Sonoran Carne Asada – The Ultimate Northern Mexican
Sonoran Carne Asada highlights premium beef with minimal seasoning.It is traditionally grilled over mesquite charcoal.Flour tortillas are preferred over corn in Sonora.The flavor is smoky, tender, and richly beefy.It’s often served with roasted chilies and fresh salsa.This dish represents northern Mexico’s ranching heritage.
Ingredients
- 1½ lbs thin-cut ranchera, skirt steak, or flap steak
- Coarse sea salt
- Freshly ground black pepper (optional)
- 1 tbsp lime juice (optional, minimal use)
- Flour tortillas (Sonoran-style, large and thin)
- Roasted green chilies (Anaheim or poblano)
- Guacamole
- Grilled green onions
Instructions
- Pat the steak dry and lightly season with coarse salt.
- Preheat grill to high heat (preferably mesquite charcoal).
- Place steak directly over hot coals.
- Grill 3–4 minutes per side until nicely charred.
- Remove and let rest for 5 minutes.
- Warm flour tortillas on the grill.
- Serve meat in tortillas with chilies, salsa, and guacamole.
Notes
- High-quality beef is essential for authentic flavor.
- Traditional Sonoran recipes use minimal marinade.
- Mesquite wood gives the signature smoky taste.
- Meat is usually sliced very thin.
- Flour tortillas are a regional staple.
- Keep seasoning simple—salt is often enough.
- Resting the meat preserves juiciness.
- Serve immediately while hot.