Asada Recipe

Prepare the quick pickle: in a small saucepan combine apple cider vinegar, water, sugar, and 0.5 tsp salt. Bring to a gentle simmer until sugar dissolves, about 1–2 minutes. Remove from heat.

Place the thinly sliced red onion in a heatproof jar or bowl. Pour the hot brine over the onions, pressing them down so they’re submerged. Let cool to room temperature, then refrigerate for at least 30 minutes (best 1–2 hours).

Preheat oven to 425°F (220°C). Line a baking sheet with foil.

Toss halved roma tomatoes and whole garlic cloves with 1 tablespoon olive oil and a pinch of salt and pepper. Place cut-side down on the baking sheet.

Roast for 18–22 minutes until tomatoes are blistered and slightly charred and garlic is soft. Remove and let cool slightly.

Squeeze roasted garlic from skins into a blender or food processor. Add roasted tomatoes (skins can be left on), sour cream, Greek yogurt, 1 tablespoon lime juice, 1 tsp finely chopped chipotle in adobo, 1/2 tsp salt, and 1/4 tsp black pepper.

Blend until smooth and creamy. Taste and adjust salt, lime, or chipotle for desired heat/tang. Transfer to a bowl and refrigerate until assembly.

Make the marinade: in a bowl combine 2 tbs olive oil, 2 tbs fresh lime juice, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1.5 tsp salt, 1/2 tsp black pepper, and 1/4 cup chopped cilantro. Mix well.

Add the thinly sliced brisket to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 45 minutes, preferably 2–4 hours. If short on time, marinate 30 minutes at room temperature.

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add a thin film of oil if pan is dry.

Remove brisket from marinade and shake off excess. Sear slices in batches to avoid crowding: 1–2 minutes per side for medium-high and a bit of crust (brisket is best thin and slightly caramelized). Total cook time 4–6 minutes depending on thickness. Transfer cooked beef to a plate and let rest 3–5 minutes, then slice or keep as cooked thin slices.

While beef rests, combine shredded iceberg lettuce, diced tomato, diced cucumber, and 1/4 cup fresh cilantro leaves in a bowl. Season lightly with 1/4 tsp salt and a squeeze of lime juice; toss gently.

Warm tortillas if using: heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side, or wrap in foil and warm in a 300°F oven for 8–10 minutes.

To assemble 3 pieces (servings): divide the lettuce-cucumber-tomato mix into three small mounds. Top each mound with an even portion of sliced brisket.

Drizzle 1–2 tablespoons roasted tomato crema over each portion (adjust to taste). Top with pickled red onions (drained) and a few cilantro leaves. Serve with lime wedges and warmed tortillas on the side if desired.

Serve immediately so beef remains warm and crema chilled contrast the meat.