Name: Larry Delgado's Winning Carne asada
Prep time: 20 min
Cook time: 45 min
Yield: 4
Cuisine: Mexican/Latin
Ingredients: 2 lbs skirt steak, cut against the grain into ¼-inch thick strips; 6 dried guajillo chiles, stemmed and seeded; 3 dried ancho chiles, stemmed and seeded; ½ cup fresh lime juice; ¼ cup fresh orange juice; 6 garlic cloves, minced; 3 tbsp olive oil; 2 tbsp apple cider vinegar; 1 tbsp cumin seeds, toasted and ground; 2 tsp dried Mexican oregano; 1 tsp smoked paprika; ½ tsp ground clove; Sea salt and fresh black pepper to taste; Fresh cilantro and lime wedges for serving

Carne asada

20 min Prep

45 min Cook

4 Serves

Ingredients

2 lbs skirt steak, cut against the grain into ¼-inch thick strips
6 dried guajillo chiles, stemmed and seeded
3 dried ancho chiles, stemmed and seeded
½ cup fresh lime juice
¼ cup fresh orange juice
6 garlic cloves, minced
3 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp cumin seeds, toasted and ground
2 tsp dried Mexican oregano
1 tsp smoked paprika
½ tsp ground clove
Sea salt and fresh black pepper to taste
Fresh cilantro and lime wedges for serving

Instructions

Toast guajillo and ancho chiles in a dry skillet over medium heat for 90 seconds per side until fragrant. Soak in 1 cup hot water for 8 minutes until softened. Blend soaked chiles with their soaking liquid, lime juice, orange juice, garlic, vinegar, cumin, oregano, paprika, and clove until completely smooth. Pass through a fine-mesh strainer for silky texture.
Whisk olive oil into the chile marinade. Season beef strips with salt and pepper, then submerge completely in marinade. Cover and refrigerate for 4-6 hours minimum (overnight is ideal for deeper flavor development).
Remove meat from refrigerator 30 minutes before cooking to bring to room temperature. Heat a cast-iron griddle or large heavy skillet over high heat until it reaches 500°F (water should bead and pop immediately on contact).
Working in batches to avoid crowding, place marinated carne asada strips on the screaming-hot griddle. Cook undisturbed for 2-3 minutes per side until charred and caramelized but still medium-rare inside (internal temperature 130-135°F). Do not move the meat while searing—let the crust develop.
Transfer cooked carne asada to a warm platter and tent loosely with foil. Rest for 3-4 minutes to redistribute juices. Reserve 2 tbsp of the cooking liquid from the pan by deglazing with 2 tbsp water and scraping up fond; drizzle over the meat.
Finish with fresh cilantro, fleur de sel, and lime wedges. Serve immediately with warm flour tortillas, onion, and additional cilantro for building tacos.

Inspired by Larry Delgado’s winning carne asada. This is a plausible recreation, not the chef’s original recipe.