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Tacos Al Carbon

Tacos al carbon is a Sonoran favorite! Recipe from Cook's Illustrated.

Prep Time
20 mins
Cook Time
20 mins
resting time
10 mins
Total Time
45 mins
Servings: 6 servings
Calories: 370 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

Marinade/Paste
  • 2 teaspoons canned chipotle chile in adobo sauce diced (reserve some of the adobo sauce for the jalapeno-green onion salsa.
  • 1 1/2 teaspoon kosher salt
  • 3/4 teaspoon ground cumin
  • 1 Tablespoon olive oil
  • 1 1/2 pounds flank steak
Jalapeno-Green Onion Salsa
  • 2 jalapeño 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
    Cup of Yum
  1. Combine 1 Tablespoon oil, 2 teaspoons chipotle, 1 1/2 teaspoons salt, and cumin in a small bowl.
  2. Cut flank or skirt lengthwise into strips approximately 2-3" wide. Rub the chipotle marinade on all sides of the meat.
  3. At this point, steak can be frozen or refrigerated until ready to grill.
  4. While steak is marinating, prepare charcoal or gas grill.
  5. 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.
  6. Once meat is cooked, cover it while making the Jalapeno-Green Onion Salsa.
  7. 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
  1. 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.
  2. Once green onions and jalapenos are cooked, place in a bowl and cover with plastic wrap.
  3. 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.
  4. 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
  • Meat can be refrigerated for 24 hours with marinade for more flavor.
  • 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.

Nutrition Information

Serving 1serving Calories 370kcal (19%) Carbohydrates 28g (9%) Protein 28g (56%) Fat 17g (26%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Cholesterol 75mg (25%) Sodium 1061mg (44%) Potassium 579mg (17%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 412IU (8%) Vitamin C 14mg (16%) Calcium 109mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 370

% Daily Value*

Serving 1serving
Calories 370kcal 19%
Carbohydrates 28g 9%
Protein 28g 56%
Fat 17g 26%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Cholesterol 75mg 25%
Sodium 1061mg 44%
Potassium 579mg 12%
Fiber 4g 16%
Sugar 2g 4%
Vitamin A 412IU 8%
Vitamin C 14mg 16%
Calcium 109mg 11%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.