompanied by avocados and grilled onions and peppers, the steak can be served over rice or on tortillas. Cilantro brightens the plate and the palate.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Number Of Ingredients 7
Steps:
- Smash garlic with oregano, salt, and plenty of pepper. Mix in oil, lime juice, and sugar.
- Marinate steak in a resealable bag, refrigerated, for 4 to 24 hours. Flip the bag occasionally.
LISA'S FAVORITE CARNE ASADA MARINADE
I've tried many marinade recipes for carne asada, and this is our family favorite!
Provided by Lisa Arlotti
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time P1DT40m
Yield 12
Number Of Ingredients 14
Steps:
- Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
- Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
- Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 5.7 g, Cholesterol 25.3 mg, Fat 14 g, Fiber 1 g, Protein 15 g, SaturatedFat 3.2 g, Sodium 640.4 mg, Sugar 2 g
MEXICAN SMOKED CHILE MARINADE
Provided by Food Network
Time 30m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Combine the orange juice and lime juice in a sauce pan, and boil until only 1/2 cup of liquid remains. Place this and the remaining ingredients in a blender, and puree to a smooth paste.
- Spread this paste on the food to be marinated. In the refrigerator, marinate seafood for 2 hours, poultry for 4 hours, and meat overnight, turning twice.
- Marinated food may be sauteed, broiled or roasted in the oven.
MEXICAN SMOKED CHILE MARINADE
Make and share this Mexican Smoked Chile Marinade recipe from Food.com.
Provided by acid.
Categories Mexican
Time 30m
Yield 1 cup
Number Of Ingredients 11
Steps:
- Combine the orange juice and lime juice in a saucepan and boil until only 1/2 cup liquid remains.
- Place this and the remaining ingredients in a blender and purée to a smooth paste.
- Spread this paste on the food to be marinated.
- Marinate seafood for 2 hours, poultry for 4 hours, and meat overnight, turning once or twice.
- Marinated food may be sautéed on the stove top, broiled on a charcoal grille, or roasted or broiled in the oven.
- Makes 1 cup of marinade, enough for 1 1/2 to 2 pounds of seafood, poultry or meat.
LATIN MARINADE
Make and share this Latin Marinade recipe from Food.com.
Provided by Ceezie
Categories Low Protein
Time 10m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in a jar and shake well.
- Makes enough to marinate 2-3 lbs of beef, pork or chicken.
Nutrition Facts : Calories 325.9, Fat 28.8, SaturatedFat 2.2, Sodium 77.1, Carbohydrate 17.5, Fiber 3.5, Sugar 8.3, Protein 2.7
CHURRASCO (GRILLED MARINATED SKIRT STEAK)
Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.
Provided by Von Diaz
Categories dinner, meat, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Pat the steaks dry and place in a large zip-top bag.
- Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
- If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
- Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
- Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
- Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.
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LATIN PORK WITH LIME MARINADE RECIPE - WEBMD
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Cuisine Mexican, Tex-MexCategory DinnerServings 8Calories 301 per serving
- Add cumin, peppercorns, and coriander or coriander seeds to a small nonstick frying pan over medium heat. Stir and cook until the spices are toasted and very fragrant (a few minutes). Let cook for 5 minutes more, then add to blender, spice grinder, coffee grinder, or small food processor. Add to a small bowl and stir in sugar and salt. Rub the spice mixture all over the outside of the pork roast and place it in a gallon-sized resealable plastic bag.
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