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Carne Asada Marinade


  • 12 cloves Garlic
  • 8 ounces Guajillo Chilies*
  • 2 tsp Oregano
  • 1/2 tsp. Black Pepper
  • 1/4 tsp. Cumin
  • 7 cups Beef Broth
  • 5 Tbsp. Olive Oil
  • 3 tsp. Salt
  • 3 tsp. Sugar


Roast garlic in olive oil strain and reserve the oil. Toast chilies by pressing them into a hot skillet and turning them this wakes up the oils and gives them a deeper, nutty flavor.

Rehydrate the toasted Chilies in water; combine oregano, black pepper and cumin in food processor and blend along with chilies, garlic and 1 1/2 cups broth. Puree until smooth.

Heat oil and add mixture. Cook until starts to thicken and add remaining broth. Add sugar and salt and simmer about 30 minutes.

*Pronounced gwahHEEyoh. The guajillo is one of the most commonly grown chiles in Mexico. They are dark reddish brown and have a leathery texture. Their heat is mild to moderate, and they are usually sold in 2 or 4-oz. packages. If you can't find them, substitute dried ancho or other red chilies.

Submitted By:

Chef Eddie Wilson