![]() The process is routine with any “foreign” foods that become popular in America-the dishes evolve into presentations that non-natives find palatable, names evolve and change, and many dishes are similar, but have different “traditional” sounding names. When the love of Mexican-style foods started spreading across the United States, many variations on traditional dishes came about. So, it sounds pretty much like a fajita, but it’s not. In most cases, flour tortillas are the wrap of choice in the United States, and of course, you need those onions and peppers to make it complete. Instead of a variety of charcoal-grilled meats, the meat in the taco is typically beef. When the dish made its way into the United States, the basics stayed the same, but the preparation became a bit more refined into a specific dish. The choice of corn or flour tortillas varies, depending on the geographic location in the country. Authentic Mexican Tacos al Carbon would traditionally be made with various meats that are grilled over hot coals, which anyone who has used a charcoal grill before knows imparts a flavor you can’t get from a modern stove or oven. When you trace this term back to its roots in traditional Mexican food, you find that there are quite a few dishes that are cooked over an open fire. But what is the history of this tempting treat?Īs you may be able to infer from the word itself, the phrase “al Carbon” is a Spanish term that means something is cooked over coal. The authentic taste and aroma that Tacos al Carbon exude leave an impression on any taco lover that they will never forget. When you combine char-grilled meat with the unmistakable aroma of sautéed bell peppers and onions in a soft tortilla, it’s like a flavor-packed fajita served as a prepared taco. ![]() From upscale dining restaurants to street taco vendors, these unforgettable favorites are among the most popular choices at any establishment that serves them. The flare-ups then send up vapors that condense on the steak and give it a meaty, smoky grilled flavor.Whether you frequent the American Southwest or are a self-proclaimed connoisseur of the Tex-Mex dishes that the region is known for, you are undoubtedly familiar with Tacos al Carbon. These drips of fat, along with the juices from the meat, hit the coals and create small flare-ups. As the steak cooks, the fat melts and drips into the fire. Leaving some fat on the steak ensures lots of grill flavor. ![]() Frequent flipping helped the top and bottom shrink at about the same rate, so the steak stayed flat and browned evenly. The mediocre browning in my first test had been a result of the steak buckling as it cooked the bottom of the steak (closest to the heat source) cooked more quickly than the top, which caused its fibers to shrink and gave the meat a concave shape. These narrow strips, once sliced, would also fit nicely into 6-inch tortillas. This separated the tapered edges from the thicker center so I could grill each piece to the proper doneness. What’s more, the meat was unevenly browned and didn’t have much grill flavor.įor my second try, I sliced the steak into thirds lengthwise. The chipotle paste was a keeper, but the thinner areas of the steak were overdone. After letting the meat rest, I thinly sliced it against the grain. ![]() Grilled directly over the coals (a gas grill works well, too), the thickest part of the steak was medium‑rare (125 degrees) in 10 minutes.
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