STS Cookin': Tacos Al Carbon

Greetings to you all from a sunny and hot California. I can now say that I have been to and lived near all 3 Death Valley's in the United States. And yes, the one out here is pretty hot.

In honor of my new home for the year, I decided to go south of the border for something called Tacos Al Carbon. For those of you who are Spanish deficient, al carbon is a phrase for cooking over coals, in this case skirt steak. Now this is extremely similar to fajitas, the difference being when served in a restaurant a fajita is do-it-yourself while tacos al carbon are already assembled. This is a perfect tailgating food if you you are looking for something different. Skirt steak cooks really fast and is relatively cheap, at least near me. You can also marinade in zip lock bags and cook as needed. Any extras can go home with you.

This recipe comes from a new favorite of mine, Homesick Texan. This lady lives up in New York City and has published two books in addition to updating her blog. All of her recipes are Texas dishes she had growing up, with a few modifications over time. Enjoy.

Ingredients:

1/2 cup Lime Juice

4 cloves Garlic

1/4 cup Cilantro

1 Jalapeno Chile, seeded and chopped

1 tsp Cumin

1 tsp Salt

1 tbls Black Pepper

2 lbs. Skirt Steak

1 tsp Vegetable Oil

4 Green Onions

Flour Tortialls, Cheese, Salsa, etc. Basically taco fixings of your choice.

Instructions:

1. In a blender, mix the lime juice, garlic, cilantro, jalapeno, cumin, salt, and black pepper.


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2. Pour the marinade into a ziploc bag and add the skirt steak. Marinate for 2-8 hours in the fridge.


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3. Remove the steak and wash off the marinade. Let the steak come up to room temperature before grilling.

4. Place the steak on the grill, I use propane and had the temp on medium-high. I cooked about 2-3 minutes on both sides. Watch carefully.


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5. Remove from the grill and let rest for 10-15 minutes. Slice steak against the grain into strips. Make tacos by adding meat, cheese, green onions, and anything else that tickles your fancy. I'm partial to sour cream and salsa.


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