Sonoran Carne Asada Tacos al Chiltepin
Carne asada tacos marinated with wild chiltepin hot sauce, garlic and orange. 45 minutes, 6 servings. Authentic northern Mexican asado.
By Julian Orozco, founder of La Yaquiyori
Sonoran carne asada deserves a Sonoran sauce. La Yaquiyori chiltepin hot sauce replaces the lime and guajillo of traditional marinades with a more complex profile: citrus, smoky notes and a spiciness that wakes up the meat without dominating it. This recipe produces tacos with the authentic flavor of northern asado - the same you would eat at a carnita in Hermosillo.
Ingredients
- 1 kg arrachera (skirt steak) or flat iron
- 3 tablespoons La Yaquiyori chiltepin hot sauce
- 3 cloves garlic, minced
- Juice of 2 oranges
- Salt to taste
- Flour tortillas
- Guacamole to serve
Method
1. In a shallow dish, mix the chiltepin sauce, minced garlic, orange juice and salt. Cover the steak with the marinade and let it rest 30 minutes at room temperature.
2. Heat the grill or pan to high. When very hot, place the steak and grill 6-8 minutes per side for medium doneness. Flip only once.
3. Remove from heat and rest 5 minutes before slicing thin against the grain.
4. Serve in warm flour tortillas with guacamole. Top with more chiltepin sauce to taste.
Tips
For a thicker cut, adjust the cooking time. For an extra smoky note, grill over mesquite charcoal - its aroma pairs beautifully with chiltepin.
Keep reading
- Gourmet Pizza with Chiltepin Hot SauceGourmet pizza recipe with wild chiltepin hot sauce as base or finishing drizzle. 30 minutes, 4 servings. Chef-driven cooking with the red gold of Sonora.
- Sonoran Bloody Mary with Wild ChiltepinBloody Mary recipe with wild chiltepin hot sauce. 5 minutes, 1 serving. The boldest cocktail with the character of northern Mexico.
- Fish Ceviche with Wild ChiltepinFish ceviche recipe with wild chiltepin hot sauce from Sonora. 25 minutes, 4 servings. A citrus ceviche with clean spiciness from the red gold.