Five epic recipes to help you survive another boring week

I originally planned to talk about burgers with you today.

But then Pati Jinich's carne asada Sonoran tacos caught my eye. I can't think of a better plan for Monday than to make the components of it - the steak, which is salty and quickly grilled; the fiesta refried beans, which are spread on a warm flour tortilla as a base for the beef; salsa and chili verde guacamole to garnish – and invite your loved ones in for a treat. It's worth making the beans, salsa, and guacamole, if you have the time. But it's still an amazing - and quick - dinner if you simplify or buy one (or more) of these components.

We also have a billion other recipes (that's a ballpark number) for your barbecue, picnic, or potluck.

By: Pati Jinich

If you're trying to replicate the carne asada experience in Sonora, there's rules to follow: diezmillo (chuck roll) and palomilla or aguayón (top sirloin) are the traditional meats of choice. The former brings a deep beefy flavor and a robust chew, while the latter has a milder taste and tender bite. Use one or the other, or a combination. Either way, they should be sliced ​​1½cm thick, grilled over high heat, and seasoned with a generous amount of salt — and only salt — as soon as they're thrown on the grill. They only need to be turned once, when the gravy rises and begins to bubble, they are left to rest covered, then thinly sliced ​​or diced into bite-size pieces. There's no carne asada just for the meat, even if the meat turns out to be as flavorful as it gets, but it should end up in a taco that should struggle to close (with its appropriate side dishes of refried beans , guacamole and salsa) and should be eaten in good company.

Total time: 30 minutes

Servings: 6 to 8

Ingredients:

¼ large white onion, to clean the grill

Beef fat (cut from the meat, if fatty), suet or vegetable oil, for greasing the grill

900 g roll, cut into 1½ cm steaks

900 g top sirloin , cut into 1½ cm steaks

4 tsp sea salt, or to taste (about 1 tsp per 450 g of meat)< /p>

Frijoles de fiesta (fiesta fried beans) (see recipe below)

Salsa tatemada norteña (fire roasted salsa) (see recipe below)

Guacamole chili verde ( see recipe below)

12 to 16 large flour tortillas (20 cm)

Method:

1. Light a charcoal or gas grill and make it very hot. For gas, set to high heat. For charcoal, the grill is ready when the coals are red but completely covered in gray ash, and you can hold your hand about 12-15cm above the coals for only about 4-5 seconds before it from getting too hot.

2. Clean and season the grill: Using a pair of tongs, rub a quarter of a white onion over the grill. Next, rub the beef fat on the grill to season it further (you can also do this with suet or vegetable oil).

3. Working in batches if necessary to avoid crowding, place the meat on the hot grill. Generously season the meat with salt on top just before tossing it on the grill, salt side up (or sprinkle salt on the meat once it's on the grill).

4. Grill for 4 to 5 minutes, until the bottom is seared, deep grill marks have developed and the juices have started to rise and bubble over the top. Flip to the second side and grill for another 3 to 4 minutes for medium doneness. Remove the meat and place it in a dish or container with a lid. Cover the cooked meat while grilling the rest. Let the meat rest for at least 5 minutes.

5. One by one, take out the pieces of meat and cut them into cubes of about 1½ cm, put them back in the same lidded dish and cover until all the meat has been minced.

6. Before the meat is brought to the table, make sure the refried beans are hot. Place them on the table with the salsa and guacamole, in separate bowls.

7. Reduce the heat of the grill to medium heat if using gas or, if using charcoal, place the flour tortillas on a cooler part of the grill. Heat flour tortillas about 1 minute on each side, until puffed, lightly browned and heated through...