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Tacos al Carbon
Created by: Howcan Team
Ingredients
- 1 lb flank steak
- 1/4 cup vegetable oil
- 2 cloves garlic, minced
- 1/4 cup fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 8 small corn tortillas
- 1/2 cup diced onion
- 1/2 cup chopped fresh cilantro
- 1/2 cup salsa
- 1 lime, cut into wedges
Instructions
- In a small bowl, mix together 1/4 cup vegetable oil, 2 cloves minced garlic, 1/4 cup fresh lime juice, 1/4 cup chopped fresh cilantro, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/2 tsp black pepper.
- Place 1 lb flank steak in a shallow dish and pour the marinade over the steak, turning to coat. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Preheat grill for high heat and lightly oil the grate.
- Grill the steak for 5 to 7 minutes per side, or to desired doneness. Remove from grill and let rest for 5 minutes.
- While the steak is resting, warm the tortillas on the grill for about 30 seconds per side.
- Slice the steak into thin strips against the grain.
- To assemble the tacos, place some steak on each tortilla, and top with diced onion, chopped cilantro, and salsa. Serve with lime wedges on the side.
- Enjoy your delicious Tacos al Carbon!
Tacos al Carbon have a rich history dating back to the 1960s in Northern Mexico, where street vendors would grill meat over charcoal, infusing it with a smoky flavor. This cooking method, known as "al carbon," became synonymous with the dish. The tradition spread to Texas, where it became popular in Tex-Mex cuisine. Today, Tacos al Carbon are a staple in Mexican and Tex-Mex restaurants worldwide. The key to this dish is the use of high-quality, marinated meat, typically beef or chicken, grilled over charcoal. The smoky, charred flavor combined with fresh tortillas and vibrant salsas makes for a truly authentic and delicious experience. For the best Tacos al Carbon, head to Mexico City or San Antonio, where renowned chefs have perfected this iconic dish.
45 min
4
450 calories
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