Top Rated Taco al Carbon Recipes

by
Jackie618
Ingredients: serving size: 2 tacos 1 1/2 cups thinly sliced red bell pepper (about 1 medium) 1 1/2 cups thinly sliced onion (about 1 medium) 1 (1-pound) flank steak, trimmed and thinly sliced 1 tablespoon chili powder 1 tablespoon fresh lime juice 2 ...
0

by
Dawn
In the southwest and Mexico, there are little stands serving tasty meat, wrapped in a corn tortilla and topped with salsa. The Taquerias serve the best Tacos Al Carbon. This is a pretty authentic recipe for these tasty little tacos. It is flank steak marinated with all the flavours of Mexico. The avocado salsa is a great side dish by itself, but is excellant as a filling for the tacos. It does need to marinate for 4-6 hours. Don't forget the cerveza with lime!
0

by
anon-jh3j0o1i70m9@base.google.com (CooksRecipes.com)
Cooking "al carbon"--grilling over charcoal--is a great specialty of northern Mexico. One of the best ways to appreciate their cooking technique is in tacos al carbon, for which the meat, after being marinated and grilled, is coarsely diced and then ...
0

by
homesicktexan
This serrano salsa verde is extremely versatile, but it's especially good with beef. When I recently ordered a taco al carbon at one of favorite Mexico City taquerias, the server brought out the usual array of table salsas. There was a tart, bright-red salsa chunky with fresh onions and cilantro. There was a smoky chipotle salsa sweet with pineapple. And there was a bright green salsa, thin and smooth. When I reached for the spoon in the green salsa, my server cautioned me, saying that the salsa was fiery. "Tiene mucha fuego!" he said. I suppose that with my light hair and blue eyes it may look like I can't handle the heat, but I told him I grew up in Texas, and snack on habaneros for fun. I then liberally doused the green salsa all over my beef taco and took a bite. He was correct. This was a fiery salsa--but it was a quick burn that didn't appear to do much harm to your lips or insides. And this salsa was fresh. If green could have a taste, this would be it. Most green salsas use tomatillos as a base, but this salsa didn't have a tomatillo's signature tang. And this salsa was almost evenly green, whereas salsa verde made with tomatillos will be riddled with countless seeds. I was curious about this salsa, so I asked my server how it was made. He refused to tell me--insisting that it was the taqueria's secret recipe. But secret or not, I had no shame and begged the server to tell me how the salsa was made. Finally, after much cajoling, the server revealed the recipe. It wasn't that much of a surprise: As I suspected, it was just a purée of serrano chiles, onion, garlic and cilantro. Such a simple salsa and yet so satisfying. We've had an abundance of serrano chiles at the farmers' market, and I can think of no better way to put a large bag of them to use. It's an extremely versatile salsa, but I especially love it with beef. About the author: Lisa Fain is a seventh-generation Texan who now hangs her hat in New York City. To keep in touch with her roots, she writes and photographs the food blog Homesick Texan.
0

by
Mexican Chef Moses Flueres
0

by
happyzhangbo
This is so flavorful and easy to prepare, tasted so good with such simple ingredients.
0

by
hayleesgrandma
Although "al carbon" means to cook over charcoal, bring this dish indoors by sautéing steak, onions, and peppers to make a one-pan taco filling reminiscent of fajitas. The piquant flavors of lime and garlic in the dressing enhance almost anything, so feel free to substitute chicken, lamb, or shrimp for the beef.
0

by
hayleesgrandma
Although "al carbon" means to cook over charcoal, bring this dish indoors by sautéing steak, onions, and peppers to make a one-pan taco filling reminiscent of fajitas. The piquant flavors of lime and garlic in the dressing enhance almost anything, so feel free to substitute chicken, lamb, or shrimp for the beef.
0

by
hayleesgrandma
Although "al carbon" means to cook over charcoal, bring this dish indoors by sautéing steak, onions, and peppers to make a one-pan taco filling reminiscent of fajitas. The piquant flavors of lime and garlic in the dressing enhance almost anything, so feel free to substitute chicken, lamb, or shrimp for the beef.
0

by
Julianna Grimes Bottcher, Cooking Light OCTOBER 2005
Although "al carbon" means to cook over charcoal, bring this dish indoors by sautéing steak, onions, and peppers to make a one-pan taco filling reminiscent of fajitas. The piquant flavors of lime and garlic in the dressing enhance almost anything, so feel free to substitute chicken, lamb, or shrimp for the beef.
0

by
Bobby Flay
0