Sonoran Carne Asada Tacos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SONORAN-STYLE CARNE ASADA TACOS



Sonoran-Style Carne Asada Tacos image

Los Angeles taquerias are rightfully, in a league of their own. After hunting down the location of Tire Shop Taqueria, driving 2 hours out to East L.A. to eat in the parking lot of the well kept secret of taco stalls and waiting an absurdly long time in line at Sonoratown, I c...

Provided by Robin Winship

Categories     Main Dishes

Time 5h25m

Yield 6 servings

Number Of Ingredients 38

1/2 white onion, finely diced
3 Roma tomatoes
3 fresh tomatillos, husks removed and quartered (washed)
3 whole chipotle peppers, canned in adobo
2 heaping cups all-purpose flour, plus more for rolling
Lime wedges
3 tomatillos, husks removed (washed)
1 serrano chili
3/4 cup juice from 2 to 3 oranges
1 1/2 tsp kosher salt
1/4 cup cilantro leaves, roughly chopped
1 white onion, peeled
1 jalapeño
2 tbsp juice from 2 to 3 limes
1 1/4 tsp baking powder
1 bunch scallions, charred
1 14oz can of whole peeled tomatoes
1/4 cup cilantro, chopped
2 tbsp soy sauce
1/2 cup lard, melted
2/3 bunch of cilantro, finely chopped
2 tbsp white onion, finely diced
2 jalapeños
1/2 cup plus 2 tbsp hot tap water
2 garlic cloves
2 medium sized avocados
2 serrano chilies
3 serrano chilies
Salt, to taste
2 tbsp extra virgin olive oil
2 jalapeños
6 medium garlic cloves
1 small bunch cilantro, leaves and tender stems only
1 tbsp whole cumin seed, toasted and ground
1 tsp whole coriander seed, toasted and ground
2 tbsp brown sugar
Kosher salt
2 lb skirt, hanger or flap steak

Steps:

  • Mix chopped cilantro and diced onion together.
  • Place tomatillos, chopped onion, serrano, jalapeño and avocado in blender. Pulse until smooth and creamy, can adjust consistency by adding water.
  • On a barbecue, gas stove or under an oven broiler, char the Roma tomatoes, tomatillos, serranos, jalapeños and onion until softened and a dark charred exterior forms. Cooking times will vary.
  • In a blender, add chipotle peppers, jalapeños, serrano chilies, orange juice, lime juice, olive oil, soy sauce, garlic, cilantro, cumin seed, coriander seed and brown sugar. Blend until smooth sauce has formed, roughly 1 minute. Season to taste with salt.
  • In a medium bowl, whisk together flour, salt and baking powder until fully incorporated. Switch to a wooden spoon and continuously stir mixture while slowly streaming in melted lard. Continue to mix and then slowly stream in hot tap water. Allow dough to come together and then turn out dough onto counter. Knead for 2 to 4 minutes, dough should be slightly wet and shiny. Wrap dough in plastic wrap or place in a plastic bag and let rest at room temperature for 2 hours.
  • Char scallions on barbecue or cast iron until blistered and soft.
  • Add cilantro and pulse again. Adjust seasoning with salt.
  • Cut Roma tomatoes, tomatillos, serranos, jalapeños and onion into rough 1-inch chunks and toss into blender.
  • In a ziplock bag or medium sized bowl, pour in half of the marinade and toss steak to coat. Seal or cover with plastic wrap and place in refrigerate for at least 3 hours or overnight. Use remaining marinade for an additional salsa on the side or freeze for another time.
  • Divide dough into 16 balls and roll into smooth balls. Place on parchment-lined baking sheet, cover with plastic and let rest for 30 minutes at room temperature.
  • To serve, pile thin slices of carne asada on top of the warmed tortilla, add both salsas, onion and cilantro mixture and serve with charred onions and lime wedges on the side.
  • Add 2 cloves of garlic and canned whole plum tomatoes (adding a small amount of liquid) and blend for 1 minute. The consistency shouldn't be chunky but you also don't want it too thin. Taste for seasoning.
  • Either using a barbecue or a cast iron pan on the stove, cook steak, turning occasionally, until steak is well charred on outside and centre registers 110 degrees Fahrenheit on an instant-read thermometer, 5 to 10 minutes total.
  • On a lightly floured surface roll out balls into 3-inch circles using a rolling pin. Place circles back on parchment-lined baking sheet, adding layers of parchment to ensure tortillas do not touch. Cover last layer with parchment and let rest for 10 minutes.
  • Mix in chopped cilantro, pour into container and cover. Place in fridge until ready to use.
  • Transfer to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain and serve immediately.
  • On a lightly floured surface roll out tortillas into 6-inch circles. Starting in the centre, roll out to the edge, rotating the tortilla after every roll. Tortillas should be very thin and nearly transparent. The edges should smear slightly as you roll tortillas out.
  • Heat up griddle or cast iron pan, cooking surface should be hot (test by dropping a few splashes of water, should sizzle and evaporate). Gently peel tortilla off the work surface, and lay onto the griddle. It should immediately sizzle and puff lightly. Cook, rotating, for 20 to 30 seconds per side, until lightly golden in spots. Stack in a resealable plastic bag to allow to steam and soften. Continue with remaining tortillas. Set aside.

