Entree: Mexico – Northern Mexico — Coahuila – Carne Asada Coahuilense (Coahuila-style Grilled Beef)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 3 lb (1.36 kg) skirt or flank steak, trimmed
- 2 guajillo chiles, stemmed and seeded
- 1 ancho chile, stemmed and seeded
- 1/2 cup (120 ml) freshly squeezed orange juice
- 1/4 cup (60 ml) freshly squeezed lime juice (about 2 limes)
- 1/4 cup (60 ml) vegetable oil
- 6 cloves garlic, roughly chopped (about 1.5 oz / 45 g)
- 1/2 medium white onion, about 1/2 cup (75 g) chopped
- 2 tsp (10 ml) ground cumin
- 1 tsp (5 ml) dried Mexican oregano, crushed
- 1 tsp (5 ml) smoked paprika
- 1 tbsp (15 ml) light brown sugar
- 2 tsp (10 ml) kosher salt (for marinade)
- 1 tsp (5 ml) freshly ground black pepper
- 3 large white onions, halved (approx. 1.2 lb / 550 g total), for charring
- 4 poblano peppers (chiles poblano), for charring
- 1 lb (454 g) dried pinto beans, soaked overnight and drained
- 6 oz (170 g) thick-cut bacon, diced
- 1 medium tomato, chopped (about 6 oz / 170 g)
- 4 cloves garlic, minced (for beans)
- 1 small white onion, finely chopped (for beans) (about 1/2 cup / 75 g)
- 6 cups (1.4 L) water or low-sodium chicken stock (for beans)
- 1/2 cup (15 g) fresh cilantro, chopped (divided)
- 12 large flour tortillas (8-inch)
- Pico de gallo (optional): 3 Roma tomatoes, 1/2 red onion, 1 jalapeño, 1/2 cup (15 g) cilantro, juice of 2 limes (about 1/4 cup / 60 ml), salt
- Lime wedges, coarse salt, and extra chopped cilantro for serving

Instructions

Short Description:
Carne Asada Coahuilense is a boldly marinated, charcoal-grilled beef served with charred onions and poblano peppers, warm flour tortillas, and hearty charro beans — a complete Northern Mexico main course built for sharing.

Regional Notes:
This Coahuila variation uses a robust marinade with rehydrated guajillo and ancho chiles plus bright citrus and toasted Mexican spices, then is paired with charred white onions and roasted poblanos — a hallmark of Coahuila's bold, smoky flavors. Unlike more neutral marinades elsewhere, this version emphasizes dried chiles and cumin to reflect the northern palate.

1. Make the chile-citrus marinade: place guajillo and ancho chiles in a bowl, pour in just-boiled water to cover and let soak 10–15 minutes until softened. Drain chiles and transfer to a blender with orange juice, lime juice, 1/4 cup (60 ml) vegetable oil, 6 garlic cloves, 1/2 chopped white onion, ground cumin, Mexican oregano, smoked paprika, brown sugar, 2 tsp (10 ml) kosher salt, 1 tsp (5 ml) black pepper, and 1/4 cup (15 g) cilantro. Blend until smooth. If too thick, add 1–2 tbsp (15–30 ml) water to reach a pourable marinade.
2. Marinate the steak: place the trimmed steak in a large resealable bag or nonreactive dish and pour the marinade over it, massaging to coat. Marinate in the refrigerator 4–12 hours (overnight preferred) turning once.
3. Prepare soaked beans (while steak marinates or same day): in a large pot, render diced bacon over medium heat until fat is released and bacon begins to brown. Add 1/2 cup (75 g) chopped onion and 4 minced garlic cloves; sauté 2–3 minutes. Add drained pinto beans, chopped tomato, 6 cups (1.4 L) water or stock, and a pinch of salt. Bring to a boil, then reduce to a low simmer, partially covered, for 1.5–2 hours until beans are tender. Skim foam as needed. Toward the end, season to taste with salt and stir in 1/4 cup (7.5 g) chopped cilantro. Keep warm.
4. Make pico de gallo (optional): combine diced Roma tomatoes (about 1 1/2 cups / 250 g), 1/2 cup (75 g) finely chopped red onion, 1 minced jalapeño (seeds optional), 1/2 cup (15 g) chopped cilantro, and lime juice (about 1/4 cup / 60 ml). Season with salt and chill until serving.
5. Preheat grill: prepare a charcoal or gas grill for high heat (aim for a hot searing zone). If using charcoal, let coals burn down to even hot embers. Oil the grates lightly.
6. Char the onions and poblanos: while grill heats, brush halved white onions and whole poblanos lightly with oil. Place directly on the hot grate and turn occasionally until onions are deeply charred on cut sides and poblanos are blistered and blackened on all sides, about 8–12 minutes for onions and 7–10 minutes for poblanos. Transfer poblanos to a bowl or paper bag, cover to steam 10 minutes, then peel, remove seeds if desired, and slice into strips. Slice charred onions into thick strips.
7. Grill the steak: remove steak from marinade and let excess drip off; reserve about 1/4 cup (60 ml) marinade and bring it to a boil in a small saucepan for 2–3 minutes to use as a finishing baste or brush (optional). Place steak over the hottest part of the grill and sear 4–6 minutes per side for medium-rare (time will vary with thickness). For medium, aim for 6–8 minutes per side. Use an instant-read thermometer if desired: 125–130°F (51–54°C) for medium-rare, 135°F (57°C) for medium. During the last minute, move steak to a cooler part of the grill and baste once with the reserved boiled marinade.
8. Rest and slice: transfer steak to a cutting board, tent loosely with foil, and rest 8–10 minutes. Slice thinly across the grain into strips.
9. Warm tortillas and finish beans: warm flour tortillas on the grill for 15–30 seconds per side until pliable and lightly charred. Taste beans and adjust seasoning; sprinkle remaining 1/4 cup (7.5 g) chopped cilantro over beans.
10. Assemble and serve: arrange sliced carne asada on a platter with charred onion strips and roasted poblano slices. Serve with warm flour tortillas, a bowl of charro beans, pico de gallo, lime wedges, chopped cilantro, and coarse salt. Let diners build tacos or plate steak with beans and grilled vegetables for a full entree.
11. Leftovers and notes: leftover steak slices are excellent reheated briefly on a hot skillet and served with rice or in burritos. If pressed for time, canned pinto beans (3 x 15 oz / 425 g cans, drained) may be substituted for dried beans — simmer with bacon, onion, garlic, and tomato 20–30 minutes to meld flavors.