📍 Coahuila
Tacos de carne asada norteños (northern grilled beef tacos)
Skirt or flank steak grilled over coals, chopped and served in a tortilla with guacamole, spring onions, and salsa.

- Preparation
- 20 min
- Cooking
- 20 min
- Waiting and resting
- 0 min
History
In the north, carne asada is more than a dish — it's a weekend ritual of family togetherness. In Coahuila and the rest of the region, beef cuts are grilled over charcoal or mesquite and eaten in tacos with grilled spring onions, guacamole, and fresh salsa.
Ingredients
Preparation
- 1
Season the meat with salt, pepper, and lime juice.
- 2
Get the charcoal or mesquite coals glowing red-hot.
- 3
Grill the meat to your liking, flipping it only once.
- 4
Grill the spring onions alongside the meat.
- 5
Chop the meat and serve in tacos with guacamole, spring onions, and salsa.
Cooking tips
- Check 63 °C in the thickest part and rest 3 minutes before slicing against the grain.
Technique and preparation
What to check during preparation
Dry the meat surface before placing it on the hot grill. Let a crust form before moving it and turn it with tongs. Check the center with a thermometer using the linked cooking guidance; thickness changes cooking time. After resting, slice across the grain for tender bites. Warm tortillas last and serve onion, cilantro and salsa separately so each person can assemble their taco.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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