Yoli Tortilla’s Tacos de Carne Asada Sonora Recipe

Here are the ingredients you need to make Tacos de Carne Asada Sonora:

  • 1 lb of a combination of steaks (Delmonico, Ribeye, Skirt)
  • Sea salt and freshly ground pepper

Salsa Roja

  • 1 lb of red tomatoes
  • 1 garlic clove
  • 3 chiltepines or chile piquin
  • 1 tsp white vinegar
  • Pinch of oregano

Salsa Taco Stand

  • 12 oz tomatillos about 8 (husked and cleaned)
  • 5 serrano peppers
  • 5 jalapenos
  • ¼ white onion
  • 1 garlic clove
  • 1 tbsp white vinegar
  • ½ cup of avocado oil or grapeseed
  • Salt to taste


  • Finely chopped white cabbage
  • Green onions for grilling
  • Sides
  • Cucumbers
  • Radishes
  • Limes

Flour tortillas


Here are the directions that you need to follow in order to complete this delicious recipe.

For the Red Salsa:

Bring a pot of water to a boil. Drop the tomatoes and remove after 1 minute. Let them cool and peel. Cut them into 4 sections and remove the seeds. Place in a blender with garlic, vinegar and chiltepines. Blend until completely smooth and transfer to a saucepan. Simmer for 10 minutes and add a pinch of oregano. Salt to taste.

For the Taco Stand:

Cut the tops of serranos and jalapenos and discard. Place the chiles along with tomatillos, onion, and garlic in a pot with enough water to barely cover and bring to a boil, lower heat and cook until the tomatillo color becomes almost a khaki green about 15 minutes. Strain the extra water, place in the blender and pulse a couple of times. Add the oil and vinegar. Blend until completely emulsified and smooth. Salt to taste and blend again.

Bring your steak to room temperature and salt and pepper generously 10 minutes before grilling.

Heat up the grill, if using wood follow your normal process until its ready. If using gas or a stove top you want your grill as hot as you can about 600. Grill for about 5 minutes per side depending on the cut and thickness. While I love my steak to the rare side, this is not the time to eat it like that… you want it medium to medium-well. Remove and let it rest for 10 minutes.

Now we are ready to chop! You want to have bite pieces with steak. Then, heat up the flour tortillas and assemble the tacos in the following order: meat, cabbage, 1 tbsp red salsa and 1 tsp drizzle of taco stand. Enjoy with limes and grilled onions on the side.