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PoonToonBabe
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Posted: Jan. 29 2008,9:33 am |
Post # 1 |
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I'm wondering if anyone has a tasty carne asada marinade recipe??? We have gone to several meat markets around here and nothing compares to what we are used to in SD.
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BarryMac
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'01 Carrera 202XR Squirter..
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Posted: Jan. 29 2008,9:59 am |
Post # 3 |
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This is the one that I use, to me it's very good...
Put your meat in a Zip-Loc bag, we usually do about 3 - 4 pounds, add the juice of 2 large navel oranges, the juice of one lime, one medium white onion sliced, one whole clove of garlic (or you can use the fresh garlic from Costco and use about a full tablespoon), two tsp of black pepper, one tsp of salt and one jalapeno, I usually only use half of the seeds from the pepper because most people can't handle the heat. Marinate overnight.
When we have the 2nd Annual Bar-B-Q on the Sandbar this year I'll bring it...  You bring the Pineapple and your smile, we'll call it even... 
RIVER! If you have to ask you wont understand...
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PoonToonBabe
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Posted: Jan. 29 2008,10:02 am |
Post # 4 |
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| Quote (Ziggy @ Jan. 29 2008,9:56 am) | Have you tried the grocery stores themselves?. We get some from the fresh Meat Dept at Albertsons here that tastes great...all pre-seasoned and marinated.
The local Mexican carni-somethingorother (local Mex grocer) usually will have the real good stuff. |
We've tried 3 different places and all of them were downright bad. We actually have thrown away quite a bit of meat because it was just nasty. We used to get ours from Costco in SD, but the Costco out here doesn't have it. We have been to two carnicieras out here and it wasn't good at all. Phoenix Mexican food is so much different than in SD  I'm thinking that I am going to try throwing together beer, cilantro, lime, onions, garlic, salt & pepper, jalapeno.... but am unsure of what else needs to go in there and what measurements would be best suited to say, three or four pounds of meat... Just thought I would ask around on here.
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BigDog
Not Float'n Enuff
Phoenix, AZ
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'99 Searay 210 Sundeck
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Posted: Jan. 29 2008,10:04 am |
Post # 5 |
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I just Googled "carne asada marinade" and came up with several recipes. There are a couple that look to be real good.
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PoonToonBabe
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Posted: Jan. 29 2008,10:05 am |
Post # 6 |
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| Quote (BarryMac @ Jan. 29 2008,9:59 am) | This is the one that I use, to me it's very good...
Put your meat in a Zip-Loc bag, we usually do about 3 - 4 pounds, add the juice of 2 large navel oranges, the juice of one lime, one medium white onion sliced, one whole clove of garlic (or you can use the fresh garlic from Costco and use about a full tablespoon), two tsp of black pepper, one tsp of salt and one jalapeno, I usually only use half of the seeds from the pepper because most people can't handle the heat. Marinate overnight.
When we have the 2nd Annual Bar-B-Q on the Sandbar this year I'll bring it... Â You bring the Pineapple and your smile, we'll call it even... |
You rock... this is exactly what I was looking for! Thanks Barrymac! You know I always have plenty of pineapple for you! As for the 2nd annual sandbar barbeque, we need to get some of these HDF moofers to join us on the lower river so we can show them how we do it!! 
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Ziggy
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Oceanside, Ca./Lake Havasu, Az.
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2016 Nordic 26 Deck
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Posted: Jan. 29 2008,10:11 am |
Post # 7 |
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| Quote (PoonToonBabe @ Jan. 29 2008,10:05 am) | | Quote (BarryMac @ Jan. 29 2008,9:59 am) | This is the one that I use, to me it's very good...
Put your meat in a Zip-Loc bag, we usually do about 3 - 4 pounds, add the juice of 2 large navel oranges, the juice of one lime, one medium white onion sliced, one whole clove of garlic (or you can use the fresh garlic from Costco and use about a full tablespoon), two tsp of black pepper, one tsp of salt and one jalapeno, I usually only use half of the seeds from the pepper because most people can't handle the heat. Marinate overnight.
When we have the 2nd Annual Bar-B-Q on the Sandbar this year I'll bring it... Â You bring the Pineapple and your smile, we'll call it even... |
You rock... this is exactly what I was looking for! Â Thanks Barrymac! Â You know I always have plenty of pineapple for you! Â As for the 2nd annual sandbar barbeque, we need to get some of these HDF moofers to join us on the lower river so we can show them how we do it!! |
You are so Metro Barry.......do you do windows too? 
BarryMetro 
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Hey, we gonna have breakfast early again on Friday before the tourney?
