Carne Asada

Recipe and photo by Sara Newberry


3 guajillo chiles, stemmed, seeded, and torn into pieces

3 ancho chiles, stemmed, seeded, and torn into pieces

1 cup orange juice

Juice of 2 limes

2 chipotle peppers

1 tablespoon kosher salt

2 teaspoons cumin

1 teaspoon coriander

3 pounds sirloin steak, cut across into thin slabs

Tortillas, lime wedges, avocado, cilantro and queso fresco, for serving

Lay chiles out on a microwave-safe plate and cook until softened, about 1 minute. In blender, combine chiles with remaining marinade ingredients. Puree until smooth. 

Place steak in a zip-top bag and pour marinade over. Massage the bag to coat the steak with the marinade. Refrigerate for at least 30 minutes and up to 8 hours. 

Heat a grill to high heat. Remove steak from marinade and grill until lightly charred and just cooked through. Slice across into thin strips and serve with tortilla, lime wedges, avocado, queso fresco and cilantro.