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The Fire 50 · cook it at home

Carne asada with tortillas, Oaxaca market style

45 min plus 1 hr marinating · 4 people

In Oaxaca's smoke hallway, thin sheets of salted beef (tasajo) and chorizo go over charcoal and onto the table with tortillas and salsas. Thinly sliced flank or skirt is the home version.

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The real one

You need

• 800 g (1 3/4 lb) skirt or flank steak, sliced or pounded thin (5 mm)
• 2 tsp coarse salt
• Juice of 2 limes
• 1 tbsp neutral oil
• 2 fresh Mexican chorizo links (optional)
• 1 bunch spring onions (cebollitas)
• 4 small chiles de agua or jalapeños
• To serve: 12 warm corn tortillas, salsa verde, salsa roja, lime wedges, sliced radishes

How to make it

1. Season (5 min, plus up to 1 hr): Rub the meat with salt, lime juice and oil. Leave 15 minutes to 1 hour.
2. Heat (15 min): Build a very hot charcoal fire, or heat a cast-iron pan on high.
3. Grill the sides (8 min): Grill the spring onions, chiles and chorizo, turning, until charred and the chorizo is cooked through, about 8 minutes.
4. Grill the meat (3 to 4 min): Grill the thin beef 1 1/2 to 2 minutes a side until charred at the edges.
5. Serve (5 min): Chop or slice the meat and chorizo, and serve with warm tortillas, the grilled onions and chiles, salsas, lime and radishes. Everyone makes their own tacos.

Tips

• Thin meat needs a very hot fire and very little time.
• Warm tortillas on the grill for 20 seconds a side.
• Add a smear of black beans and quesillo to a large tortilla for a home tlayuda.

Chef Amazing's own home version of carne asada, in our words; not any restaurant's recipe.