Serious Chingón Carne Asada

Original recipe by: Wylie Peremarti

Wylie Peremarti loosely adapted this from a recipe by J. Kenji López-Alt on Serious Eats. You can either serve the carne asada sliced, with rice, beans and tortillas, or chop it up, serve it with freshly made corn tortillas and turn it into tacos. The recipe makes enough marinade for up to three pounds of skirt steak. Guacamole knocks the whole thing out of the park.

I like to use whole cumin and coriander seed, toast them in a dry frying pan until fragrant, and then grind them with a mortar and pestle, but purchased ground cumin and coriander are fine too, as long as they’re fresh.

The carne asada is best grilled over charcoal; if that’s not possible, cooking it in a very hot cast-iron pan is the next best thing.

Serves 6.

Ingredients

• 3 dried ancho chiles

• 3 dried guajillo chiles

• 1/4 large white onion, roughly chopped

• 6 cloves garlic, peeled

• 1/2 bunch cilantro, bigger stems removed, roughly cho…