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.
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.