Sonora Carne Asada
Sonoran carne asada keeps it honest — well-marbled arrachera, salt, lime, and a screaming-hot mesquite fire. Chop it fine, pile it into flour tortillas, and let the guacamole and charred cebollitas do the rest.
- Time
- 25 min
- Heat
- Yield
- 12 tacos
- Region
- Sonora
Ingredients
Asada
To build
Method
Get a grill ripping hot — mesquite charcoal if you can — while the steak comes to room temperature.
Rub the steak with lime juice and oil, then season both sides heavily with salt and pepper; no marinade needed, Sonora-style.
Grill the steak over direct heat until deeply charred on the first side.
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Flip and grill the second side to medium, laying the cebollitas on the grate alongside until blistered.
Rest the steak on a board so the juices settle, then chop it into small, taco-ready pieces.
Warm the flour tortillas on the grill, fill with asada, and top with guacamole, pico de gallo, a charred cebollita, and a squeeze of lime.
Build the plate
