The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.



For the salsa molcajete:

1 pound tomatillos, husks removed, washed

1 pound Roma tomatoes

1 pound white onions, sliced into 1-inch-thick rings

½ pound fresh jalapeños

10 garlic cloves

1 tablespoon kosher salt

For the carne asada:

2 jalapeños, stemmed, seeded, and roughly chopped

6 garlic cloves

1 pound white onions, peeled and chopped

2 tablespoons salt

1 teaspoon freshly ground black pepper

6 ounces Mexican beer

4 ounces water

1 (2-3 pound) top sirloin

For the guacamole:

2 firm-ripe avocados, halved, pitted, and peeled

½ cup diced Roma tomatoes

¼ cup diced white onion

2 tablespoons lime juice

2 tablespoons minced fresh cilantro

1 tablespoon minced fresh jalapeño

For assembling:

1 package tostadas

½ cup Oaxaca cheese, shredded by hand

Cilantro for garnish


1. Make the salsa molcajete: Preheat oven to 350 degrees. Heat grill to 375 degrees (medium-high heat) and char tomatillos, tomatoes, onions, and jalapeños, then place in an oven-safe pan and cover ¾ the way with water. Cover with foil and roast in oven for 30 minutes. 2. Carefully transfer contents from roasting pan to a blender and blend until chunky. Add garlic and salt and continue to blend. Transfer to a bowl and set aside. 3. Make the carne asada: In a blender, combine first seven ingredients and puree until smooth. Pour over sirloin and marinate in refrigerator for 3 to 4 hours. Heat grill to 375 degrees (medium-high heat) and grill meat for 6 to 8 minutes per side for medium. 4. While steak cooks, make the guacamole: In a bowl, mash avocado, then stir in remaining ingredients. Add salt to taste, cover, and set aside. 5. To assemble: After steak has rested for 5 minutes, slice very thin and set aside. Place tostadas on a sheet tray and layer with steak and cheese, then broil until cheese has melted. Move to a serving platter and garnish with salsa, guacamole, and cilantro.
Print Recipe