Fantastic flap, beercuer! My favorite carneceria (now closed) would add marinade if wanted(always), and always put a bundle of green onions and a few slices of orange in the bag also. They always kept a huge vat of marinade behind the counter, and it was the best I ever tasted. One day when I was waiting for service they ran out of marinade and made a new batch right in front of me. All it was made of was salt and chile and garlic powders(not really hot chile) and Sunny Delight for the liquid! I always thought it was much more complex, but not so as it was easily replicatable. More than 24 hours in the marinade made the meat mushy.
Last edited by Smokeat; 03-13-2013 at 02:39 PM..