Taco Al Carbon Food

TACOS AL CARBON

Steps:

• Add the lime juice, 1 tablespoon Kosher salt, sugar, and 1 1/2 teaspoons pepper to a small mixing bowl and whisk to combine. Slowly drizzle in 1 cup of oil, whisking all the while. Then, add the cilantro and garlic and stir to combine.
• Transfer the marinade to a zip-top bag and add the flank steak. Refrigerate for at least 4 hours or up to overnight.
• Remove the beef from the bag and pat dry with a paper towel. Drizzle with 1 tablespoon of oil and sprinkle with 1 1/2 teaspoon Kosher salt and 1 teaspoon pepper. Rub all over to adhere, and set aside until ready to use.
• Add the remaining 3 tablespoons of oil to a large, skillet (preferably cast iron) over medium-high to high heat. Once the oil has come to temperature, sear the steak for 6-7 minutes on the first side, turn, and sear for 4-5 minutes more.
• Allow to rest 10 minutes. Then, slice the beef as thin as possible (cutting against the grain), roll in flour tortillas, and top as desired.

LOBSTER TACO AL CARBONE

Steps:

• Whisk together the lime zest and juice, chipotle, honey and olive oil in a medium bowl. Add the tomatoes, onion and cilantro and mix until combined. Season with salt and pepper, to taste.
• Heat grill to high.
• Brush the lobster flesh with some of the canola oil and season with salt and pepper, to taste. Put on the grill, flesh side down, and grill until slightly charred and just cooked through, about 5 minutes. Remove the meat from the shell and coarsely chop. Put the chopped lobster into a bowl, along with the green onions and mix to combine.
• Put the tortillas on a flat surface and evenly divide the cheese over the surface. Put a few heaping tablespoons of the lobster in the center. Fold the tortillas over, brush the tops with oil and grill, oil side down, until slightly charred, about 1 minute. Brush the top side of the tortillas with oil, flip over and continue grilling until slightly charred and cheese just melts. Arrange the tortillas on a serving platter and garnish with cilantro.

TACOS AL CARBON WITH AVOCADO SALSA

Steps:

• Lightly sprinkle meat with seasoning salt.
• Cut into 3-4 large pieces.
• Mix lime and lemon juices, garlic, cilantro, and olive oil.
• Place meat and marinade in plastic bag or plastic bowl.
• Marinate 4-6 hours, turning occasionally.
• Discard marinade.
• Grill meat over medium heat@ 15 minutes, turning occasionally.
• Cook steak until desired doneness, the 15 minutes over medium heat creates medium done steak.
• Cut into strips and serve in corn tortillas.
• Top with 1-2 Tbl.
• of Avocado salsa.
• While meat is cooking chop up ingredients for Avocado salsa, sprinkle with lime juice and seasoning salt.
• I leave avocado pits in mixture to prevent discoloration.
• To warm tortillas you may wrap them in foil and place on grill or wrap in paper towels and microwave for 30-45 seconds.
• Sprinkle with a small amount of water if tortillas are very dry before warming them.

TACOS DE ARRACHERA AL CARBON

Steps:

• Marinate the meat for at least one hour in a mixture of 1/2 onion and the garlic, lime juice, cumin and a 1/2 teaspoon salt.
• Grill peppers and onion over open flame until blackened.
• Remove excess marinade, oil steak lightly and grill (1 1/2- 2 minutes for medium rare).
• Cut steak into strips making sure to cut against the grain.
• Combine with grilled onions and peppers.
• Serve with corn tortillas.
• Sprinkle just before serving with lime wedges.