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Tacos al carbon in hand.
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5 from 2 votes

Tacos Al Carbon

Tacos al carbon is a Sonoran favorite! Recipe from Cook's Illustrated.
Prep Time20 minutes
Cook Time15 minutes
resting time10 minutes
Total Time45 minutes
Course: Entree
Cuisine: Mexican
Servings: 6 servings
Calories: 370kcal
Author: Cynthia

Ingredients

Marinade/Paste

Jalapeno-Green Onion Salsa

  • 2 jalapeno chiles (or more if desired)
  • 10 green onions about one bunch
  • 1 1/2 Tablespoons lime juice
  • 1 teaspoon adobo sauce
  • 2 Tablespoons Olive oil
  • 1/2 teaspoons kosher salt

Garnish

  • 1 bunch fresh cilantro leaves chopped
  • 2 limes cut into wedges
  • 12 corn tortillas
  • 1/3 cup Mexican crema or sour cream

Instructions

For the steak rub/marinade

  • Combine 1 Tablespoon oil, 2 teaspoons chipotle, 1 1/2 teaspoons salt, and cumin in a small bowl.
  • Cut flank or skirt lengthwise into strips approximately 2-3" wide. Rub the chipotle marinade on all sides of the meat.
  • At this point, steak can be frozen or refrigerated until ready to grill.
  • While steak is marinating, prepare charcoal or gas grill.
  • When grill is ready, place steak pieces on the hottest section of the grill and the jalapenos and green onions on the cooler sections. Grill steak until medium rare, about 125-130 degrees F., turning every 2-3 minutes to ensure even cooking on all sides. Grill the onions and jalapenos until charred and blistered. Meat should take about 7-10 minutes.
  • Once meat is cooked, cover it while making the Jalapeno-Green Onion Salsa.
  • Slice meat against the grain and serve with warm corn tortillas, lime wedges, Jalapeno-Green Onion Salsa, cilantro leaves and Mexican crema or sour cream.

Jalapeno-Green Onion Salsa

  • Cook green onions until nicely charred, and jalapenos until blistered. If desired, corn tortillas can be briefly cooked on both sides, and then wrapped in foil or in a clay tortilla warmer.
  • Once green onions and jalapenos are cooked, place in a bowl and cover with plastic wrap.
  • Cut the ends of the jalapenos, but do not skin them. Slice in half and remove seeds. Reserve the seeds to add back if you like a spicer salsa.
  • Dice the jalapenos finely, and chop the green onions. Mix with 1 1/2 teaspoons lime juice, 1 teaspoon adobo sauce, 2 Tablespoons olive oil, 1/2 teaspoon kosher salt. Adjust seasoning and add more seeds if you like a spicier salsa.

Notes

Nutritional information includes
  • information for whole can of chipotle chilies, even though only one is used.
  • 2 regular sized corn tortillas per person. Information will vary if you omit the tortillas or use street size or flour tortillas.
Meat can be refrigerated for 24 hours with marinade for more flavor.

Nutrition

Serving: 1serving | Calories: 370kcal | Carbohydrates: 28g | Protein: 28g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 75mg | Sodium: 1061mg | Potassium: 579mg | Fiber: 4g | Sugar: 2g | Vitamin A: 412IU | Vitamin C: 14mg | Calcium: 109mg | Iron: 3mg