Sonoran Grilled Beef Tacos with Guacamole

About this recipe

Grilled beef tacos with guacamole are the symbol of Sonora: beef grilled over direct mesquite heat - ribeye, sirloin or palomilla - chopped into pieces and served in Sonoran flour tortillas, the largest and softest in Mexico, with a generous guacamole of mashed avocado with lime, salt, onion and coriander, fresh pico de gallo and charro beans. The Sonoran flour tortilla - called tortilla de agua - is so thin you can almost see through it, yet so pliable it holds everything together without tearing.

1. 1

   Prepare the guacamole: mash the ripe avocados with a fork (not a blender - it should have texture). Add very finely chopped white onion, coriander, lime juice and salt. Mix. Cover with cling film pressed directly onto the surface.

   💡 Cling film pressed onto the guacamole prevents oxidation. Sonoran guacamole is simple - avocado, lime, salt.

2. 2

   Season the beef with coarse salt and freshly ground black pepper. Heat a grill or cast-iron frying pan to maximum heat. Cook the beef 3-4 minutes per side for medium.

   💡 Sonoran beef is grilled with just salt and pepper - no complex marinades. The quality of the meat is everything.

3. 3

   Rest the meat for 5 minutes covered with foil. Cut into medium dice or strips. Reserve the resting juices from the board.

   💡 Resting is essential - if you cut the meat while hot immediately, the juices escape.

4. 4

   Warm flour tortillas on a dry griddle until golden spots appear. Build the tacos: grilled beef with its resting juices, generous guacamole and pico de gallo of tomato, onion and coriander.

   💡 Add the resting juices from the board over the meat - they are the best sauce.