Chef's Elite Marinator | Carne Asada 🌮 Street Tacos 4K

This video provides a practical overview of the Chef's Elite 15 Minute Marinating System while making Carne Asada style "Street Tacos."

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0:00 Intro
The Chef’s Elite Vacuum marinator has proven to be a short cut to tenderizing and adding flavor to my grilling. With this video I want to show a practical overview of making carne asada tacos, almost like street style, with beef chuck—one of the cheapest, but often toughest cuts of beef.

0:31 Overview of Beef Chuck
A critical first step is to tenderize the meat. The texture of chuck as seen here can be very stiff and tough. The objective is to break down the stiffness in the meat and the connective tissue. The process will also flatten the meet that will shorten the grilling time.

0:54 Mechanical Tenderizing
The tenderizing tool included with the marinator works very well. The round design covers a lot of surface area of the meat. Making short work of each steak.

1:05 Other Tenderizing Tool
Here’s another design of the tenderizing tool that I’ve had for years. Both designs work very well for mechanical tenderizing.

1:16 Results of Tenderizing Tool(s)
The tenderizing has broken down the steak and created hundreds of perforations or punctures that will increase the absorption of the marinate and result in a more tender steak.

1:28 Loading Canister
The canister is loaded in the upright position and according to the manufacturer it will hold up to 10 lbs. or 4 ½ kilos. For this batch, we’re loading about 2 ½ pounds of chuck.

1:41 Marinade
The amount of marinade used is really based on personal preference and you’ll find that you really don’t need a lot. Here we’re using about 1 cup.

1:52 Setting Lid Dial for Canister Decompression
Firmly replace the lid on the canister by pressing down to ensure a good seal. Then turn the dial to center image during the vacuum process.

2:06 Vacuum Hose Insertion
Open the vacuum hose compartment from the base of the unit and insert the hose into the suction port on the canister.

2:21 Canister Decompression
Press the function button on the base of the unit and the digital cannister will animate the three center bars. This can take up two to three minutes. When the decompression is complete you will hear three beeps and the three center bars will become solid.

2:46 Canister Rotation - Start
Place the canister on the base unit and press the function button once again and the canister will begin to rotate. You can add or reduce time by pressing the up or down arrows.

2:58 Explanation of Decompression
The reduced pressure from the vacuum in the canister allows the pores of the meat to expand and the rotation stretches the pore allowing the marinade to penetrate the meat.

3:08 Readjusting Contents of Canister
If you notice the meat sticking together or clumping pick up the canister and readjust the meat by gently shaking and tumbling end over end—and then reseat the canister on the base unit. You can also flip the canister so the lid face the opposite direction.

3:24 Canister Rotation - Completed
When the marinating cycle is complete you’ll be alerted by three beeps.

3:31 Canister Unlocking (Equalizing Pressure)
To open the canister, turn the dial left to the unlock symbol and air will flood back into the canister making a hissing sound as the pressure equalizes. The lid can now be removed.

3:48 Meat - Before and After Marinade and Tenderizing
When compared to the unprepared meat on the right, the meat from the Marinator has taken on a darker, rich texture from the absorption of the marinade.

4:06 Grilling Meat on BBQ
For gas grilling, I find it best to cook on high heat at about 450 degrees for about 5 to 7 minutes to get the meat to about medium.

4:25 Meat - After Grilling Overview
I try to char the fat because I find it gives the meat an additional distinct flavor to street tacos.

4:35 Chopping Meat - Vendor Style
I’ll chop the meat similar to traditional street vendors and taco stands using a meat cleaver and wood cutting board. This will further tenderize the meat and make the most of each cut preventing waste.

4:55 Street Tacos - Final




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