Entree: Mexico – Durango (Northern Mexico) – Carne Asada a la Durangueña (Durango-style Grilled Beef)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 20 min

Additional 12 hrs

Total 14 hrs 50 min

Ingredients

- 3 lb (1.36 kg) skirt or flank steak, trimmed
- 1/2 cup (120 ml) fresh lime juice (about 4–5 limes)
- 1/4 cup (60 ml) fresh orange juice (about 1 orange)
- 1/4 cup (60 ml) vegetable oil
- 4 cloves garlic, minced (about 12 g)
- 2 tsp (10 g) coarse salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tsp (4 g) ground cumin
- 2 tsp (2 g) dried Mexican oregano
- 2 tbsp (15 g) ancho or guajillo chile powder
- 1 tbsp (15 ml) apple cider vinegar
- 1/4 cup (15 g) chopped fresh cilantro (optional; for marinade and garnish)
- 2 large white onions, halved lengthwise (about 1 lb / 450 g)
- 4 poblano peppers (about 1.5 lb / 700 g), stemmed and kept whole
- 4 jalapeños (about 120 g), stemmed (keep whole or split for milder heat)
- 12 corn tortillas, 6-inch (12 x 6-inch) or about 360 g total
- 2 tbsp (30 ml) vegetable oil for vegetables and tortillas

Frijoles charros (charro beans)
- 4 oz (115 g) bacon, diced
- 2 oz (55 g) Mexican chorizo, casing removed (optional for extra flavor)
- 1/2 medium white onion, finely chopped (about 75 g)
- 1 small tomato, diced (about 140 g)
- 1 jalapeño, seeded and minced
- 2 (15 oz / 425 g) cans pinto beans, drained and rinsed (or 3 cups / 720 ml cooked pinto beans)
- 1 cup (240 ml) low-sodium chicken or vegetable broth
- 1/4 cup (15 g) chopped fresh cilantro
- Salt and pepper to taste

Garnishes
- Lime wedges
- Extra chopped cilantro
- Salsa roja or salsa verde, as preferred

Instructions

Short Description:
Carne Asada a la Durangueña is skirt or flank steak marinated in citrus and local Northern-Mexico spices, grilled over high heat and served with charred onions, poblano and jalapeño peppers, warm corn tortillas and frijoles charros (charro beans) for a complete main-course meal.

Regional Notes:
The Durango version emphasizes a marinade with Mexican oregano, ground cumin and ancho or guajillo chile for a smoky, earthy flavor, and is traditionally plated with grilled onions and peppers. Unlike coastal or central styles, this northern preparation is drier and char-forward from high-heat grilling and commonly paired with frijoles charros rather than rice.

1. Make the marinade: In a bowl, whisk together lime juice, orange juice, vegetable oil, minced garlic, salt, pepper, ground cumin, Mexican oregano, ancho or guajillo powder and apple cider vinegar. Stir in 1/4 cup (15 g) chopped cilantro if using.
2. Marinate the steak: Place the trimmed steak in a large dish or resealable bag and pour the marinade over it, turning to coat. Refrigerate at least 2 hours and up to overnight (8–12 hours) for best flavor. Remove from fridge 30 minutes before grilling to come toward room temperature.
3. Prepare the frijoles charros: In a medium pot or deep skillet over medium heat, cook diced bacon until it begins to crisp and render fat, 4–6 minutes. Add chorizo (if using) and break up, cooking 2–3 minutes. Add chopped onion and minced jalapeño and cook until softened, about 3–4 minutes. Stir in diced tomato and cook 2 minutes. Add drained pinto beans and 1 cup (240 ml) broth, bring to a simmer and reduce heat to low; simmer gently 10–15 minutes so flavors meld. Stir in 1/4 cup (15 g) chopped cilantro and adjust salt and pepper. Keep warm on the lowest heat or transfer to a low oven.
4. Preheat grill and prep vegetables: Heat a gas or charcoal grill to high heat (500–600°F / 260–315°C) or heat a heavy cast-iron skillet/griddle until very hot. Toss halved onions, whole poblanos and jalapeños with 2 tbsp (30 ml) vegetable oil and a pinch of salt.
5. Grill the steak: Place steak over the hottest part of the grill and sear 4–6 minutes per side for medium-rare (times vary by thickness). For medium, add 1–2 minutes per side. Aim for internal temperature about 130–135°F (54–57°C) for medium-rare or 140°F (60°C) for medium. Remove steak to a cutting board and tent loosely with foil; rest 8–10 minutes.
6. Grill the onions and peppers: While steak rests, place onions cut-side down on the grill and lay poblanos and jalapeños alongside. Grill until onions are deeply charred and softened, 6–10 minutes; turn peppers until blistered and charred on all sides, 8–12 minutes. Remove peppers to a bowl and cover with plastic for 5 minutes to loosen skins, then peel/pull skins if desired and slice; slice onions into wide rings.
7. Warm the tortillas: On the hot grill or griddle, warm tortillas 20–30 seconds per side until pliable and slightly charred; stack and keep wrapped in a clean towel or tortilla warmer.
8. Slice the steak: Slice the rested steak thinly against the grain into strips, about 1/4-inch thick.
9. Plate and serve: Arrange sliced carne asada on a large platter with grilled onion rings and sliced poblano and jalapeño peppers. Spoon frijoles charros into a serving bowl. Serve with warm corn tortillas, lime wedges, extra cilantro and salsas on the side so each diner builds tacos or plates to taste.
10. Serving suggestion: Offer sliced radishes, chopped raw onion and a wedge of grilled lime for garnish. Leftovers keep well and can be reheated gently or used in tacos the next day.