Agujas

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings

Ingredients
  • 2 pounds boneless chuck steaks, eye of chuck steaks or 3 to 4 pounds bone-in chuck steaks, cut to less than 1/4-inch thick
  • 1/4 cup lime juice
  • Salt (preferably kosher), to taste
Directions
  • Light a fire of mesquite wood or mesquite charcoal, and allow it to burn to coals, either in a barbecue that allows the grill to be placed at least 2 feet above the coals, or in a smaller barbecue, reducing the amount of wood or charcoal so that the coals will not be too hot. A kettle barbecue can be used by arranging some of the coals in the middle and some around the edges as for the indirect method.

  • If the meat is not at or under 1/4-inch, pound it between sheets of plastic wrap with a meat pounder until it is the proper thickness. (Don't try this with bone-in steaks). About 20 minutes before the coals are ready, brush the meat with lime juice and sprinkle on salt to taste. Place the meat over the coals and cook for about 5 minutes turn the meat and cook another 5 minutes. Repeat the process until the fat is well cooked and charred and the meat is tender. (Note: Because in the United States the cuts of meats we use are less fatty than those in Mexico, many cooks find it helpful to use a salt and MSG free tenderizer, applied just after the lime juice)


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