Sonoran Carne Asada Tacos

The story

Carne asada is central to food culture across northern Mexico and the US-Mexico borderlands. Sonora’s cattle-ranching history and wheat-growing tradition make grilled beef and flour tortillas particularly characteristic of the region. In Arizona and neighbouring areas, taquerias and backyard cookouts carried this Sonoran style into a distinct local identity. The tacos are defined by smoke-charred beef, soft flour tortillas and bright, fresh garnishes. The meat should be strongly seared but still juicy, cut across the grain and seasoned simply enough for its beef flavour to remain clear. Salsa, lime, onion and coriander provide acidity and freshness. Carne asada is both a dish and a social event: grilling meat brings families and friends together on weekends and holidays. Sonoran-style tacos are prominent in Tucson and throughout southern Arizona, connecting communities on both sides of the border. They are often accompanied by grilled spring onions, beans and a range of salsas.

Ingredients

• Base
• 4 piece flour tortillas
• Cooking liquid
• 0.5 tablespoon oil
• Other
• as needed Pico de gallo
• as needed Onion and coriander
• Protein
• 350 gram skirt steak
• Seasoning
• 0.5 teaspoon cumin
• Sweetener or fruit
• 1 piece limes
• Vegetables
• 1 piece garlic cloves

Method

1. Marinate the steak

   Mix lime juice, garlic, cumin, oil and salt. Coat skirt steak for 30-60 minutes.

   Look for: The steak should be glossy and aromatic. Tip: Skirt steak loves a short, punchy marinade. Avoid: Do not marinate too long in lime or the surface turns mushy.

2. Heat the grill

   Heat a grill or cast-iron pan until very hot, about 230-250 C surface heat.

   Look for: A drop of water should sizzle immediately. Tip: Open windows if using cast iron indoors. Avoid: Do not cook on a lukewarm pan; carne asada needs hard searing.

3. Grill and rest

   Grill steak 3-4 minutes per side for medium-rare, then rest 5-8 minutes.

   Look for: The outside should be charred and the centre juicy. Tip: Cook to about 54-57 C internal for medium-rare. Avoid: Do not slice straight away or juices run out.

4. Slice and serve

   Slice thinly across the grain and serve in warm flour tortillas with salsa.

   Look for: Slices should be short and tender, not stringy. Tip: Warm tortillas on the grill for a Sonoran feel. Avoid: Do not slice with the grain.