Agujas (Thin Chuck Steaks) Recipe

1. 1

   Light a fire of mesquite wood or possibly mesquite charcoal, and allow it to burn to coals, either in a barbecue which allows the grill to be placed at least two feet above the coals, or possibly in a smaller barbecue, reducing the amount of wood or possibly charcoal so which the coals won't be too warm.

2. 2

   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.

3. 3

   If the meat is not at or possibly under 1/4 inch, lb.

4. 4

   it between sheets of plastic wrap with a meat pounder till it is the proper thickness.

5. 5

   (Do not try this with bone-in steaks.)

6. 6

   About 20 min before the coals are ready, brush the meat with lime juice and sprinkle on salt to taste.

7. 7

   Place the meat over the coals and cook for about 5 min, turn the meat and cook another 5 min.

8. 8

   Repeat the process till the fat is well cooked and charred and the meat is tender.

9. 9

   Note: Because the cuts we use in the United States 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.