Marinades 101: Building Flavor for Any Meat

Transform Your Meat with the Right Marinade

A good marinade can turn an ordinary cut into something extraordinary. Understanding the science behind marinades helps you create your own flavor combinations and get the most out of every piece of meat.

The Three Components of Every Marinade

1. Acid (Tenderizer)

Acids break down tough muscle fibers and allow flavors to penetrate.

• Citrus: Lime, lemon, orange juice – classic for fajitas and carne asada
• Vinegar: Red wine, apple cider, white – adds tanginess
• Dairy: Buttermilk, yogurt – gentler, great for chicken
• Wine/Beer: Adds complex flavors while tenderizing

2. Oil (Moisture and Carrier)

Oil helps distribute fat-soluble flavors and keeps meat moist during cooking.

• Vegetable/Canola: Neutral, lets other flavors shine
• Olive oil: Adds fruity notes, great for Mediterranean flavors
• Sesame oil: Strong flavor, use sparingly for Asian marinades

3. Aromatics (Flavor)

This is where you build your flavor profile.

• Garlic: Universal, use fresh for best results
• Onion: Adds sweetness and depth
• Herbs: Cilantro, oregano, rosemary, thyme
• Spices: Cumin, chili powder, paprika, black pepper
• Heat: Jalapeños, serranos, chipotle
• Sweet: Brown sugar, honey, agave

Marinating Times

Warning: Do not over-marinate! Too long in acid makes meat mushy, especially with citrus.

Classic South Texas Marinades

Fajita Marinade

Lime juice, soy sauce, garlic, cumin, black pepper, oil

Carne Asada

Orange juice, lime juice, garlic, cilantro, jalapeño, oil

Al Pastor Style

Pineapple juice, guajillo chiles, achiote, garlic, vinegar

Pro Tips

• Always marinate in the refrigerator, never at room temperature
• Use non-reactive containers (glass, plastic, or zip-lock bags)
• Pat meat dry before cooking for better browning
• Never reuse marinade that touched raw meat unless you boil it first

Get fresh cuts perfect for marinating at Ruiz Custom Meats – we can slice fajita meat thin for maximum flavor absorption!