Carne Asada

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Steak

∙907g (2 lb) skirt steak, cut to 6–8 oz pieces

∙Kosher salt, as needed Marinade

∙75g (1/3 c) neutral oil

∙15g (1 T) soy sauce

∙2 chipotle chiles in adobo

∙25g (4-5 cloves) minced garlic

∙5g (1 T) dried oregano

∙5g (2.5 t) ground coriander

∙15g (2 T) smoked paprika

∙5g (2 t) ground cumin

∙6g (1.5 t) Mexican bouillon powder

∙10g Black pepper

∙25g (½ c loose) chopped cilantro

∙60g (1.5-2 limes worth) fresh lime juice

∙150g (2 oranges) fresh orange juice

Pico de Gallo

∙300g (2 c) diced ripe tomato flesh

∙150g (1 med-large) white onion, small-diced & rinsed

∙30g (2 T) finely diced jalapeño

∙15g (1 c loose) finely chopped cilantro

∙30g (1 lime) fresh lime juice

∙8g (1 ¼ t) kosher salt

Flour Tortillas (12)

∙300g (2 ½ c) all-purpose flour

∙6g (1 t) kosher salt

∙50g (3.5 T) cold unsalted butter, cubed

∙170g (¾ c) cold water To Serve

∙12 fresh tortillas

∙1 ripe avocado, mashed and seasoned with lime and salt

1. Jaccard each steak 10–12 times (or poke with fork 30–40 times). Cut into 4 equal pieces. Season both sides generously with salt; rest 15 min.

2. Combine all marinade ingredients; blend 30 s to a smooth paste.

3. Add steaks to a ziplock bag, add marinade, coat well, expel air, and seal. Chill overnight (or minimum 2 h).

4. To make the pico de gallo, dice tomatoes (discard pith/gel), place in strainer to remove excess tomato water. Combine tomato, onion, jalapeño, cilantro, lime juice & salt; stir. Let sit 20 min for flavors to mingle.

5. To make the tortilla dough, pulse flour, salt & butter to gravel in a food processor. Stream in water until a shaggy dough forms. Knead 2 min to a soft, cohesive ball.

6. Divide dough into 12 × 40 g pieces; roll into balls. Cover with damp towel 5 min. Roll each to a 7 in (18 cm) round, dusting lightly with flour.

7. To cook tortillas, cook in griddle or nonstick pan over medium heat: first side ~90 s until bubbles form, flip and cook another 30 s. Keep finished tortillas wrapped in warmer.

8. To grill the steaks, heat grill to high; oil grates well. Grill steak 3–4 min per side until lacquered and the internal temp reads 130–140 °F (54–60 °C). Rest 5–10 min.

9. Slice steak across the grain, then into ½-inch cubes. 10. To build the tacos, re-warm tortillas if needed. Spread mashed avocado, load with steak, top with drained pico. Fold and devour immediately—best carne asada tacos, period.