Carne Asada and Hatch Chile Skewers


  • 1 lb flap meat
  • 2 hatch or pasilla chiles
  • 1 half white onion
  • ¼ cup olive oil
  • ¼ cup soy sauce
  • ¼ cup sugar
  • ¼ teaspoon cumin
  • ¼ teaspoon paprika


  1. Combine the olive oil, soy sauce, sugar, and spices in a flat dish
  2. Add the flap meat and marinate for 1-3 hours
  3. Heat a grill, gas or charcoal, to medium high heat
  4. Char the chiles on a hot grill or on the burners of a stove
  5. After the chiles have been blackened on all sides place them in paper bag for 20 minutes. This will make them easy to peel.
  6. Remove from the bag and rinse the blackened skin off the chile. Remove the stem and seed.
  7. Cut the chile into strips about ¼” wide and 3” long. Set Aside.
  8. Remove the meat from the marinade, place on a grill and cook on each side until desired doneness. Typically 1-2 minutes per side since flat meat is quite thin. Let sit until cool.
  9. Slice the meat into strips ¼” white and 3” long. Pass the skewer through the meat and the chile.