Carne Asada Sonora Style

My family has a history with this meal. Rumor has it, people don’t want to read family details in blog posts so I put it below the recipe card. In case you care to read about it lol!

Have you watched “The Taco Chronicles” on Netflix? In one of the episodes, the documentary crew heads to the lovely city of Hermosillo Sonora and nearby areas, to scout for the tastiest carne asada tacos. In this series, they recognize that Sonora’s specialty is the Carne Asada Taco. This is something we Sonorenses brag about!

Meat For Carne Asada Tacos

The most popular cuts for carne asada are diezmillo (chuck steak), fajita or skirt steak, and carne ranchera, which is similar to flank or hanger steak. What matters most is choosing a good-quality cut that’s relatively thin and easy to slice, so it cooks fast and evenly on the grill. I usually go for something on the leaner side, though a little fat is always welcome for extra juiciness.

Carne Asada Seasoning

What about the Marinade? Salt and pepper for the seasoning, that’s all you need. The magic of a authentic carne asada recipe it’s not in the marinade, it’s all about using good quality meat, salsas and flour tortillas or corn tortillas (better if they’re homemade).

How much meat should you buy per person?

If you’re cooking for a crowd, plan on buying at least half a pound per person. You may have a little leftover but it’s better to have extra than not enough. Leftovers are always great to make burritos, Quesadillas, nachos, carne asada fries, add to a salad, or mix with scrambled eggs, etc.

How To Make Carne Asada

1. Start by preheating your grill to high heat. Season the meat on both sides with salt and pepper.
2. Grill the steaks for 4-5 minutes per side, turning once until medium well done but still tender.

3. Remove the steak from the grill and transfer into a pot with a lid. Cover to keep warm.
4. Slice the meat thinly, against the grain and return to the pot until ready to serv

The Garnishes

The asada meat is all about layering the flavors and I’ve got you covered with some of my favorite fixings:

• Pico de gallo: This fresh and zesty salsa is a classic topping for carne asada. Made with diced tomatoes, onions, jalapenos, cilantro, and lime juice, it adds a burst of flavor to every bite.
• Plus any of these salsas: Salsa Tatemada (Fire Roasted Salsa), Salsa Mexicana, Salsa De Molcajete, Chiltepin, Tomatillo Salsa Verde, Roasted Tomatoes Salsa, or Chile De Arbol.

• Guacamole: Creamy, flavorful guacamole is a must-have topping for any Mexican dish but should almost never be missed with carne asada.
• Cebollitas Asadas or Chiles Toreados
• Tortillas De Harina for the authentic Sonora experience, but good corn tortillas are perfect too.

Serving Suggestions

If you have all the toppings mentioned, you don’t need many side dishes to make this a complete meal. If you want to elevate your experience, here are my suggestions to make a feast:

• Charros beans or Frijoles Puercos
• Lime wedges. A squeeze of fresh lime juice is a must.
• Rice is an option too.
• Horchata or Agua De Jamaica

Print Recipe:

Carne Asada Sonoran Style

This Carne Asada recipe is the authentic way to make this popular Mexican steak. With only 3 ingredients, it’s ready to enjoy in less than 15 minutes!

5 from 12 votes

Print Pin Rate

Course: Main Dish

Cuisine: Mexican

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 6 people

Calories: 228kcal

Author: Ana Frias

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Equipment

• Gas or charcoal grill

Ingredients 

1x2x3x

• ▢ 2 pounds Ranchera meat (skirt steak or flank steak)
• ▢ Kosher or sea salt, - to taste
• ▢ Black pepper, - to taste

Instructions

• Preheat your grill to high heat. Season the meat on both sides with salt and pepper.
  2 pounds Ranchera meat (skirt steak or flank steak), Kosher or sea salt, , Black pepper,
• Grill the steaks for 5-6 minutes per side, turning once until medium well done.
• Remove the steak from the grill and transfer into a pot with a lid. Cover to keep it warm. Slice it thinly against the grain.
• Slice the meat thinly against the grain and return to the pot until ready to serve into tacos.

Notes

Storing and Reheating

First, let the carne asada cool down to room temperature before storing.

• Fridge: Store in an airtight container or a resealable plastic bag. Make sure it’s tightly sealed to prevent air and moisture from getting in. Store up to three days, or in the freezer for up to three months.
• Reheat: Heat a skillet over medium-high heat, add a little vegetable oil, and then add the carne asada. Cook for a few minutes, stirring occasionally, until heated through.

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Nutrition

Serving: 4ounces | Calories: 228kcal | Protein: 28g | Fat: 12g

My family’s favorite meal: A Carne Asada

This is one of my all-time favorite meals for a reason. It comes from my family’s love for carne asada. It’s a traditional dish from the state of Sonora and specifically Ciudad Obregon where I was born.

Livestock is one of the main sources of wealth in Sonora along with seafood. One of the main advantages is the climate of Sonora is favorable for raising cattle because the foods originating in the region, such as mesquite and oregano, are essential products in the feeding of the cattle.

You can find grilled meat at local taco stands everywhere. But in Sonora, it’s so much more than that! A carne asada is actually a weekly get-together with family and friends, and it’s the star of the show.

Everyone takes special care with every part of the meal, from the meat, to the salsas, the beans, the guacamole, and even the soft flour tortillas. Each person has their role to play – the grill master, their family members, and of course, the guests. It’s a really special tradition that brings people together over a delicious meal.

This was our Sunday tradition growing up and still is! The first thing our family says when we get together? Cuando es la carne asada? So for me, this recipe is close to my heart and will be forever.

Marinade Ingredients

Still want a marinade? Here’s a quick recipe to marinate your meat for 2 to 4 hours.

• 4 garlic cloves, minced
• 1/4 cup of lime juice
• 1/4 cup of orange juice
• 1/4 cup of olive oil
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder
• 1/2 teaspoon of salt
• 1/2 teaspoon of black pepper

Instructions:

1. In a large bowl, whisk together the garlic, cilantro, lime juice, orange juice, olive oil, cumin, chili powder, salt, and pepper.
2. Place the steak in a shallow dish or a large resealable freezer bag and pour the marinade over the steak. Make sure the steak is fully coated in the marinade. Cover the dish with plastic wrap or seal the bag and place it in the refrigerator for at least 1 hour or up to 24 hours.
3. When you’re ready to grill the steak, remove it from the citrus juices and grill according to the instructions on the recipe card.