Carne Adobada: Grilled Adobo-Marinated Skirt Steak

A flavorful Mexican dish featuring skirt steak marinated in a rich adobo sauce made from pasilla and guajillo chiles, beer, vinegar, and aromatic spices. The meat is grilled to perfection for a tender and intensely flavored result.

4 servings

2 hr 55 min

Published October 4, 2025

Ingredients

•2 ounces pasilla chiles
•2 ounces guajillo chiles
•¼ cup distilled white vinegar
•¼ cup light Mexican beer
•½ cup chopped white onion
•4 cloves garlic cloves
•1 teaspoon fine salt
•½ teaspoon dried oregano
•¼ teaspoon cumin seeds
•5 whole cloves
•2 pounds skirt steak
•1 teaspoon fine salt
•½ cup pasilla-guajillo adobo
•1 tablespoon olive oil

Cooking Instructions

1.
Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until the chiles are fragrant, about 1 minute per batch. Soak the chiles in enough cold water to cover until they're soft, about 30 minutes. Drain and discard the soaking water.
35 min
2.
Put the vinegar and beer in the blender jar with the chiles and the remaining adobo ingredients. Blend until smooth, at least 3 minutes, adding a little water if necessary to puree. If you like a silky, smooth texture, strain the adobo through a medium-mesh sieve. Set aside 1/2 cup of the adobo to marinate the steak, and keep the rest in an airtight container in the refrigerator for up to five days or in the freezer for up to one month.
5 min
3.
Pat the steaks dry, season them with the salt, then coat them generously with adobo. Let them marinate in the refrigerator for 1 to 2 hours.
120 min
4.
Heat a grill or grill pan over medium-high heat. Lightly oil the grill or grill pan and cook the steaks, 3 to 5 minutes on each side for medium-rare, depending on their thickness. Let the steaks rest for 5 minutes before slicing for tacos or serving as whole steaks.
15 min

Ingredients

•2 ounces pasilla chiles

•2 ounces guajillo chiles

•¼ cup distilled white vinegar

•¼ cup light Mexican beer

•½ cup chopped white onion

•4 cloves garlic cloves

•1 teaspoon fine salt

•½ teaspoon dried oregano

•¼ teaspoon cumin seeds

•5 whole cloves

•2 pounds skirt steak

•1 teaspoon fine salt

•½ cup pasilla-guajillo adobo

•1 tablespoon olive oil

Cooking Instructions

Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until the chiles are fragrant, about 1 minute per batch. Soak the chiles in enough cold water to cover until they're soft, about 30 minutes. Drain and discard the soaking water.

35 min

Put the vinegar and beer in the blender jar with the chiles and the remaining adobo ingredients. Blend until smooth, at least 3 minutes, adding a little water if necessary to puree. If you like a silky, smooth texture, strain the adobo through a medium-mesh sieve. Set aside 1/2 cup of the adobo to marinate the steak, and keep the rest in an airtight container in the refrigerator for up to five days or in the freezer for up to one month.

5 min

Pat the steaks dry, season them with the salt, then coat them generously with adobo. Let them marinate in the refrigerator for 1 to 2 hours.

120 min

Heat a grill or grill pan over medium-high heat. Lightly oil the grill or grill pan and cook the steaks, 3 to 5 minutes on each side for medium-rare, depending on their thickness. Let the steaks rest for 5 minutes before slicing for tacos or serving as whole steaks.

15 min