$ · indoor steak searing and plancha-style cooking
Sear diezmillo hot so it doesn't stew in the pan
Hard sears when a grill is unavailable or inconvenient.
Lodge 12-Inch Cast Iron Skillet
Diezmillo is commonly used as-is in English; the closest equivalent depends on the butchery tradition.
A workhorse Mexican chuck cut — three distinct muscles separated by a fine layer of intramuscular fat, taken from the upper shoulder/neck region of the steer. Distinct from *paleta* (the broader shoulder, on cut 1 Paleron) and *aguja norteña* (cut 47, the chuck eye). Defined by its softness with medium fat content: when grilled hot on a *plancha* it sears with classic chuck-cut flavour; when braised slowly it transforms into rich shredded *carne deshebrada*. A staple at northern Mexican carnicerías (Coahuila, Chihuahua, Sonora) where it's central to the *carne asada al carbón* tradition alongside aguayón and arrachera. Sometimes confused with paleta in central Mexico, but at northern butcher counters they're sold and priced separately.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇲🇽Mexico | Diezmilloprimary | Northern-Mexican chuck cut; 3-muscle group with intramuscular fat. Distinct from paleta (broader shoulder) and aguja (chuck eye). |
Classic recipe
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