The 1 Ingredient This Home Cook Swears By for the Best Tacos

If you search for “best marinade” on Allrecipes, you’ll be presented with a wide array of five-star results. This is “The Best,” one says. Another bills itself as the “Best Ever.” Oh wait, over here, we have the “Best Steak Marinade in Existence.” Each has its own standout ingredient, ranging from citrus juice and red wine vinegar to soy sauce, Worcestershire sauce, and beyond. 

All of these ingredients have merits in a marinade; however, if you ask Nicole Russell, an Allrecipes Allstar based in Fayetteville, Arkansas, the secret to the ultimate steak marinade is hiding in your fridge.

Why Beer Makes the Best Meat Marinade

Russell admits that she can’t take full credit for this discovery, but she sure is proud to pass along the tradition: “About 25 years ago, I was invited to a quinceañera, which is where I had my first carne asada street taco. It was love at first bite,” Russell recalls. “Being a new and inexperienced cook, I would have never dreamed of attempting the marinade on my own. Instead, I would make a trip to the specialty market and buy it already marinated.”

Russell felt like those pre-marinated proteins were pricey and lacked the punch of the tacos from that celebration. As luck would have it, a couple years later, Russell ran into the caterer for that quinceañera. 

“She was happy to share her secret ingredient: beer! From that day forward, I never bought pre-marinated beef again,” Russell tells Allrecipes.

That doesn’t mean she hasn’t tried beer-free formulas in the meantime. But after trying other options like citrus juice or vinegar, Russell keeps returning to the same beef BFF: beer.

“A lot of marinades I’ve used in the past called for lime or lemon juice, which is fine for a quick marinade. If left overnight, though, their acidity over-tenderizes the steak, making it mushy. Beer does not do that,” she says. “If something comes up and plans change, you can let it marinate for up to 24 hours without the texture being compromised. I suggest eight hours minimum, or up to 24 hours.”

The Best Beer to Use in a Meat Marinade Recipe

Over the years, Russell has cracked open a variety of cans on her quest to perfect her steak marinade (which she was kind enough to share with all of us below). Skip dark stouts and porters, she advises, as “they can overpower all of the other ingredients.” And steer clear of low-calorie beers, “as the flavor tends to get lost.”

Instead, reach for a pale lager, which offers the ideal balance of flavors that complements the beef without overpowering it. Russell recommends a Mexican lager like Corona.

How to Use This Beer Marinade

Corona feels especially appropriate as a cast member in a marinade that’s destined for Tex-Mex fare, which is Russell’s preferred use for this recipe.

“I use my beer marinade for carne asada street tacos and fajitas. Thinly-sliced skirt steak is best for the street tacos and flank steak for the fajitas,” she says. (Both of these are lean, flavorful cuts of beef; flank steak is slightly wider, thicker, and leaner, and skirt steak is longer, thinner, and more marbled.)

Of course, beer marinade can flex to fit other steak recipes, too, and can be used to marinate other proteins, such as chicken, pork, or lamb. Be sure to adjust the timing accordingly using our best practices for how to marinate every which way:

• Boneless chicken breasts: 2 hours
• Pork loin: 4 hours
• Bone-in chicken thighs: 4 to 8 hours
• Bone-in pork chops: 6 to 8 hours
• Lamb: 4 to 8 hours

What If You Don’t Drink?

Not big into beer, or perhaps you’re steering clear of alcohol? Russell tells us “a non-alcoholic beer would work okay in this steak marinade with a minor adjustment. The malt and hop flavors would come through, but without the alcohol, you lose the tenderizer. To make up for that, add the juice of one lime in the final hour of marinade time,” she says.

Beer Marinade for Steak

According to Russell, including the meat itself, this recipe “calls for just three ingredients and delivers more flavor than your mouth can handle!”

Ingredients

Directions

1. Place steak in a large resealable plastic bag. Add Sazón and beer. Seal and shake until evenly combined. Place bag back in the refrigerator and marinate for a minimum of 8 hours up to 24 hours.
2. Preheat an outdoor grill over medium-high heat. Discard marinade. Place steak pieces directly on the grill. Cook for 3 minutes. Flip and cook for 3 minutes more. 
3. Using tongs, remove the meat from the grill and transfer to a cutting board. Allow to rest for 5 minutes before slicing. Slice and serve in toasted tortillas. Garnish with chopped onion, cilantro, salsa verde, and lime wedges, if desired.