carne asada

The Open Flame: Carne Asada

There is an elemental honesty to carne asada. It is the texture of backyard gatherings and screaming-hot mesquite wood coals. Rather than hiding behind heavy marinades or complex cooking methods, a true carne asada taco relies entirely on high heat, high-quality cuts, and the patient monitoring of the open fire to draw out a deep, rustic comfort.

The Blueprint:

• The Cut: Flank, skirt, or flap steak sliced thin, allowing the high heat to penetrate rapidly without drying out the center.

• The Char: An open-flame oak or mesquite grill, searing the outside edges to create a beautifully seasoned, smoky crust.

• The Finish: A simple dice of white onions, torn cilantro, and a bright squeeze of fresh lime juice to slice through the rich, beefy flavor inside a double layer of warm corn tortillas.