Traditionally, a carne asada marinade uses vinegar, citrus juices, garlic and a variety of spices to create a tangy sauce that the meat soaks up. It adds zing to blander meats and tames the flavors of gamier meats. The meat should marinade in the refrigerator up to 48 hours.
This carne asada marinade recipe replaces the commonly used red wine vinegar with malt vinegar for variety and more depth of flavor for grilled or slow-cooked meats. In a large bowl, mix 1/4 cup of olive oil, 1 cup of malt vinegar, 1/3 cup lime juice or lemon juice, 1/3 cup orange juice and 1 cup water. Add 2 tablespoons minced garlic, 1 tablespoon ground white pepper, 1 1/2 tablespoons salt, 1 tablespoon ground cumin and 1 tablespoon chili powder. In addition, add 1 tablespoon Mexican oregano, 1/4 teaspoon ground cloves, 1 peeled and sliced orange and 1/4 bunch chopped cilantro. Mix well. Place 5 to 6 pounds of meat in a baking dish, and pour the marinade over it. Cover the dish, and refrigerate it. While the meat can marinate overnight, but the longer it stays in the marinade, the more flavor it absorbs. Marinating for up to two days is ideal.