5 from 81 votes
Easy Marinera de Carne
Easy Marinera de Carne features tender beef tenderloin marinated with lime, garlic, parsley, and adobo seasoning, then coated in a lightly seasoned batter made with eggs, milk, and club soda. The beef is pounded thin to ensure even cooking and a crisp exterior once fried. This dish combines bright citrus notes with a crispy, flavorful crust, making it ideal for those who enjoy savory fried meats with a fresh tang. Its preparation involves marinating, battering, and frying the beef, resulting in a satisfying texture contrast between juicy meat and crunchy batter.
Prep Time
15 mins
Cook Time
5 mins
Additional Time
30 mins
Total Time
50 mins
Servings:
12
Marinera de Carne
Calories:
1188 kcal
Course:
Main Course
Cuisine:
Paraguayan
Ingredients
- 1 kg beef tenderloin trimmed
- 1 tablespoon adobo all-purpose seasoning or kosher salt, plus ½ teaspoon
- 2 teaspoon black pepper ground
- ½ cup parsley , finely chopped
- lime juice and zest from 4 large juicy
- 3 garlic grated or 1 teaspoon granulated garlic, fresh cloves
- 1- liter canola oil , as needed (to fry)
For the Batter:
- 500 g all-purpose flour
- 300 ml milk whole
- 300 ml club soda or water or milk
- 1 teaspoon kosher salt
- 1 teaspoon black pepper ground
- 3 egg at room temperature, large
Additional:
- 250 g all-purpose flour 2 cups
Instructions
- In a large bowl, whisk together the lime juice, zest, garlic, Adobo Seasoning, chopped parsley, and ground black pepper; set aside. Using a rolling pin or a meat mallet, pound the beef tenderloins between 2 sheets of parchment paper until they are evenly ½ inch thick. Slice each beef in half crosswise, so you have two pieces approximately the same size; repeat with the rest of the beef. Place the pounded beef in the marinade, cover it with plastic wrap, and refrigerate it for at least 30 minutes.
- Meanwhile, whisk the eggs, salt, and pepper until very foamy in a large bowl, about 3 minutes. Add the milk and gradually whisk in the flour until no lumps remain (batter should be smooth). Next, stir in the club soda, ½ half at a time, whisking to work out any lumps. The batter should be the consistency of heavy cream.
- When ready to cook the beef, preheat the oven to 250 °F (121.11 °C). Place a sheet pan with a baking rack on it in the oven. Heat 3 inches of oil over medium-high heat using a large high-sided skillet. Add the plain flour to a large shallow bowl; set it aside. Once the oil is shimmering, working in batches, lift the beef from the marinade, allow the excess to drip off, dredge the meat on both sides in the flour, and shake off any excess flour.
- Next, dip it well in the batter mixture, allowing the excess to drip off. Fry 1 to 2 Marinera de Carne at a time, leaving room between them, occasionally turning until golden brown on both sides, about 3 minutes per side, and gently pressing down on the meat to help ensure even browning. (The internal temperature of the meat should register 165 degrees on an instant-read thermometer). Be careful; the oil will splatter!
- Do not overcrowd the skillet; the temperature of the oil will drop; adjust the heat as needed to keep the temperature at 350 degrees Fahrenheit. (I recommend using a Deep Frying Thermometer).
- Remove with a fork and transfer the Marinera de Carne on a baking sheet lined with paper towels to drain excess oil before serving or transfer the Marinera to the sheet pan in the oven to keep warm. Let the oil temperature return to 350 degrees F before frying the remaining meat. Repeat the procedure with the remaining beef. Serve with “Fideo a la Manteca” Buttered Pasta. Yum!😍😋🍻
Cup of Yum
Notes
- Marinate the beef for at least 30 minutes or up to 24 hours to enhance flavor and tenderness.
- Coat the marinated beef lightly with flour before dipping in batter to minimize oil splatter during frying.
- Use a splatter screen while frying to reduce mess and increase safety.
- Store cooked Marinera de Carne in an airtight container in the refrigerator for up to 3-4 days.
- Reheat in an oven at 350°F (175°C) for 10-15 minutes, in a skillet over medium heat, or in an air fryer to maintain crispiness.
- For freezing, cool completely and freeze in airtight containers for up to 3 months; thaw overnight before reheating.