Name: Beef Flecha Tacos with Molcajete Salsa and Bone Marrow
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 kg 1/4” beef flecha (substitute: Bavette, Onglet, Flank Steak); 5 Tomatoes; 3 Jalapeño peppers; 1 Red rub; 1 Smoked salt; 2 1/2 Beef bone marrow canoes (split lengthwise); 1 Whole cumin seeds; 2 cloves Garlic; 1/4 Onion; 1 Cilantro; 1 Avocado

Directions

Step 1

Season the beef flecha with the red rub and grill over direct heat, flipping frequently until thoroughly cooked.
Step 2

Char the tomatoes, jalapeños, garlic, and onion on the grill.
Step 3

In a molcajete, grind everything together with a pinch of cumin and smoked salt.
Step 4

Place the bone marrows cut-side up over indirect heat to roast; once the marrow is bubbling, scoop it into the salsa and mix everything together.
Step 5

Chop the grilled beef flecha, add it to the salsa, and toss to combine.
Step 6

Assemble the tacos on warm corn or flour tortillas and top with a slice of avocado.

Notes:
"Flecha" is a rib cut popular in northern Mexico. Its thin profile and central bone make it ideal for absorbing the heat of the coals and bold marinades, resulting in juicy meat that is perfect for tacos.

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Beef Flecha Tacos with Molcajete Salsa and Bone Marrow

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