Lake Isle Press

Carne Asade a la Tampiquena

Mexican Grilled, Marinated Skirt Steak with a Red Chile Marinade.

Carne Asade a la Tampiquena


    Guajillo Chile Marinade
  • 4 guajillo chiles, seeded
  • 5 cloves garlic, roasted
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon honey
  • 2 tablespoons extra virgin olive oil
  • kosher salt
  • Steak
  • 1 beef skirt steak (about 2 lbs)
  • kosher salt and freshly ground black pepper
  • To Serve
  • Corn tortillas
  • Refried Beans
  • 2 oz cotija cheese, grated (1/2 cup)
  • 2 avocados, sliced
  • 3 to 4 radishes, cut into thin strips
  • 1/4 cup minced fresh cilantro


To Make the Marinade:
Put the chiles in a small heatproof bowl.  Heat a kettle of water to scalding but not boiling.  Pour the hot water over the chiles to cover by about 1 inch and let soak until the chiles are very soft and pliable, 5 to 10 minutes.  Drain the chiles over a bowl to catch the soaking liquid.  Transfer the chiles to a blender and puree, adding enough of the soaking liquid to form a smooth paste.  Strain the chile paste through a fine-mesh sieve, pressing on the solids with the back of a wooden spoon.

Wipe the blender clean.  Transfer the chile paste back to the blender and add the garlic, rosemary, thyme, and pepper.  Puree until well combined.  Slowly add first the honey, they the oil, each in a thin stream, and blend until the marinade is emulsified.  Season to taste with salt.  (The marinade will keep for up to 2 weeks in an airtight container in the refrigerator.)

Combine the steak and the marinade in a large zip-top bag.  Seal the bag, put it in the refrigerator, and leave it to marinate overnight.

To Cook the Steak:
Allow the steak to come to room temperature.  Heat a stovetop grill pan over medium-high heat.  Season the meat generously with salt and pepper and cook to desired doneness, 3 to 4 minutes per side for medium rare.  Allow the steak to rest for 2 minutes before slicing.

Warm the tortillas over low heat in a nonstick saute pan moistened with a little cooking spray.

Serve the steak with the warm tortillas, refried beans, cotija cheese, avocado, radish and cilantro.

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