Tenderloin tip carne asada


  1. 4 lbs tenderloin tips
  2. Marinade
  3. 2 jalapenos chopped and seeded
  4. 10 garlic cloves
  5. 2 oranges juiced
  6. 2 lemons juiced
  7. 1 lime juiced
  8. 4 tbsp cilantro paste
  9. 1/2 cup canola oil
  10. 1 tbsp ground cumin
  11. 1 tbsp Montreal seasoning
  12. 2 tsp dehydrated onion flakes
  13. Simmering liquid
  14. 1 can beef broth
  15. 1 lime juiced
  16. 1 tbsp apple cider vinegar
  17. 1 tbsp cilantro paste
  18. 2 tsp Montreal seasoning
  19. 2 tsp ground cumin


  1. Mix the marinade ingredients together the night before you cook.

  2. 4-6 hours prior to cooking get the tenderloin tips into the marinade.

  3. After 4-6 hours in the marinade it’s time to grill. This step is for flavor and color, not to cook them all the way through. You only want to place them over got coals long enough to give a light char and smokey flavor. They should still be rare when they come off.

  4. Pre heat oven to 375°

  5. While these are going on the grill in a large Dutch oven pour the remaining marinade and bring to a simmer. At this point add the ingredients for the simmering liquid and bring to a simmer as well.

  6. When the tenderloin tips have a good color put them in the Dutch oven. Make sure all pieces are coated in the liquid and bake at 375° for 2 hours.

  7. After 2 hours they are ready to eat! The meat is super tender and breaks a part very easy. They are not shredded beef texture yet, they still chunk out into lovely tender steak bites. Put on a warm tortilla with queso fresco and a squeeze of lime.

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