Agujas (pronounced ah-goo-haas) are thin, very flavorful chuck steaks. The secret of this dish is that when high-fat meat cooks over a low fire, it will be charred and impregnated with smoke but won’t dry out. If you don’t have a charcoal grill, see our tips on adding smoky flavor with a gas grill. Rice and beans are traditional accompaniments.
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In our area, El Paso, these thin steaks are called Chuletta. They are very thin, about 1/4" to 1/2" thick and usually have some bone in them. They cook up really quick, about 3-4 minutes per side, and are very flavorful! We serve ours just like this, in soft, home-made flour tortillas, with pico de gallo and guacamole. This is a summer staple at our house.
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