![Carne Asada](https://cdn.statically.io/img/static01.nyt.com/images/2022/08/17/dining/GK-Carne-Asada-TACOSREX1/merlin_210759255_f49869e4-39d4-455c-a9a6-0ac06bad3ffd-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Carne Asada
Genevieve Ko, Esteban Castillo
554 ratings with an average rating of 4 out of 5 stars
554
35 minutes, plus 2 hours’ marinating
Advertisement
Start a charcoal or gas grill, and get it very hot. For gas, set to high heat. For charcoal, grill is ready when coals are red but entirely covered with gray ash, and you can hold your hand about 5 to 6 inches above the coals for only about 4 to 5 seconds before it becomes too hot.
Clean and season the grill: Using a pair of tongs, rub a quarter of a white onion over the grill. Next, rub the beef fat over the grill to season it further. (Alternately, you can do this using tallow or vegetable oil.)
Working in batches if needed to avoid crowding, place the meat over the hot grill. Season the meat generously with salt on top right before throwing it on the grill, salt-side up. (Alternatively, sprinkle the salt on top of the meat once it’s on the grill.)
Grill for 4 to 5 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices have started rising and bubbling over the top. Flip to the second side and grill for another 3 to 4 minutes for medium. Remove the meat and place in a lidded dish or container. Cover the cooked meat while you grill the remainder. Allow the meat to rest for at least 5 minutes.
One by one, take out the pieces of meat and cut into about ½-inch dice, placing them back in the same lidded dish and covering until all the meat has been chopped.
Before the meat is brought to the table, make sure the refried beans are hot. Set them on the table along with the salsa and guacamole, in separate bowls.
Reduce the heat of the grill to medium if using gas, or, if using charcoal, set the flour tortillas on a cooler part of the grill. Heat the flour tortillas about 1 minute or so per side, until puffed, lightly browned and completely heated through. Keep warm in a clean kitchen towel or tortilla warmer and bring to the table.
To assemble the tacos, a common practice is to grab a warm flour tortilla, spread some refried beans on the middle, add a generous amount of meat, then add salsa and guacamole on top to taste — but everyone can choose how they want to build or eat their tacos. (If the taco doesn’t easily close, your assembly was successful!)
Arriba, Sonora, indeed! Thank you, Pati! Today, having digested the nyt article, I walked into my favorite Tuscon carniceria, Mr. Toro, and purchased palomilla and diesmillo cuts off beef for my mini carne asada on Friday. For two. Sad, but it’s a pandemic gathering. So happy to have access to these groceries so easily here. And lorenzas sound divine, though I love you validating flour tortillas as a staple of el Norte. Gracias. For your books and your fine look at Sonoran culture.
Pati talks like she cooks.....personal, inviting. like she has known you forever and she;'s so glad to see you again so she can spread love as smoothly as she anoints tortillas with Mexico's wonderful take on good food. What a gal!
I spent formative years in Coahuila, Mexico and I can close my eyes and smell the cebollas on the grill and the carne. Our family friend, Jorge, manning the grill and joy and laughter on warm evenings. This article transported me back, and I can’t wait to try my hand at this spread!
These tacos are so delicious my husband wants them at least once a week’. I have had dinner parties with this dish and everyone is so happy.
Made as close as I could (no Anaheim so subbed with poblano, used top sirloin flap at the butcher’s recommendation) and it was good, with room for tweaks so it can be great if admittedly less traditional! Beans are great, salsa was excellent but I’m firmly in the “guacamole needs lime” camp. It is a lot if you’re the only cook, would recommend having some helping hands.
So delicious! I made this exactly as instructed but did cheat and buy refried beans from a can but honestly it’s so simple but so amazing. Love the top sirloin for this taco, it’s something I never thought to use. And don’t skip the salsa of guacamole. It makes it!
I made Sonoran Tacos in 2021 and a year later in 2022. They are a lot of work but you can make beans & salsa days ahead. The meat is very simple, leaving only the guacamole on the day you are serving. It is a favorite for our summer family get together (5 adults, 2 toddlers) with barely any leftovers. I’m sure I will make them again in 2023. I encourage anyone who loves to cook to give this a try. They made me a Patti Jinich fan.
What is Chuck Roll? A Chuck Roast "rolled"? How do you roll what is usually a 2-inch thick slab? Slice it horizontally and then roll?
What is chuck roll?
So, so good. Flavors were fantastic. Loved how the frijoles turned out. I’m so glad I made this for July 4 backyard gathering.
Need gluten free how can I have the corn tortilla flexible to wrap?
Anyone have ideas on how to do a vegetarian version?
This looks like a job for my roasted roma tomato and purple tomitillo salsa (pending garden production). And also for the refried bean recipe here under Bean and Cheese Burritos. Those refried beans are so good. I make a batch and have burritos all week. But with these tacos...
I spent formative years in Coahuila, Mexico and I can close my eyes and smell the cebollas on the grill and the carne. Our family friend, Jorge, manning the grill and joy and laughter on warm evenings. This article transported me back, and I can’t wait to try my hand at this spread!
This was fantastic. Even bought gluten free flour tortillas to round it out.
I worship Pati Jinich for these recipes. Every element perfection. Thank you.
I adjusted: made beef exactly, forgot to cook beans with onion so fried some and puréed with all, guac omitted Serrano (feared too hot) & added lime to our taste, used “fresh style” store salsa for time. Despite my changes everything was delicious. My son only said “this is good” with an overly full mouth. I will make again and stay truer to the recipe when I have more time. Advice to those low on time: beans can be made ahead and thicken nicely on standing. Pati is delightful.
I made beef, salsa, guacamole, and beans exactly according to recipe. Exquisite.
Pati talks like she cooks.....personal, inviting. like she has known you forever and she;'s so glad to see you again so she can spread love as smoothly as she anoints tortillas with Mexico's wonderful take on good food. What a gal!
Advertisement