SONORA STYLE CARNE ASADA TACOS



Sonora Style Carne Asada Tacos image

Sonora Style Carne Asada Tacos recipe from Pati's Mexican Table Season 9, Episode 4 "Carne Asada with La Familia"

Provided by Pati Jinich

Categories     Antojos     Main Course

Number Of Ingredients 9

1/4 large white onion (for cleaning the grill)
Beef fat cut from the meat (if fatty, tallow or vegetable oil, for greasing the grill)
2 pounds beef top sirloin (sliced into 1/2-inch steaks)
2 pounds beef chuck eye roll (sliced into 1/2-inch steaks)
4 teaspoons kosher or sea salt (or to taste (about 1 teaspoon per pound of meat))
12 to 16 large flour tortillas
Frijoles de Fiesta
Sonoran Roasted Salsa
Sonora Style Guacamole with Chile Verde

Steps:

  • Start a charcoal or gas grill. Gas should be set to high, charcoal is ready when the coals are red but entirely covered with gray ash and you can only hold your hand above them, about 5 or 6 inches away, for about 4 to 5 seconds before it becomes too hot.
  • Clean and season the grill by rubbing a quarter of a white onion over the grill, using a pair of tongs. Next, rub the beef fat, tallow or vegetable oil over the grill to further season it.
  • Working in batches if necessary, place the meat on the hot grill. Season the top of the meat generously with salt just before you put it on the grill, salted side up. Or salt it once it is on the grill.
  • 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 over and grill for another 3 to 4 minutes for medium-rare. Remove the meat and place in a lidded dish or container. Cover while you grill the remaining meat. Allow the meat to rest for 5 minutes before cutting.
  • One by one, take out the pieces of meat and cut into 1/2-inch dice or slice thin. Place the cut up meat back into the dish and cover to keep warm as you work.
  • Reduce the heat of the grill to medium if using gas. If using charcoal, set the tortillas on a cooler part of the grill. Heat the flour tortillas for about 1 minute 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.
  • Spread some refried beans on the middle of a warm flour tortilla, add a generous amount of meat, then top the meat with salsa and guacamole to taste. Your taco should be so full that it's difficult to close it!

