Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Carne Asada Marinade

Today is Cinco de Mayo and I wanted to share a Mexican Recipe with you. In elementary school growing up in the Los Angeles area of Southern California we would always have a celebration at school on this day. We learned the Mexican Hat Dance and enjoyed performing it at our assembly. Cinco de Mayo is a date of  importance for the Mexican and Chicano communities. It marks the victory of the Mexican Army over the French at the Battle of Puebla. Although the Mexican army was eventually defeated, the "Batalla de Puebla" came to represent a symbol of Mexican unity and patriotism. With this victory, Mexico demonstrated to the world that Mexico and all of Latin America were willing to defend themselves of any foreign intervention. Cinco de Mayo is not Mexico's Independence Day, September 16, 1810 is. Cinco de Mayo is celebrated on a much larger scale in the U.S.A. than in Mexico.

 Carne Asada (or Pollo Asada)
A great marinade for steak! You can even use it for chicken for Pollo Asada!  Use skirt steak or flap meat, but any thin cut steak would work. I used what is called Flank Steak here in the Washington State. This recipe is for up to 4 pounds of meat. Cook time does NOT include marinating time. You can use 4 pounds of chicken breast meat also.
  • 1 -  lime juiced
  • 1 -  lemon juiced
  • 1/2 cup orange juice
  • 2 tablespoons chili powder
  • 1-l/2 tablespoons dried oregano leaves
  • 2 tablespoons ground cumin
  • 5 cloves of garlic chopped
  • 1/2 cup red wine vinegar
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 Bunch Cilantro, chopped (not stems)

  1. Combine all ingredients in a 1-gallon ziploc bag.
  2. Add meat, seal and massage marinade into meat.
  3. Marinate in bag for up to 24 hours, turning and massaging frequently. 4-6 hours for beef and 2-4 hours for chicken would work fine, also.
  4. Grill to medium rare for beef and of course for chicken till it’s cooked thoroughly.
  5. Serve whole, sliced, or diced for tacos or burritos! Serve with beans, rice, corn tortillas and guacamole.
  6. Because it wasn't grilling weather I cooked this under the broiler for 8 minutes on each side and it was well done. If you like meat that is medium rare adjust the cooking time.


  1. I love carne asado and will try your version of marinade soon.

  2. How ironic, I was just searching through a cookbook at Ollie's yesterday for a recipe for Carne Asada. This is one of our favorite Mexican foods; which we order locally at our favorite Mexican Restaurant.

    Thank you,

    I am going to try this one for sure! Just to mention it would be really nice if each one had their name under their picture / Just a thought

  4. that was me forgot to enter my Name Sorry

  5. Your website is absolutely wonderful! I look forward to seeing the new recipes every day and I love that the recipes take everyday ingredients. Thanks so much for the work you ladies put into this. You are an inspiration!
    Marla from Virginia

  6. Thanks for the recipe! This looks really good and with ingredients on hand.

  7. Your new header looks just wonderful with all of you ladies in your aprons. After reading this blog for a year or so, I feel like I know you fairly well, so the group picture is very meaningful to me.


    Jo in MN

  8. Ooo, I'm always up for a new marinade recipe! And I do love me some Mexican!!

    Just wanted to let you know that I think your new header is WONDERFUL! I LOVE IT!!!

  9. This sounds delish. I am a vegetarian but I would use this with well pressed extra firm tofu but would only marinade for 2 hours max and then grill. mmmmmm

  10. I will try this very soon. Your rub sounds wonderful. Thanks for dropping by and leaving your very kind comments.

  11. Oh wie lecker!In Brasilien essen wir immer carne assada.Beijos.Lu,


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