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Carne Asada with Nanajoe’s Secret Marinade

By Alejandra Tapia

Carne asada always bring families together especially on a special celebration like el Día de los Muertos. I remember my dad was the king of carne asada, he had the best marinade. My aunt would bring the sides. We had an amazing time remember our loved ones taquiando and saying funny stories of them.

4 hrs

Prep time

20 min

Cook time

5

Servings

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Carne Asada with Nanajoe’s Secret Marinade

Ingredients

Pairs Well With: Modelo Negra

  • 3lbs ranchera or skirt steak
  • 1 onion
  • 1 garlic head
  • 1 bottle of Modelo Especial beer
  • 1/2 cup orange juice
  • 1/4 lime juice
  • 1/2 bunch cilantro
  • 1 sliced onion
  • 1 sliced jalapeño
  • 1 tablespoon carne asada seasoning
  • 1 tablespoon lemon pepper
  • 2 packs of Sazón
Order on Instacart Carne Asada with Nanajoe’s Secret Marinade

Directions

Step 1: To your blender, you’re going to add your onion, garlic head, orange juice, lime juice then blend to a milky consistency.

Step 2: Add to your beef along with a bottle of Modelo.

Step 3: Roughly chop and add your cilantro, sliced onion and sliced jalapeños.

Step 4: Add your seasoning.

Step 5: Mix well and marinate for 1 hour or overnight night.

Step 6: Grill and enjoy.

Step 7: This can be served as delicious tacos for our loved ones on Día de los Muertos, or with a side of rice and beans.

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About Alejandra Tapia

Follow @nanajoe19 on Instagram

Alejandra Tapia is a home chef who is best known for packing lunches and pushing the boundaries of creativity in her kitchen. Originally from Puerto Vallarta, Mexico. Alejandra found her passion for cooking at the young age of 9 and has been creating amazing recipes for her loved ones, including her three children and husband. She enjoys experimenting in her kitchen to find new ways to share her traditional recipes with a twist for the new generation to enjoy. 

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Drink Responsibly. Modelo Especial® and Modelo Negra® Beers. Imported by Crown Imports, Chicago, IL.

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This Dia de los Muertos you can honor the dead by enjoying meals from beyond the grave. Each dish is inspired by our chef's loved ones and with every bite the spirits of the departed are kept alive in the land of the living.