CARNE ASADA LORENZA



Carne Asada Lorenza image

For centuries, Sonoran carne asada tacos have traditionally been assembled in flour tortillas. However, the corn tortilla, salted and crisped on the same grill that cooks and seasons the meat, has been added to the mix, creating a crunchy open taco called the Carne Asada Lorenza. Not only is it a sight to behold, but it has become such a favorite that it's starting to rival the flour tortilla taco. Once the corn tortilla is seasoned and grilled, it is slathered with refried beans, mounted with copious amounts of melty cheese, and placed back on the grill for the cheese to ooze all over. The taco base becomes a sumptuous bed for the carne asada. Finish it with fire-roasted salsa and guacamole, and you will see what the Lorenza hype is all about.

Provided by Pati Jinich

Categories     dinner, meat, tacos, main course

Time 45m

Yield 6 servings

Number Of Ingredients 10

1/4 large white onion, for cleaning the grill
Beef fat (cut from the meat, if fatty), tallow or vegetable oil, for greasing the grill
2 pounds chuck roll, sliced into 1/2-inch steaks
2 pounds top sirloin, sliced into 1/2-inch steaks
4 teaspoons kosher or sea salt (about 1 teaspoon per pound of meat), or to taste, plus more for salting tortillas
12 corn tortillas
Frijoles de Fiesta (Fiesta Refried Beans) (see recipe)
12 ounces asadero, quesadilla, Monterey Jack or Oaxaca cheese, grated (about 3 cups)
Salsa Tatemada Norteña (Fire-Roasted Salsa) (see recipe)
Chile Verde Guacamole (see recipe)

Steps:

  • 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.
  • Clean and season the grill: Using a pair of tongs, rub a quarter of a white onion over it. Next, rub the beef fat over the grill to season it further. (Alternately, you can do this using tallow or vegetable oil.)
  • 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.)
  • 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.
  • One by one, take out the pieces of meat and cut into about 1/2-inch dice, placing them back in the same lidded dish and covering until the meat has been chopped.
  • If using gas, reduce the heat of the grill to medium. Brush the corn tortillas with water and sprinkle or rub with salt to taste on both sides. Place on the grill - if using charcoal, place them over indirect heat - and let them toast for about 2 to 3 minutes per side, depending on how hot the grill is, until lightly browned and crisped on both sides.
  • Remove the crisp tortillas from the grill, slather each one with a couple tablespoons of refried beans on one side and cover the beans with 1/4 cup shredded cheese.
  • Place them back on the grill, cheese-side up, and cook until cheese has completely melted and corn tortillas have browned darker and crisped further, about 3 to 4 minutes. Remove from the grill, place on a platter, top with a generous amount of diced meat and bring to the table. Let your guests top with salsa and guacamole to their liking.

More about "sonoran carne asada tacos recipes"

CARNE ASADA TACOS - WHISPER OF YUM
May 8, 2024 Tips and Tricks. Marinate the flank steak for at least 5 hours. Ideally, overnight is best so the lime, orange juice, and beer have time to tenderize the cut of beef.
From whisperofyum.com


WHAT IS SONORAN-STYLE MEXICAN FOOD? - CHEF'S RESOURCE
Additionally, Sonoran-style Mexican food typically includes an abundance of grilled meats, such as carne asada and pollo asado, which are seasoned to perfection and cooked over an open …
From chefsresource.com


CARNE ASADA TACOS – SONORA TORTILLAS
Prep Time84 days 19 hrs 20 mins Cook Time20 hrs 12 mins Total Time85 days 15 hrs 32 mins
From sonoratortillas.ca


HOW TO MAKE SONORA STYLE CARNE ASADA TACOS - YOUTUBE
I was requested to make some Sonora Style Carne asada so I researched recipes from the region of Mexico and found this one. Talk about Good!!! Recipe in Engl...
From youtube.com


CARNE ASADA TACOS - GUERRERO TORTILLAS
how to make it:. 1. In small jar, add garlic, jalapeño, 2 tbsp cilantro, lime juice, orange juice, oil, cumin, ancho chile powder and chili powder. Seal and shake vigorously to combine.
From guerrerotortillas.com


