Entree: Mexico – Sonora (Northern Mexico) – Tacos de Carne Asada

Serving Size: 6

Approximate Time

Prep 45 min

Cook 12 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) flank or skirt steak, trimmed
- 1/4 cup (60 ml) fresh lime juice (about 2–3 limes)
- 3 tbsp (45 ml) vegetable oil
- 3 cloves garlic, minced
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 18 small corn tortillas (4–5 in / 10–12 cm)
- 1 medium white onion, finely chopped (for topping)
- 1/2 cup (15 g) fresh cilantro, chopped
- 3 limes, cut into wedges (for serving)
- 6–8 small green onions (scallions), left whole for grilling (cebollitas), about 6 oz (170 g)
- 2 tbsp (30 ml) vegetable oil (for grilling cebollitas)

Salsa Roja (roasted tomato salsa)
- 3 medium Roma tomatoes, about 10 oz (280 g)
- 2 jalapeno chiles (or 2 serrano), stemmed
- 1/4 cup (60 ml) chopped white onion
- 1/4 cup (15 g) cilantro, chopped
- 1 tbsp (15 ml) lime juice
- 1/2 tsp (3 g) salt

Salsa Verde (tomatillo salsa)
- 3/4 lb (340 g) tomatillos, husked and rinsed (about 6–8 medium)
- 1 jalapeno
- 1/4 cup (15 g) cilantro, chopped
- 1 tbsp (15 ml) lime juice
- 1/2 tsp (3 g) salt

Optional quick charro-style beans (to make meal heartier)
- 1 (15 oz / 425 g) can pinto beans (or 2 cups / 470 g cooked pinto beans)
- 2 oz (60 g) bacon, chopped
- 1/4 cup (60 ml) diced onion
- 1 clove garlic, minced
- 1/2 cup (120 ml) chicken broth or bean liquid
- Salt to taste

Instructions

Short Description:
Thinly sliced grilled beef marinated in lime and spices, charred over high heat and served on warm corn tortillas with grilled onions, chopped cilantro and a choice of fresh salsa roja or salsa verde. This Sonoran version emphasizes high-heat grilling (traditionally mesquite) and simple bright accompaniments.

Regional Notes:
Sonoran carne asada is typically made with skirt or flank steak grilled over mesquite or charcoal, then sliced very thin across the grain. Unlike some southern marinades, the Sonoran style stays relatively simple—lime, garlic and spices—so the char from the grill and fresh salsas remain the focus. Grilled whole green onions (cebollitas asadas) and lime wedges are classic local accompaniments.

1. Make the marinade: in a bowl whisk together lime juice, 3 tbsp (45 ml) vegetable oil, minced garlic, soy sauce, kosher salt, black pepper, ground cumin and dried oregano.
2. Marinate the steak: place the trimmed steak in a shallow dish or zip-top bag, pour marinade over the meat and turn to coat. Refrigerate 30 minutes to 2 hours (longer will intensify flavor but 30–60 minutes is traditional for thin cuts).
3. Prepare salsas while steak marinates — Salsa Roja: roast the tomatoes and jalapenos on a hot comal, grill pan or under a broiler until charred and softened (8–10 minutes), then roughly chop and pulse with 1/4 cup (60 ml) chopped onion, 1/4 cup (15 g) cilantro, 1 tbsp (15 ml) lime juice and 1/2 tsp (3 g) salt in a blender or by hand until chunky. Adjust salt and lime to taste.
4. Prepare Salsa Verde: roast tomatillos and jalapeno until darkened and softened (8–10 minutes), then blend with 1/4 cup (15 g) cilantro, 1 tbsp (15 ml) lime juice and 1/2 tsp (3 g) salt until slightly smooth; chill until serving.
5. Preheat the grill: heat a charcoal or gas grill to high (or a very hot cast-iron skillet). If available, use mesquite or hardwood charcoal for authentic flavor. Oil the grates lightly.
6. Grill the steak: remove steak from marinade and pat lightly dry. Grill over high heat 3–5 minutes per side for medium-rare to medium, depending on thickness, until a good crust forms and internal temperature reaches about 125–135°F (52–57°C) for medium-rare to medium. Avoid moving the meat too much so it chars.
7. Rest and slice: transfer steak to a cutting board, let rest 8–10 minutes. Slice very thinly across the grain into 1/8–1/4 in (3–6 mm) strips.
8. Grill cebollitas and warm tortillas: brush green onions with 2 tbsp (30 ml) oil and grill until charred and softened, about 3–4 minutes per side; slice or serve whole. Warm tortillas on the comal or directly over grill for 20–30 seconds per side until pliable and slightly charred.
9. Optional quick beans: in a skillet cook chopped bacon until crisp, add 1/4 cup (60 ml) diced onion and sauté until translucent, add minced garlic for 30 seconds, then add canned pinto beans with 1/2 cup (120 ml) broth and simmer 5–8 minutes until slightly thickened; season with salt.
10. Assemble tacos: place a few slices of carne asada on a warm corn tortilla, top with chopped white onion, cilantro, a spoonful of salsa roja or salsa verde, a squeeze of lime, and a piece of grilled cebollita if desired.
11. Serve: arrange tacos with lime wedges, remaining salsas, and optional beans on the side. Enjoy immediately while hot.