With the right marinade, carne asada transforms into a signature menu item that’s as flavorful as it is operationally efficient. This versatile, high-impact protein fits seamlessly into tacos, burritos, bowls, and plated entrées, making it a smart choice for any service style. The key is selecting a marinade that not only delivers bold flavor but also aligns with your kitchen’s workflow.

Below are four chef-approved carne asada marinades. From authentic regional profiles to labor-saving blends, each one brings a unique culinary identity designed to help you differentiate your menu and drive repeat business.

Bold, savory, and deeply Mexican—this marinade layers earthy achiote with the gentle heat of guajillo chile. It’s ideal for operations looking to offer an authentic carne asada experience with minimal prep thanks to ready-to-use guajillo paste.

Yield: For 10 lb Carne Asada

• Homestyle Diced Beef Carne Asada
• 2 qt Sour Orange Marinade
• 1 each Achiote Paste
• 1 pack Guajillo Chile Paste
• ¼ cup Mexican Oregano Leaf
• 1 cup Peeled Garlic Cloves
• 2 tbsp Ground Cumin
• 1 Yellow Onion, peeled
• 2 tbsp Whole Black Pepper
• 2 cups Canola Oil
• ½ cup Granular Beef Soup Base
• 2 tbsp Kosher Sea Salt

1. Blend all ingredients until smooth.
2. Pour over carne and marinate for 1 hour. Drain excess marinade.
3. Preheat a lightly oiled griddle on high until smoking.
4. Cook carne in batches, avoiding crowding. Cook to 160°F internal temp.
5. Adjust seasoning with salt if needed.

For a bright, herbaceous punch with a spicy edge, this green marinade features serrano chiles, lime juice, and plenty of cilantro. Adjust the chile count to suit spice tolerance.

Yield: For 10 lb Carne Asada

• Sliced Chuck Roll Boneless 
• 2 cups Canola Oil
• 1 lb Fresh Cilantro
• 1 lb Green Onion
• ¼ cup Mexican Oregano Leaf
• 1 cup Peeled Garlic Cloves
• 12 Serrano Chiles
• 1 cup Fresh Lime Juice
• ½ cup Chicken Soup Base
• 2 tbsp Kosher Sea Salt

1. Blend all ingredients until smooth.
2. Marinate beef for 1 hour. Drain excess marinade.
3. Cook on a smoking hot griddle in batches to 160°F internal temp.
4. Finish with additional salt if needed.

A house-made favorite with layered citrus and savory depth from soy sauce and cumin. The sliced oranges and green onions make it as visually appealing as it is flavorful.

Yield: For 4 lb Skirt Steak

• Outside Skirt Steak
• 4 tbsp Soy Sauce
• 1 tsp Ground Black Pepper
• ¼ cup Red Wine Vinegar
• 4 tbsp Canola Oil
• ⅓ cup Orange Juice
• ⅓ cup Lime Juice
• 1 cup Water
• 4 cloves Garlic, peeled
• 1 tbsp Mexican Oregano
• 1 tbsp Ground Cumin
• ½ Yellow Onion, sliced
• 5 Green Onions, chopped
• 1 Orange, sliced
• Handful Fresh Cilantro, chopped

1. Mix all ingredients in a bowl.
2. Pour over meat in a hotel pan. Place orange slices on top.
3. Cover with plastic wrap and marinate 6–8 hours or overnight.
4. Grill or sear until the steak reaches desired doneness.
5. Slice thinly against the grain and serve.

When speed matters, this ultra-efficient marinade uses a pre-blended seasoning mix with built-in tenderizer. Add your own twist with citrus juice or fresh chiles or keep it classic.

Yield: For 10 lb Carne Asada

• Homestyle Diced Beef Carne Asada
• 1 each 25 oz Fajita Marinade Seasoning
• Canola Oil (as needed to form a paste)

1. Mix seasoning with enough oil to form a loose paste.
2. Marinate meat for 30 minutes max—the blend contains natural bromelain to tenderize quickly.
3. Heat a griddle with oil until smoking.
4. Cook meat in batches to 160°F internal temperature.
5. Finish with salt or a squeeze of fresh lemon/lime juice.

Whether you want a deep red chile blend or a garden-fresh green sauce, these marinades make carne asada a standout item on any menu. Perfect for tacos, burritos, bowls, or straight off the grill.

Need help sourcing any ingredients? Contact your Shamrock Foods sales rep today—we’ve got everything you need to make these marinades shine.