Penny Barend and Melissa Khoury, lady butchers of Saucisson, share with us their three-part carne asada recipe. This Cali-style taco includes the step-by-step for grilled marinated beef, fresh guacamole and Mexican hot sauce.
To thank Penny + Melissa for their time, BurkleHagen has donated $100 to the Greater Cleveland Food Bank
—we’d love you to do the same.
Food Styling: Heidi Robb | Photography: Josiah Hull
in the kitchen with Saucisson
3 lbs. beef steak of choice*
1½ tsp. mexican oregano
1 tsp. ground cumin
½ tsp. ground coriander seed
2 tbsp. kosher salt
1 tsp. freshly cracked black pepper
½ cup orange juice
3 tbsp. olive oil
2 oranges, cut in half + sliced thin
1 small white onion, sliced thin
*Depending on where you purchase your beef—this steak cut may be called bavette, flap meat, outside skirt or aracherra. aracherra is the name that is typically used in the southwest or in Mexican markets. skirt steak is a more common cut
that is similar to the others—thinner and differently marbled, but it works just as well.
4 ripe haas avocados
¼ large white onion, diced small
1 bunch cilantro, chopped with stems
1 poblano pepper, seeded + diced small
1 jalapeno, brunoised + diced small
½ cup fresh squeezed lime juice
freshly ground black pepper
Fresno Chili Hot Sauce
½ lb. fresh fresno chilis
2½ cups white vinegar
4 tbsp. kosher salt
To create marinade, combine dry spices into large mixing bowl.
Add orange juice and olive oil, mix thoroughly to dissolve salt. Add sliced oranges and onions to liquid spice mixture and massage spices into onions and oranges. Toss beef into marinade and massage into meat. Marinate for at least 12 hours, ideally 36—48 hours. Prepare guacamole and fresno salsa prior to grilling and taco assembly.
Cut avocados in half, remove pits. Score avocado flesh and scoop into large mixing bowl. Smash until smoothly chunky. Add onion, cilantro, poblano and jalapeno, mix thoroughly. Add a large pinch of kosher salt, 10 turns of the pepper grinder and ¼ cup of lime juice. Mix thoroughly and taste. Add more salt and lime juice if desired.
Fresno Chili Hot Sauce
Remove stems from fresno chiles and cut in half lengthwise. Place chiles in small pot, add vinegar and salt. bring to a hard simmer. Cover and reduce heat to low. Allow to steam and cook chiles until fork tender. Let cool for 15 minutes. Puree the mixture in a blender or with a stick blender until silky smooth. Cool and pour into squeeze or glass bottles.
Remove steak from marinade and grill to preferred doneness. Let rest for 7 minutes and slice thin. assemble corn tortillas—add steak, top with guacamole and hot sauce. Garnish with cilantro and fresh lime juice.
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