SONORAN CARNE ASADA TACOS - GUERRERO TORTILLAS
Oct 8, 2024 Step 4: Carne Asada Preheat a heavy-bottom skillet over medium heat and add avocado oil. When warm, add steak and seasonings. Cook for 5-7 minutes or until desired temperature. Step 5: Assemble On a hot skillet warm …
From guerrerotortillas.com


HOW TO MAKE SONORAN-STYLE CARNE ASADA FROM CHEF …
Oct 30, 2019 Sonora's deep connection to carne asada. The state of Sonora has a more than 500-mile long coastline, so when Orduño Rincón thinks of Sonoran food, she thinks about seafood first.
From azcentral.com


SONORAN CARNE ASADA TACOS - TWOPEASINAPODSEATTLE.COM
Sep 8, 2020 Serves: 4-6Prep Time: 30 minTotal Time: 2 ½ - 3 hoursDid someone say crispy and super loaded tacos? Yes, please! These tacos are packed with flavor, stuffed to the brim and …
From twopeasinapodseattle.com


SONORA CARNE ASADA - MUY DELISH
Mar 30, 2023 This Sonoran Carne Asada recipe is the authentic way to make this Mexican steak. Only 3 ingredients and ready in less than 15 minutes! ... to scout for the tastiest carne asada tacos. In this series, they recognize that …
From muydelish.com


CARNE ASADA TACOS - SONORA TORTILLAS
Make the marinade. In a medium mixing bowl, whisk together the garlic, lime juice, orange juice, jalapeño (if using), cilantro, oil, chili powder, cumin and oregano until combined.
From sonoratortillas.ca


SONORAN CARNE ASADA TACOS RECIPES
1 1/2 teaspoons cumin seed: 4 serrano chilies, halved (seeds removed for less heat) 2 cloves garlic: 3 tablespoons vegetable oil, plus more for brushing the grill and scallions
From tfrecipes.com


HOW TO MAKE THE BEST CARNE ASADA TACOS WITH PATI JINICH - YOUTUBE
Aug 20, 2020 Get the recipes: Sonoran Carne Asada Tacos: https://nyti.ms/2YjNrEW (4:03)Frijoles de Fiesta (Fiesta Refried Beans): https://nyti.ms/3297qXP (4:21)Chile Verd...
From youtube.com


EPISODE 904: CARNE ASADA WITH LA FAMILIA - PATI JINICH
New and Rediscovered Recipes for Contemporary Kitchens ... she teaches them the basics of a true Sonoran carne asada. Then, for dessert, a whipped peanut buttercream and grape …
From patijinich.com


CARNE ASADA TACOS RECIPE - RECIPES.JACKIEALPERS.COM
Please note: these are not the Sonoran Style carne asada tacos from my Taste of Tucson cookbook but they are damn good none the less! Booking: 520.465.5214 ... carne asada tacos …
From recipes.jackiealpers.com


CARNE ASADA TACOS RECIPE (SO FLAVORFUL!) - GIMME …
Jul 7, 2020 How To Make Carne Asada Tacos: To make homemade carne asada tacos, simply… Make the carne asada. Marinate and cook the steak according to recipe instructions. Prepare the toppings. While the steak cooks, …
From gimmesomeoven.com


15 MEXICAN TACO STYLES, EXPLAINED - CHOWHOUND
7 hours ago In the north, you'll typically find tacos filled with grilled beef like carne asada. Seafood is popular along the coasts, and pork is prepared in all sorts of iterations nationwide. …
From chowhound.com


TACOS AL CARBON RECIPE - CARNE ASADA TACOS | HANK SHAW
Aug 29, 2022 Skirt steak, or arrachera. I have another recipe specifically for arrachera tacos, but the cut is perfect for tacos al carbon. Flank steak, usually used for fajitas, but great here, too. ... Sonoran carne asada tacos rarely use …
From honest-food.net


Related Search