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Tacos al Carbon

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

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

Ingredients

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)

Instructions

SALSA
    Cup of Yum
  1. 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
  1. 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.
  2. 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.
  3. Slick the green onions with oil, salt them, then grill alongside the meat.
  4. 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.
  5. 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.
  6. 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

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

% 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%

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