PANTRYFLEX

blend · pan sauce

NATIONAL AWARD WINNERPrep 10 min

Carne Asada Marinade

Independent adaptation of a publicly published Thomas Bille recipe. Not affiliated with, sponsored by, or endorsed by Thomas Bille.

Thomas Bille's Carne Asada Marinade, from the published recipe.

Ratio

Ratio by volume: Orange Juice 120 ml, Lime Juice 50 ml, Tamari 22 ml
Orange Juice 120 mlLime Juice 50 mlTamari 22 ml

Ingredients

  • Orange Juice — 125 g
  • Onion — 110 g
  • Lime Juice — 50 g
  • Tamari — 25 g
  • Garlic — 25 g
  • Salt — 18 g
  • Pepper — 11 g
  • Cilantro — 9 g stems
  • Ancho Chile — 5 g
  • Dried Chile — 5 g guajillo
  • Paprika — 4 g
  • Coriander — 3 g
  • Oregano — 1 g
  • Bay Leaf — 0.5 g

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Carne Asada Marinade wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 5 national awards

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Provenance

Baja Mexican-American chef; James Beard Best Chef: Texas 2025. Known for coastal Mexican cooking published in recipe media.

Adapted from a Thomas Bille recipe (Thomas Bille / StarChefs).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.

Companion jar