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Carne Asada estillo Sonora – Sonoran style Roast Beef Tacos

August 26, 2012

A penpal sent me this recipe a couple of days ago, I haven’t tried making it yet, but I have been promised Sonoran style is the best tasting Carne Asada in Mexico! So as a Carne Asada fan I have very high hopes for this recipe! I spent most of the afternoon translating it so I hope the translation is up to standard! Also, check out the amazing looking Sonoran beach, I know I am envious.

Give it a try and let me know what you think!

– Recipe –

The portion is for 1 person ( for 4-5 people buy 1kg)

– Ingredients –
For the Meat:
250g roasting beef (we use a part called diezmillo (chuck steak), but you can use meat that has a bit of fat, as it gives the best flavour // Salt to Taste // 1/4 of a cup of Beer // 1/4 of an Onion

The accompanying Salsa:
2 Tomatoes // 2 Chilli Peppers (you can use Jalapeño Chillies, preferably fresh, not pickled) // 1/4 of a White Onion // Salt and Pepper

1 Avocado // half a cup of Cream // 1 Jalapeño Chilli // Coriander to taste // Salt and Pepper to taste

For Serving:
Refried Beans // Tortillas made of Flour or Corn (the typical recipe uses regional Flour Tortillas, hope you can get something similar // chopped White Cabbage // Fried Onion

Preparation –

For the Meat:

  1. Rub the Fillets with Salt and Pepper. Place a griddle or Skillet directly on the hob. Before frying, take 1/4 of an Onion and rub it around the pan, this stops the meat from sticking.
  2. Place the fillets on the pan and pour the Beer around the meat (you can use less Beer if you prefer). It’s not necessary to add Oil as the Onion and the natural Fats from the Meat will prevent sticking.
  3. Cook the meat to personal taste, I prefer medium, but whatever you like goes.
  4. Cut the meat into squares or strips as you prefer, or present the Fillets whole.

For the Salsa:

  1. Wash Tomatoes and Chilli Peppers. Fry in a pan until they are soft and well roasted.
  2. Add them to the blender with the Salt, Pepper and Onion.
  3. If you want you can grind them with a fork, potato masher or if you have a pestle and mortar that is best.

For the Guacamole:

  1. Here you have two options; first, take all the ingredients and blend them, this way you get a smoother Guacamole, a bit more liquid.
  2. The second option is to grind (crush) the Avocados with a fork and add the cream, chopped jalapeño chilli, a bit of Coriander, Salt and Pepper and then stir with a spoon.
  3. In the second version you can add some chopped Tomatoes if you like, and then use it as a dip to accompany fries.

For Serving:

  1. The Meat is most commonly served in the form of Tacos, in a Flour Tortilla with Refried Beans and the Meat on top. You then add the Cabbage, the Salsa and the Guacamole. Accompanying it with the Fried Onions.
  2. A tip for preparing the Onions, cut a very large Onion into 4 and wrap each part in a little tin foil and fry in a pan. It’s a great accompaniment.

Hope that you enjoy the recipe, it’s very easy to prepare and hopefully even if you cant get all the ingredients you can get something similar.


  1. maddog maddox permalink

    It is absolutely true that the carne Asada in Sonora is the best in all Mejico, but sadly (as you are not currently down here).this is because the Sonoran beef is the best in the country. Lo siento. However, this is a very serviceable recipe.

    Also the Guacamole recipe #1 for a liquid/salsa guac is right on, Sonoran guac is very nice as it neatly coats the chip or fries and can also be used as salsa on everything. At first I was a little set back by it, having grown up in Colorado with Mexicali style chunky guacamole, but now I prefer it. My Mexican friends make it with a mortar and pestle for family, but for parties they have been known to bring out the blender for larger amounts.

    And add cilantro to the Pico de Gallo salsa, and finish it off with the juice of a lime, and a little salt. I like kosher salt, but the locals just use regular table salt, so by definition that’s more traditional.

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