By Pati Jinich
- Total Time
- 30 minutes
- Rating
- 4(423)
- Notes
- Read community notes
If you’re trying to replicate the carne asada experience in Sonora, there are rules to follow: Diezmillo (chuck roll) and palomilla or aguayón (top sirloin) are the traditional meats of choice. The first brings a deep beef flavor and a sturdy chew, while the second has a milder taste and a tender bite. Use one or the other, or a combination. Either way, they need to be sliced to ½-inch thickness, grilled over high heat, and seasoned with a generous amount of salt — and only salt — right as they are thrown on the grill. They should be flipped just once, when meat juices rise and start to bubble, allowed to rest covered, and then thinly sliced or diced into bite-size pieces. There is no carne asada just for the meat, though the meat turns out as tasty as can be, but it should end up in a taco that should have trouble closing (with its proper accompaniments of refried beans, guacamole and salsa) and should be eaten in good company.
Featured in: Finding the Soul of Sonora in Carne Asada
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Ingredients
Yield:6 to 8 servings
- ¼large white onion, for cleaning the grill
- Beef fat (cut from the meat, if fatty), tallow or vegetable oil, for greasing the grill
- 2pounds chuck roll, sliced into ½-inch steaks
- 2pounds top sirloin, sliced into ½-inch steaks
- 4teaspoons kosher or sea salt, or to taste (about 1 teaspoon per pound of meat)
- Frijoles de Fiesta (Fiesta Refried Beans) (see recipe)
- Salsa Tatemada Norteña (Fire-Roasted Salsa) (see recipe)
- Chile Verde Guacamole (see recipe)
- 12 to 16large (8-inch) flour tortillas
Ingredient Substitution Guide
Preparation
Start a charcoal or gas grill, and get it very hot. For gas, set to high heat. For charcoal, grill is ready when coals are red but entirely covered with gray ash, and you can hold your hand about 5 to 6 inches above the coals for only about 4 to 5 seconds before it becomes too hot.
Step
2
Clean and season the grill: Using a pair of tongs, rub a quarter of a white onion over the grill. Next, rub the beef fat over the grill to season it further. (Alternately, you can do this using tallow or vegetable oil.)
Step
3
Working in batches if needed to avoid crowding, place the meat over the hot grill. Season the meat generously with salt on top right before throwing it on the grill, salt-side up. (Alternatively, sprinkle the salt on top of the meat once it’s on the grill.)
Step
4
Grill for 4 to 5 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices have started rising and bubbling over the top. Flip to the second side and grill for another 3 to 4 minutes for medium. Remove the meat and place in a lidded dish or container. Cover the cooked meat while you grill the remainder. Allow the meat to rest for at least 5 minutes.
Step
5
One by one, take out the pieces of meat and cut into about ½-inch dice, placing them back in the same lidded dish and covering until all the meat has been chopped.
Step
6
Before the meat is brought to the table, make sure the refried beans are hot. Set them on the table along with the salsa and guacamole, in separate bowls.
Step
7
Reduce the heat of the grill to medium if using gas, or, if using charcoal, set the flour tortillas on a cooler part of the grill. Heat the flour tortillas about 1 minute or so per side, until puffed, lightly browned and completely heated through. Keep warm in a clean kitchen towel or tortilla warmer and bring to the table.
Step
8
To assemble the tacos, a common practice is to grab a warm flour tortilla, spread some refried beans on the middle, add a generous amount of meat, then add salsa and guacamole on top to taste — but everyone can choose how they want to build or eat their tacos. (If the taco doesn’t easily close, your assembly was successful!)
Ratings
4
out of 5
423
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Cooking Notes
Susan
Arriba, Sonora, indeed! Thank you, Pati! Today, having digested the nyt article, I walked into my favorite Tuscon carniceria, Mr. Toro, and purchased palomilla and diesmillo cuts off beef for my mini carne asada on Friday. For two. Sad, but it’s a pandemic gathering. So happy to have access to these groceries so easily here. And lorenzas sound divine, though I love you validating flour tortillas as a staple of el Norte. Gracias. For your books and your fine look at Sonoran culture.
Bob Bride
Pati talks like she cooks.....personal, inviting. like she has known you forever and she;'s so glad to see you again so she can spread love as smoothly as she anoints tortillas with Mexico's wonderful take on good food. What a gal!
Lindsey
I spent formative years in Coahuila, Mexico and I can close my eyes and smell the cebollas on the grill and the carne. Our family friend, Jorge, manning the grill and joy and laughter on warm evenings. This article transported me back, and I can’t wait to try my hand at this spread!
Elena Ortiz
These tacos are so delicious my husband wants them at least once a week’. I have had dinner parties with this dish and everyone is so happy.
Maddy
Made as close as I could (no Anaheim so subbed with poblano, used top sirloin flap at the butcher’s recommendation) and it was good, with room for tweaks so it can be great if admittedly less traditional! Beans are great, salsa was excellent but I’m firmly in the “guacamole needs lime” camp. It is a lot if you’re the only cook, would recommend having some helping hands.
Pooja
So delicious! I made this exactly as instructed but did cheat and buy refried beans from a can but honestly it’s so simple but so amazing. Love the top sirloin for this taco, it’s something I never thought to use. And don’t skip the salsa of guacamole. It makes it!
Alison
I made Sonoran Tacos in 2021 and a year later in 2022. They are a lot of work but you can make beans & salsa days ahead. The meat is very simple, leaving only the guacamole on the day you are serving. It is a favorite for our summer family get together (5 adults, 2 toddlers) with barely any leftovers. I’m sure I will make them again in 2023. I encourage anyone who loves to cook to give this a try. They made me a Patti Jinich fan.
Joe
What is Chuck Roll? A Chuck Roast "rolled"? How do you roll what is usually a 2-inch thick slab? Slice it horizontally and then roll?
Dawn
What is chuck roll?
Lisa LM
So, so good. Flavors were fantastic. Loved how the frijoles turned out. I’m so glad I made this for July 4 backyard gathering.
Hal
Need gluten free how can I have the corn tortilla flexible to wrap?
michelleroo
Anyone have ideas on how to do a vegetarian version?
Nancy
This looks like a job for my roasted roma tomato and purple tomitillo salsa (pending garden production). And also for the refried bean recipe here under Bean and Cheese Burritos. Those refried beans are so good. I make a batch and have burritos all week. But with these tacos...
Lindsey
I spent formative years in Coahuila, Mexico and I can close my eyes and smell the cebollas on the grill and the carne. Our family friend, Jorge, manning the grill and joy and laughter on warm evenings. This article transported me back, and I can’t wait to try my hand at this spread!
Miko
This was fantastic. Even bought gluten free flour tortillas to round it out.
Alison
I worship Pati Jinich for these recipes. Every element perfection. Thank you.
sujatha92
I adjusted: made beef exactly, forgot to cook beans with onion so fried some and puréed with all, guac omitted Serrano (feared too hot) & added lime to our taste, used “fresh style” store salsa for time. Despite my changes everything was delicious. My son only said “this is good” with an overly full mouth. I will make again and stay truer to the recipe when I have more time. Advice to those low on time: beans can be made ahead and thicken nicely on standing. Pati is delightful.
Arlecchino
I made beef, salsa, guacamole, and beans exactly according to recipe. Exquisite.
Bob Bride
Pati talks like she cooks.....personal, inviting. like she has known you forever and she;'s so glad to see you again so she can spread love as smoothly as she anoints tortillas with Mexico's wonderful take on good food. What a gal!
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