Tacos al Carbón
One of the most common taco styles in Mexico, tacos al carbón are simply tacos whose fillings are cooked quickly on a coal-fired grill or griddle. Mexican butchers usually sell meat already sliced paper-thin, but you can slice it yourself, then pound it thin with a tenderizer.
- Beef, chicken, or pork, sliced or pounded thin, lightly salted
- Corn tortillas
- White onion, minced
- Cilantro, minced
- Roasted tomatillo salsa (above)
- Lime wedges
On a blazing-hot grill or griddle, sear meat for about a minute on each side, until it's just cooked through. Pile meat into heated tortillas with onion, cilantro, salsa, and a squeeze of lime.
Roasted Tomatillo Salsa
- 1 lb tomatillos, husked and rinsed
- 4 serrano or jalapeño chilies
- 2 cloves garlic
- ½ white onion, sliced ½-inch thick
- 3 tbsp minced cilantro
- ½ tsp salt
Under a broiler, cook the tomatillos, chilies, garlic, and onion, turning occasionally, until soft and lightly charred. Stem the chilies, peel the garlic, then add tomatillos, chilies, garlic, and onion into a blender. Mix until almost smooth. Stir in cilantro, and add salt to taste or water to thin, if needed. For a red salsa, substitute 6 canned chipotle chilies.