Entree: Mexico – Bajio Mexico / Aguascalientes – Carne Asada Aguascalientes (Aguascalientes-style Grilled Beef)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 4 hrs

Total 4 hrs 20 min

Ingredients

- 3 lb (1.36 kg) skirt or flank steak, trimmed (approx. usable weight)
- 1/2 cup (120 ml) fresh orange juice
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) vegetable oil or neutral oil
- 2 tbsp (30 ml) white vinegar
- 4 cloves (approx. 12 g) garlic, minced
- 2 tbsp (12 g) guajillo or ancho chile powder
- 2 tsp (10 g) ground cumin
- 2 tsp (4 g) dried Mexican oregano
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 cup (15 g) fresh cilantro, chopped (for serving)
- 12 corn tortillas (8-inch), about 12 (approx. 600 g total)
- 2 large white onions, halved crosswise (about 14 oz / 400 g)
- 2 limes, cut into wedges
- 2 cups (480 g) cooked pinto beans or frijoles de la olla (warmed)
- 3 medium Roma tomatoes (about 12 oz / 340 g)
- 1/2 small white onion (about 2 oz / 60 g), finely chopped (for salsa)
- 1 jalapeno or serrano chile, stemmed and seeded if desired
- 1/4 cup (60 ml) fresh lime juice (for salsa)
- 2 tbsp (30 ml) chopped fresh cilantro (for salsa)
- 1 tsp (5 g) salt (for salsa), or to taste
- Optional: queso fresco, crumbled, 4 oz (115 g)

Instructions

Short Description:
A citrus- and spice-marinated skirt or flank steak grilled over high heat, sliced thin and served with warm corn tortillas, charred onions, fresh salsa, cilantro and beans for a complete Bajio-style meal.

Regional Notes:
This Aguascalientes/Bajio version leans on a bright citrus-garlic marinade with cumin and Mexican oregano and is traditionally grilled over mesquite or charcoal for a smoky finish. Unlike coastal or northern carne asada variants that use heavy chiles or soy-based marinades, the Bajio approach emphasizes citrus, local dried chile powder, and simple grilled accompaniments.

1. Make the marinade: In a bowl or blender combine orange juice, lime juice, vegetable oil, white vinegar, minced garlic, guajillo/ancho chile powder, ground cumin, Mexican oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk or blend until smooth.
2. Marinate the steak: Place the trimmed skirt or flank steak in a large zip-top bag or nonreactive dish. Pour the marinade over the meat, massaging to coat. Seal or cover and refrigerate at least 4 hours and up to overnight (8–12 hours) for best flavor.
3. Prepare the salsa and beans: While steak marinates or 30–45 minutes before grilling, make the fresh salsa—roast the Roma tomatoes if desired for added char: place tomatoes and jalapeno on a hot skillet or under a broiler until the skins blister. Chop roasted tomatoes and jalapeno (or use raw for a brighter salsa) and combine with 1/2 small chopped white onion, 1/4 cup (60 ml) lime juice, 2 tbsp (30 ml) chopped cilantro and 1 tsp (5 g) salt. Stir and adjust seasoning. Warm the cooked pinto beans in a saucepan over low heat; keep covered until serving.
4. Bring steak to room temperature: Remove the steak from the refrigerator 30–45 minutes before grilling to take the chill off. Reserve about 1/4 cup (60 ml) of the marinade to baste if desired; discard any marinade that touched raw meat or boil it for 2–3 minutes before using for basting.
5. Preheat the grill: Heat a charcoal or gas grill to high (500–600°F / 260–315°C). For authentic smoky flavor, use mesquite or oak charcoal if available. Oil the grill grates lightly to prevent sticking.
6. Grill onions and tortillas: Place halved onions cut-side down on the hottest part of the grill. Grill 6–8 minutes until charred and softened, turning as needed. Wrap corn tortillas in foil and warm on the grill or directly char for 10–20 seconds per side until pliable and lightly blistered.
7. Grill the steak: Place the marinated steak directly over the hottest zone. For skirt or flank steak about 1/2–3/4 inch thick, grill 4–6 minutes per side for medium-rare to medium (internal temp ~130–140°F / 54–60°C). Adjust time for thickness and desired doneness. Baste once with reserved (boiled if necessary) marinade during the first side if you like extra glaze.
8. Rest and slice: Transfer the steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to let juices redistribute. Slice thinly at a 45-degree angle against the grain into strips.
9. Plate and assemble: Serve sliced carne asada with warm corn tortillas, charred onion halves (slice or chop for serving), warmed pinto beans, fresh salsa, chopped cilantro, lime wedges, and optional crumbled queso fresco. Build tacos or serve family-style with tortillas, beans and sides so each person assembles their own.
10. Serving suggestion: Offer extra salsa verde or a roasted chile sauce and grilled nopales or a simple cabbage slaw on the side to round out the meal.