Sonoran-Style Carne Asada Tacos

5 hours 0 mins Prep Time

25 mins Cook Time

Written By

Robin Winship

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 can say with absolute confidence that I am now a flour tortilla convert.

Yes, I too used to scoff at the mention of flour tortillas over masa, but when done right, flour tortillas are absolutely transcendent.

Back in Toronto and unable to travel for the foreseeable future, I had been craving the style of tacos I had tried in L.A.. Mesquite smoked carne asada, thinly sliced and piled onto a freshly made, charred pillowy tortilla. Served with chopped onions and cilantro, a creamy avocado salsa and a smoky hot red salsa. So I set out to recreate the long-lost taco of my dreams.

This type of taco hails from Northern Mexico, in the state of Sonora. This recipe is influenced by many taco crawls and was inspired by the Tijuana-style and Sonoran-style tacos commonly found throughout Los Angeles. The flour tortilla recipe is from Samin Nosrat, who set out to recreate the tortilla after falling in love with the style after eating at Sonoratown. The Carne Asada is based off of a Serious Eats recipe. I could not find the specific chilies the recipe originally called for, so I used fresh serranos and jalapeños because that was what was available at the grocery store.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto!

Ingredients

Sonoran-Style Flour Tortillas

2 heaping cups all-purpose flour, plus more for rolling
1 1/2 tsp kosher salt
1 1/4 tsp baking powder
1/2 cup lard, melted
1/2 cup plus 2 tbsp hot tap water

Carne Asada

3 whole chipotle peppers, canned in adobo
3/4 cup juice from 2 to 3 oranges
2 tbsp juice from 2 to 3 limes
2 tbsp soy sauce
2 jalapeños
2 serrano chilies
2 tbsp extra virgin olive oil
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

Salsa de Aguacate

3 fresh tomatillos, husks removed and quartered (washed)
1 serrano chili
1 jalapeño
1/4 cup cilantro, chopped
2 tbsp white onion, finely diced
2 medium sized avocados
Salt, to taste

Salsa

3 Roma tomatoes
3 tomatillos, husks removed (washed)
1 white onion, peeled
1 14oz can of whole peeled tomatoes
2/3 bunch of cilantro, finely chopped
2 garlic cloves
3 serrano chilies
2 jalapeños

Garnish

1/2 white onion, finely diced
Lime wedges
1/4 cup cilantro leaves, roughly chopped
1 bunch scallions, charred

Directions

Sonoran-Style Flour Tortillas

5 Steps

Step 1

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.
Step 2

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.
Step 3

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.
Step 4

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.
Step 5

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.

Carne Asada

4 Steps

Step 1

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.
Step 2

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.
Step 3

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.
Step 4

Transfer to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain and serve immediately.

Salsa

4 Steps

Step 1

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.
Step 2

Cut Roma tomatoes, tomatillos, serranos, jalapeños and onion into rough 1-inch chunks and toss into blender.
Step 3

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.
Step 4

Mix in chopped cilantro, pour into container and cover. Place in fridge until ready to use.

Salsa de Aguacate

2 Steps

Step 1

Place tomatillos, chopped onion, serrano, jalapeño and avocado in blender. Pulse until smooth and creamy, can adjust consistency by adding water.
Step 2

Add cilantro and pulse again. Adjust seasoning with salt.

Garnish

3 Steps

Step 1

Mix chopped cilantro and diced onion together.
Step 2

Char scallions on barbecue or cast iron until blistered and soft.
Step 3

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.