Tacos al Carbón are packed with the bold flavors of grilled beef and chicken, marinated with zesty lime and smoky spices, then wrapped in warm tortillas. Served with fresh toppings like onions, cilantro, salsa, and guacamole, this dish is a true street food favorite.
Yield: 4 Servings
Prep Time: 1 hour
Cook Time: 10 minutes
Rest Time: 10 minutes
Total Time: 1 hour 20 minutes
Ingredients
For the Meat Marinade:
- 1 lb skirt steak or flank steak
- 1 lb boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
the Tacos:
- 12 tortillas (corn or flour)
- 1 large onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- Lime wedges (for serving)
Serving (Optional Toppings):
- Salsa
- Guacamole
- Sour cream
Instructions
1: Marinate the Meat
- In a bowl, whisk together olive oil, lime juice, garlic, cumin, chili powder, salt, and black pepper.
- Coat the beef and chicken in the marinade, ensuring they are evenly covered.
- Cover and refrigerate for at least 1 hour (or up to 6 hours for deeper flavor).
2: Grill the Meat
- Preheat a grill or grill pan to medium-high heat.
- Grill the chicken for 5-7 minutes per side until fully cooked.
- Grill the steak for 5-7 minutes per side for medium-rare (adjust based on preference).
- Remove from heat and let the meat rest for 5 minutes before slicing.
3: Warm the Tortillas
- Place tortillas on the grill and cook for about 1 minute per side until warm and slightly charred.
4: Assemble the Tacos
- Slice the grilled beef and chicken into thin strips.
- Fill each tortilla with a mix of grilled meat, sliced onions, and fresh cilantro.
- Serve with lime wedges, salsa, guacamole, and sour cream on the side.
Tips for the Best Tacos al Carbón
- Let the meat rest before slicing to retain its juices.
- For a smoky flavor, grill over charcoal instead of gas.
- Marinate longer for deeper, richer taste.
Frequently Asked Questions
Q: Can I cook the meat on a stovetop?
Yes! Use a cast-iron skillet over medium-high heat for a great sear.
Q: What’s the best way to store leftovers?
Store grilled meat in an airtight container in the fridge for up to 3 days. Reheat on a skillet before serving.
Q: Can I use different cuts of meat?
Absolutely! Swap skirt steak for ribeye or use chicken thighs for juicier tacos.
Enjoy these delicious Tacos al Carbón, a simple and flavorful way to bring authentic Mexican street food to your table! 😊
This version keeps the authenticity while making it uniquely written and copyright-free. Let me know if you need any changes! 😊
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