Summer Carne Asada

Protein Type



  • 5 Lbs Inside Skirt 
  • 1 Dos XXX Lime & Salt Beer
  • 2 Limes, Juiced
  • 3 Blood Oranges, Juiced
  • ½ Pineapple Chunks, Canned 
  • 1 Shallot, Sliced
  • 2 Serrano Peppers, Deseeded (Keep Seeds to Elevate Heat)
  • 4 Ancho Peppers, Dried
  • 4 Garlic Cloves
  • 2 Green Onions, Sliced
  • ½ Tbsp Cumin
  • ½ Tbsp Smoked Paprika
  • ½ Tbsp Mexican Oregano
  • ½ Tbsp Black Pepper, Coarse
  • 1 tsp Cayenne 
Read More Read Less


Boil Ancho peppers in a pot or pan of water for about 5 minutes. Remove the pepper and place them in a blender with 1/2 cup water, used to boil chilis, Serranos, and 4 garlic cloves. Juice oranges, limes, and pineapple into a large bowl along with one beer. Add coriander, cumin, smoked paprika, Mexican oregano, cayenne pepper, and pepper. 

Pour in the ancho mixture, sliced green onion, chopped cilantro, and sliced shallot into the bowl and stir. Place the flap meat into the bowl and place in the fridge overnight. Heat your grill over medium high heat and cook for about 5-7 minutes on each side. This could be used for tacos or served with rice and beans and toppings of your choice. Serve and enjoy! 

Side Note: Do not use fresh pineapple, must use pasteurized/canned, due to natural enzymes already in the meat marinade used to tenderize meat.

Read More Read Less

You May Also Like

Summer Caprese
View recipe