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
Per-100g nutrition (5 ingredients verified)
| Ingredient | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| Kosher salt | 0 | 0 g | 0 g | 0 g |
| Neutral oil | 867 | 0 g | 93.3 g | 0 g |
| Avocados, mashed with lime and salt | 233 | 3.3 g | 23.3 g | 6.7 g |
| Pico de gallo | 151 | 6.7 g | 2.2 g | 28.8 g |
| Flour tortillas | 294 | 5.9 g | 5.9 g | 52.9 g |
Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.
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
Round it out
Recommended Cookware & Gear
Cast Iron Round Comal (10.5")
Essential for blistering tortillas and charring chiles evenly.
Heavy Duty Cast Iron Tortilla Press (8")
Engineered leverage for uniform, paper-thin corn masa discs.
Volcanic Stone Molcajete (8.5")
Basalt texture shears cell walls for superior salsa emulsions.
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