Sonora Style Carne Asada Tacos
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For the carne asada:
- 1/4 large white onion for cleaning the grill
- Beef fat cut from the meat if fatty, tallow or vegetable oil, for greasing the grill
- 2 pounds beef top sirloin sliced into 1/2-inch steaks
- 2 pounds beef chuck eye roll sliced into 1/2-inch steaks
- 4 teaspoons kosher or sea salt or to taste (about 1 teaspoon per pound of meat)
For the tacos:
- 12 to 16 large flour tortillas
- Frijoles de Fiesta
- Sonoran Roasted Salsa
- Sonora Style Guacamole with Chile Verde
To grill the carne asada:
- Start a charcoal or gas grill. Gas should be set to high, charcoal is ready when the coals are red but entirely covered with gray ash and you can only hold your hand above them, about 5 or 6 inches away, for about 4 to 5 seconds before it becomes too hot.
- Clean and season the grill by rubbing a quarter of a white onion over the grill, using a pair of tongs. Next, rub the beef fat, tallow or vegetable oil over the grill to further season it.
- Working in batches if necessary, place the meat on the hot grill. Season the top of the meat generously with salt just before you put it on the grill, salted side up. Or salt it once it is 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 over and grill for another 3 to 4 minutes for medium-rare. Remove the meat and place in a lidded dish or container. Cover while you grill the remaining meat. Allow the meat to rest for 5 minutes before cutting.
- One by one, take out the pieces of meat and cut into 1/2-inch dice or slice thin. Place the cut up meat back into the dish and cover to keep warm as you work.
- Reduce the heat of the grill to medium if using gas. If using charcoal, set the tortillas on a cooler part of the grill. Heat the flour tortillas for about 1 minute 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:
- Spread some refried beans on the middle of a warm flour tortilla, add a generous amount of meat, then top the meat with salsa and guacamole to taste. Your taco should be so full that it’s difficult to close it!
23comments inSonora Style Carne Asada Tacos
In my entire life I have never made a taco that closed. Please help!
Hahaha, those are the best ever!
Hola, y Gracias por sus comida!
I am an ” aging cowboy/ Cattle rancher, with a really great ” ranch family”!
Several times a year, when working Cattle, we all camp out at ranch headquarters in Southern Arizona.
Carne Asad tacos always a ” must”
For these get togethers!
After a long day of branding, etc. We all share cooking duties (tacos, frijoles, salsa, guacamole, and tamales! Stores for Dessert!
So, from the Rancho Sin Agua family, to yours, I hope and pray your family has a great summer.
Thanks again for all your great recipes and ideas!
Vaya con Dios!
Thanks so much Chris! Enjoy the hot days of summer grilling and enjoying family and friends 🙂
Your recipes are the best!!!
Aw, thanks so much Ricardo 😉
I am looking forward to trying this recipe. Thank you,
Hope you liked it Carole 😉
Love this recipe. Simple and fantastic.
So happy to hear Joe, un abrazo!
Yum I love your recipes
No matter the recipie….your presentation is beautifully photographed, enhanced by brfilliant art direction. Kudos!
I am also thrilled as your movie camera reminds me how beautiful the country is and how pleased I spent so much of my professional time art directing photography for the Consejo de Turismo.
You just keep getting better and better and better!
Thanks so much Bob, you are extremely kind!
Pati, how do you make the marinade for Carne Asada?
No marinade in this recipe Andy it is basically just salt 🙂
If u don’t have a grill can u use a grill pan instead to grill the meat. I have watch ur show for years. I grew up in the South West and enjoy all Mexican Food.
By all means go ahead Barbara! Enjoy the carne asada 😉
How do you say “chuck roll” in Mexican Spanish? My butcher speaks much more Spanish than I do.
Thanks for reaching out over here as well Tyra, I replied to your email, hope you got that on time. The name in Spanish is “diezmillo de res”. Hope your carne asada is a hit with your family 😉
I just saw your show and had to write. I love your show…it was truly amazing to see such an authentic take on real Mexican food, the countryside, and a positively entertaining and upbeat show. The visuals of the food made my mouth water… and I cannot wait to cook up some food from Sinaloa, my husband’s homeland. I would love to see a show about how to make real authentic street tacos, the techniques they use, because my tacos de carne asada never come out as good as the street side taqueros. Also, a good agua jamaica recipe to accompany the tacos is something I would love to learn. Thanks for making my day,
Hola Regina, thanks for reaching out and for your kind words. I have here in the website many recipes for tacos, but I think this one would be a good one for you http://patijinich.com/pati_2020/campechano-tacos-with-street-style-salsa/ And also my recipe for Agua de Jamaica, enjoy! http://patijinich.com/pati_2020/jamaica-water/