Tacos Al Carbon are an easy and delicious grilled steak taco that will be your new favorite dinner. With delicious red chile tortillas, and fresh toppings, you will want seconds and thirds.
This post has been sponsored by The Fresh Chile Co. All opinions are mine alone.
You guys know I LOVE tacos. I’ve shared so many tacos over the last few years that when I started making these I knew you all would love them too.
What is an al Carbon taco?
Al Carbon means cooked over charcoal, or specifically a charred steak taco. It can be served with fresh onions and cilantro like a street taco, or with other toppings like caramelized onions and bell peppers, like a fajita taco.
They are served on corn or flour tortillas, and can really be customized to what ever you like. I even cooked mine over a gas grill- not charcoal- but I still got that delicious charred flavor.
This time around I used the Fresh Red Tortillas from the Fresh Chile Co. They are my favorite for these tacos!
First, can we just admire the beauty of these red tortillas. They really makes eating them so much more fun and festive!
Second, these tortillas are made using red chiles- yes please! They delicious and in case you are worried about heat- they are not spicy.
Just full of flavor. They are so good.
You can order these tasty tortillas here along with other delicious products including my favorite pure green chile (what I used in last week’s Green Chile Enchiladas), or tasty salsas like this Mama’s Red- which is what you see in the pictures in this post. So good!
These tacos are simple to make and the charred flavor really makes these on of my favorite tacos.
Tacos Al Carbon Ingredients
- Steak
- Corn Tortillas- I love these Fresh Red Tortillas
- Chopped Cilantro (learn how to chop it here!)
- Diced Onion
- Favorite Salsa- like this red salsa!
How to make tacos al Carbon?
- Season both sides of your meat with salt and pepper.
- Grill in a preheated gas or charcoal grill for 4-5 minutes, flipping halfway through.
- Slice into small pieces.
- Lightly fry your taco shells.
- Assemble tacos with meat, chopped cilantro, and onion. Top with your favorite salsa., and some lime juice!
What is carbon in Spanish?
Al Carbon is Spanish for cooking over coal and charring the meat.
What type of meat is used for tacos al Carbon?
It really is any steak that is grilled over charcoal. I recommend a thin skirt or flank steak, but you could use tri tip, round, or any other steak you want.
Tacos al Carbon vs Carne Asada?
Al Carbon is typically lightly charred steak grilled over charcoal where as carne asada is typically seared in a pan.
What type of tortilla is recommended for these tacos?
I recommend corn tortillas (especially the red tortillas). You can get about 12 tacos using regular sized corn tortillas from this recipe, or up to 20 using the mini corn tortillas.
Pair these tasty tacos with a cold soda, sweet peach tea, lemonade, or a tasty margarita. Add in a side of guacamole and some chips and you have a party waiting to happen.
I hope you enjoy this recipe as much as I do!
Watch how to make this recipe!
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Tacos Al Carbon
Ingredients
- 1 ½ lbs Thin steak like skirt steak
- Salt
- Pepper
- 12 Fresh Red Corn Tortillas from the Fresh Chile Co.
- ¼ cup Cilantro chopped
- ½ White Onion chopped
- 3 Jalapenos diced
- Limes
- 1-2 tbs Oil for frying tortillas
- Salsa of choice*
Instructions
- Preheat grill.*
- Sprinkle both sides of steak with salt and pepper. Place on grill and cook for 2 minutes, then flip and cook for 2-4 more minutes, until done.
- While meat is cooking, chop onion and cilantro, and cut limes into wedges.
- Remove cooked streak from grill and slice into small pieces.
- Heat 2 tsps oil in a small fry pan, once hot add a Fresh Red Tortilla. Fry* for 20-30 seconds, flip and repeat, then remove from fry pan. Repeat with remaining tortillas, adding 1-2 more teaspoons of oil when needed.
- Assemble tacos with meat, cilantro, onion, jalapenos and your favorite salsa.
Notes
- Traditional tacos al carbon are made over charcoal, but cooked on a gas grill worked great too.
- I recommend Fresh Chile Papa’s Red Salsa, or a good tomatillo salsa.
- I like these tacos with a softer shell, that is lightly browned and warm from frying, but if you want a crisper shell fry the tortilla until crisp.
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