Ain't life Grand? Treat it that way. The Love of my Life, Jan.  |
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Scuba Steve
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Posted: Jan. 29 2008,2:00 pm |
Post # 15 |
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| Quote (PoonToonBabe @ Jan. 29 2008,11:02 am) | | Quote (Ziggy @ Jan. 29 2008,9:56 am) | Have you tried the grocery stores themselves?. We get some from the fresh Meat Dept at Albertsons here that tastes great...all pre-seasoned and marinated.
The local Mexican carni-somethingorother (local Mex grocer) usually will have the real good stuff. |
We've tried 3 different places and all of them were downright bad. Â We actually have thrown away quite a bit of meat because it was just nasty. Â We used to get ours from Costco in SD, but the Costco out here doesn't have it. Â We have been to two carnicieras out here and it wasn't good at all. Â Phoenix Mexican food is so much different than in SD Â Â I'm thinking that I am going to try throwing together beer, cilantro, lime, onions, garlic, salt & pepper, jalapeno.... but am unsure of what else needs to go in there and what measurements would be best suited to say, three or four pounds of meat... Â Just thought I would ask around on here. |
I have to agree with you, the marinated carne asada in AZ is not the same as in SO CAL. We have tried a lot of places in the east side of AZ with just ok results. The "bertos" in AZ don't even come close to the places I used to eat in CA. The meat is also a from a different cut here. On the other hand, everyone loves the pollo asada they have here. My non hispanic friends call it yellow chicken. lol Â
Edited by Scuba Steve on Jan. 29 2008,2:02 pm
 Everyone is welcome.... No one is safe. |
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Ziggy
Cancer
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Oceanside, Ca./Lake Havasu, Az.
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2016 Nordic 26 Deck
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Posted: Jan. 29 2008,3:08 pm |
Post # 18 |
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| Quote (BarryMac @ Jan. 29 2008,2:26 pm) | | Quote (WATERDOG @ Jan. 29 2008,1:14 pm) | | Quote (Ziggy @ Jan. 29 2008,12:34 pm) | | Quote (sean5474 @ Jan. 29 2008,12:15 pm) | I used to get carne asada burritos at a litte place in Oceanside when I was in the Marines. Â I can't remember the name of the place but they were the best. Â Better then Robertos. Â Â
Nothing like that around here. Â |
Back then it was probably Alberto's....now there are numerous 'berto's of one sort or another(practically eavery other corner). One place just uses the name To's....
PTB was looking for the carne asada itself or a recipe like BarryMetro's. |
BarryMetro's, sounds like it's made in New York City. |
I've been tempted to open a Barryberto's, it has a certain ring to it... |
LOL....Gringo salsa and whitey meat
Ain't life Grand? Treat it that way. The Love of my Life, Jan. |
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PoonToonBabe
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Posted: Jan. 29 2008,6:27 pm |
Post # 19 |
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| Quote (BarryMac @ Jan. 29 2008,2:26 pm) | | Quote (WATERDOG @ Jan. 29 2008,1:14 pm) | | Quote (Ziggy @ Jan. 29 2008,12:34 pm) | | Quote (sean5474 @ Jan. 29 2008,12:15 pm) | I used to get carne asada burritos at a litte place in Oceanside when I was in the Marines. Â I can't remember the name of the place but they were the best. Â Better then Robertos. Â Â
Nothing like that around here. Â |
Back then it was probably Alberto's....now there are numerous 'berto's of one sort or another(practically eavery other corner). One place just uses the name To's....
PTB was looking for the carne asada itself or a recipe like BarryMetro's. |
BarryMetro's, sounds like it's made in New York City. |
I've been tempted to open a Barryberto's, it has a certain ring to it... |
Why do I have the inkling that my colon would never forgive me if I ate at "BarryBertos"?? 
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GoFastRacer
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Posted: Jan. 30 2008,7:25 am |
Post # 22 |
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| Quote (AZKC @ Jan. 29 2008,7:47 pm) | Real Carne Asada is bought where nobody speaks English  |
They have that in LA!..
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| Member # 101 | Joined: 3-03-2003 | |
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PoonToonBabe
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Posted: Jan. 30 2008,7:46 am |
Post # 24 |
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| Quote (lakebound @ Jan. 30 2008,7:29 am) | Looks like I going to have to make some for you Cali transplants. Where I buy mine it sure pays off beign bilingual. Â  Â Maybe I will have a Summer Welcoming party and invite all of the Phoenix Peeps over and let you guys make the decision. |
That sounds like an excellent plan!!!!! 
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BigDog
Not Float'n Enuff
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'99 Searay 210 Sundeck
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Posted: Jan. 30 2008,7:58 am |
Post # 25 |
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| Quote (AZKC @ Jan. 29 2008,7:47 pm) | | You Cali transplants crack me up Real Carne Asada is bought where nobody speaks English |
In Cali I think they call that Alvera Street.
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