From Thomas Bille's kitchen · Independent / Dallas, Dallas
blend · pan sauce
NATIONAL AWARD WINNERCarne Asada Marinade
From an award-winning kitchen
Ratio
ORANGE JUICE 120LIME JUICE 50TAMARI 22
Ingredients
- ORANGE JUICE120 ml
- ONION110 g
- LIME JUICE50 ml
- TAMARI22 ml
- GARLIC25 g
- SALT18 g
- PEPPER11 g
- CILANTRO9 g
- ANCHO CHILE5 g
- GUAJILLO5 g
- PAPRIKA4 g
- CORIANDER3 g
- OREGANO1 g
- BAY LEAF0.5 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Baja Mexican-American chef; James Beard Best Chef: Texas 2025. Known for coastal Mexican cooking published in recipe media.
Originally published as Carne Asada Marinade.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Thomas Bille / StarChefs (published as “Carne Asada Marinade”). Full citation lives in Provenance.