Tacos al Carbon

Name: Tacos al Carbon
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 5 large tomatillos; 1/2 cup chopped white onion; 3 jalapeños; 1 clove garlic; 1 avocado; 1/3 cup chopped cilantro; 1/2 cup crema; salt; 2 pounds steak; salt and black pepper; Oil for the grill and to slick the meat and onions; 1 pound green onions; 18 flour tortillas; 1/2 cup chopped cilantro; 2 cups shredded cabbage; 1 large cucumber; Limes and the hot salsa of your choice

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5.0

51 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings
6 servings
Calories
567 kcal
Course
Main Course, Lunch
Cuisine
Mexican

Tacos al Carbon

Elizabeth Hodge

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These are Sonoran style carne asada tacos, with all the fixins'. Feel free to put whatever you want on your tacos.

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Ingredients

Servings

AVOCADO SALSA

5 large tomatillos, husked and sliced in half
1/2 cup chopped white onion
3 jalapeños, chopped
1 clove garlic, chopped
1 avocado, halved and pitted
1/3 cup chopped cilantro
1/2 cup crema, or 1/3 of that sour cream + milk
salt

TACOS

2 pounds steak, venison or beef (see above for cuts)
salt and black pepper
Oil for the grill and to slick the meat and onions
1 pound green onions
18 flour tortillas
1/2 cup chopped cilantro, for garmish
2 cups shredded cabbage
1 large cucumber, sliced (optional)
Limes and the hot salsa of your choice (see below)

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Instructions

SALSA

Put all the ingredients for the salsa except for the salt in a blender and puree. Add enough water to make the salsa pourable, blend again, then salt it to taste. Keep it cool while you get everything else ready.

TACOS

Salt the steak well while you get your grill ready. If you're using a thick steak like a ribeye, leave it out to come to room temperature. If a thin steak like flank, skirt, flat iron or hanger, leave it in the fridge.
Once the coals are ready, scrape off any residue, then wipe the grates with half of an onion, if you have one. Then dip a paper towel in oil or melted fat (beef fat is ideal), and wipe down the grates. Pat the steaks dry and slick with a little oil. Lay them on the hottest part of the grill.
Slick the green onions with oil, salt them, then grill alongside the meat.
Grill the steaks to the doneness you like; remember you can always cook it more if you're unsure. I prefer to flip only once to get good sear marks. Generally speaking, you'll want thin steaks on the hot part of the grill the whole time, for about 2 to 3 minutes per side. Ribeyes need that, plus more time on the cooler side of the grill.
Move the meat to a cutting board to rest, and grind black pepper over it. Let it rest for 5 to 10 minutes before chopping for tacos. Remember when doing this that you want bits -- slices tend to pull out of the tortilla when you're eating them.
To build a proper Sonoran carne asada taco, fill a warm flour tortilla with meat, then add some shredded cabbage and maybe some cilantro, some of the avocado salsa, then some hot salsa. Cucumber slices and the green onions go on the side, to eat between tacos.

Notes

Keep in mind this recipe will work with any sinew-free red meat, from beef and venison to lamb, bison or whatever.
First, read the headnotes to this post! They lay everything out.
If you can get it, use mesquite charcoal or wood for this. Mesquite is made for tacos al carbon.
Have the salsas and the garnishes made before you put the meat on the grill.
If you are buying your tortillas, go to a Latin market and look in the fridge or freezer: Sometimes they have excellent pre-made flour tortillas that will still need to be finished on a comal. These are way better than shelf stable ones.
Grind pepper. It's a thousand times better than pre-ground. And with meat this simple, you'll notice.
If for some weird reason you have leftover meat, it is great mixed with melty cheese in fried empanadas.

Nutrition Information

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Calories 567kcal (28%) Carbohydrates 60g (20%) Protein 41g (82%) Fat 19g (29%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Trans Fat 0.05g Cholesterol 10mg (3%) Sodium 831mg (35%) Potassium 1278mg (37%) Fiber 9g (36%) Sugar 9g (18%) Vitamin A 1199IU (24%) Vitamin C 43mg (48%) Calcium 252mg (25%) Iron 9mg (50%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 567 kcal

% Daily Value*

Calories	567kcal	28%
Carbohydrates	60g	20%
Protein	41g	82%
Fat	19g	29%
Saturated Fat	5g	25%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	6g	30%
Trans Fat	0.05g	3%
Cholesterol	10mg	3%
Sodium	831mg	35%
Potassium	1278mg	27%
Fiber	9g	36%
Sugar	9g	18%
Vitamin A	1199IU	24%
Vitamin C	43mg	48%
Calcium	252mg	25%
Iron	9mg	50%