Tacos Al Carbon Food

TACOS AL CARBON

Tacos al Carbon image

A quick and easy preparation for the best Tacos al Carbon at home (and indoors)! Featuring flavorful, pan-seared flank steak and flour tortillas.

Provided by Kelly Anthony

Time 4h23m

Number Of Ingredients 10

Ingredients

1/2 cup freshly squeezed lime juice ((about 4-6 limes))
1 tablespoon + 1 1/2 teaspoon Kosher salt, separated
2 teaspoons granulated sugar
3 teaspoons black pepper, separated
1 cup + 4 tablespoons canola or avocado oil, separated
1/4 cup chopped cilantro
4 cloves of garlic, roughly chopped
2 pounds flank steak ((no more than 3/4" thick -- see note below))
12 flour tortillas
Topping Ideas: Queso, shredded cheese, guacamole, pico de gallo, shredded lettuce, or sour cream

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.

Nutrition Facts : Calories 431 kcal, Carbohydrate 31 g, Protein 37 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 91 mg, Sodium 492 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

TACO AL CARBON

Taco al Carbon image

Provided by Food Network

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/2 pound corn masa
7 1/2 ounces water
1 1/4 pounds chicken breast
1 1/2 ounces lime juice
3/4 ounces garlic
1/4 tablespoon salt
1/4 tablespoon pepper
1 1/2 ounces vegetable oil
3/8 ounces chopped jalapeno pepper
1/4-ounce cilantro
1/2 teaspoon red crushed chilies
3/4-ounce and 1 teaspoon liquid smoke (optional)
4 ounces green tomatillos
1/2-ounce chopped onions
1/2-ounce cilantro
1 serrano pepper
Salt, to taste

Steps:

To make the corn tortillas: Mix corn masa with water to make tortilla dough. Form a ball using 1 ounce of the dough. Place it into the tortilla press to form 1 tortilla and transfer onto a hot grill until it is well cooked on both sides. The tortilla will be soft and puffed when done.
For Chicken Fajita Filling: First, marinate the chicken breast in lime juice, garlic, salt, pepper, oil, jalapeno pepper, cilantro, red chilies and liquid smoke. After marinated and cooked on both sides on the grill, cut into thin strips.
For tomatillo Sauce: Roast the tomatillos and serrano peppers on the grill. Use Mexican stone bowl mortar to mash up the ingredients. Mash all the ingredients, keeping it chunky. Add salt to taste. To assemble Tacos Al Carbon: Fill 1 tortilla with the chicken and tomatillo sauce and roll.

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