Tacos al Carbon

Grilled meat seared over high heat, remaining juicy inside. The aroma of charred beef mingles with the bright freshness of lime and chopped cilantro.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 790
• Protein: 42 g
• Carbs: 69 g
• Fat: 35 g

Ingredients

• 600 g Beef flank steak ( whole )
• 8 piece Soft tortilla (for filling), made from corn ( to warm )
• 1 piece White onion ( finely diced )
• 1 piece Fresh cilantro ( leaves picked and chopped )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( in wedges )
• 2 piece Garlic ( minced )
• 2 tbsp Extra virgin olive oil
• 1 tsp Hot pepper en poudre
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 150 ml Salsa Roja

Instructions

1. Meat Marinade

   Finely chop the garlic. Rub the flank steak with oil, garlic, and chili powder. Let rest for 15 minutes to allow the flavors to penetrate the meat fibers.

2. Grilling

   Sear the meat on a very hot grill or a smoking pan. We want a brown and crispy crust. Cook for 3 to 4 minutes per side to keep it rare.

3. Resting and Slicing

   Let the meat rest on a board for 5 minutes. Then cut into thin strips at an angle, against the grain, to ensure a tender bite.

4. Heating Tortillas

   Quickly heat the tortillas dry in a hot pan. They should soften and become slightly hot to the touch.

5. Assembly

   Fill the tortillas with the meat. Add the chopped onion, fresh cilantro, drizzle with salsa roja, and squeeze a lime wedge to wake up the beef fat.

Chef's tips

• Never cut the meat right off the grill; all the juices would escape onto the board.
• The grill must be smoking hot before placing the meat to achieve that characteristic 'carbon' smoky flavor.

Storage

The meat keeps for 2 days in the fridge, but tacos must be assembled last minute to prevent the tortilla from getting soggy.