This Tacos al Carbon recipe was created for home cooks just like you, and it's guaranteed to satisfy every last one of your Mexican food cravings. The beef cooks quickly on the stovetop and comes slammed with flavor thanks to a quick an easy cilantro-lime marinade. Check out our simple list of fixings to morph your dinner table into a full-blown Mexican restaurant experience!
I've ordered this dish no less than 1,000 times, and know exactly what it is you're looking for when it comes to Tacos al Carbon. As a professional recipe developer and avid Tex-Mex lover, I considered it my mission to recreate the perfect rendition at home. And, guess what? Mission accomplished.
Tex-Mex is absolutely my specialty, so if you're looking for an easy weeknight dinner, you're in the right spot. In fact, you might want to add these beefy recipes for your dinner table: Tex-Mex Beef Enchiladas, Steak Quesadillas, and taco meat recipe. So. Good.
THE EVOLUTION OF A TEX-MEX FAVORITE
Ninfa Rodriguez Laurenzo (a native of Rio Grande Valley in South Texas) is responsible for the beloved dish, Tacos al Carbon, which she proudly began serving at her famous Tex-Mex restaurant Ninfa's in Houston, Texas.
As some might have guessed, Tacos al Carbon is an evolution of the sizzling spectacle you can hear coming a mile away -- fajitas. And, both dishes are about as Tex-Mex as it gets in origin.
The history of fajitas has been traced back to the 1930s in the ranchlands of South and West Texas. Ranch owners would give throwaway cuts, like skirt steak, to the Mexican ranch hands and cowboys as part of their pay. The Mexican cowboys would cook the skirt steak over coals, and this is where the beef fajita tradition began.
WHAT DOES TACOS AL CARBON MEAN?
Tacos al Carbon translates to "grilled taco" or "meat over charcoals," which makes perfect sense if we recall its fajita origins of skirt steak over an open flame.
However, this is not necessarily the case for Tacos al Carbon...anymore. Often, Mexican restaurants prepare the beef over commercial flat tops.
WHAT ARE TACOS AL CARBON?
Tacos al Carbon are essentially assembled fajita tacos, and they have the same main components:
- Fajita beef (or chicken)
- Tortillas
- Sauteed onions
- Mexican salad of pico de gallo and shredded lettuce
The difference is that Tacos al Carbon comes plated as assembled tacos, whereas fajitas come over a bed of cooked onions and peppers, and land on the table in a sizzling cast iron platter with tortillas on the side.
TACOS AL CARBON VS. CARNE ASADA?
While both dishes involve delicious grilled meat, Tacos al Carbon specifically focuses on the charcoal-grilled aspect, whereas Carne Asada's focus is the marinade and grilled components. Carne Asada literally means "grilled meat."
If you love Tacos al Carbon, check out our Steak Burritos as well!
TACOS AL CARBON INGREDIENTS
- The Steak | For this recipe, we recommend going with flank steak over skirt steak. It's less chewy, more tender, and still boasts that great big beefy flavor we know and love. Plus, it's way easier to fit in a cast iron pan. You'll want your flank steaks to be no more than ¾" thick.
- Flour Tortillas | Tacos al Carbon comes standard with flour tortillas, but if you have a gluten allergy, you can (of course) sub in corn tortillas.
- The Marinade | A simple marinade of lime juice, cilantro, garlic, and oil is perfect for getting the most flavor out of your steak.
- Sides and Toppings | Tacos al Carbon traditionally comes with a side of Spanish rice and charro beans. Some restaurants serve it with a bonus side of queso, but almost all will include the standard Mexican side salad of shredded lettuce and pico de gallo.
HOW TO MAKE TACOS AL CARBON
- Prepare the marinade | Make the marinade and marinate the flank steak.
2. Prepare the beef | Pat beef dry and season.
3. Ready the skillet | Bring the cast iron skillet to medium-high to high heat
and add oil.
4. Sear | Cook the beef 6-7 minutes on the first side, flip and sear 4-5 minutes
more. Set aside to rest.
5. Slice | Cutting against the grain, slice the beef as thin as possible.
6. Serve | Enjoy Tacos al Carbon rolled in flour tortillas with desired toppings
like guacamole, pico de gallo, shredded cheese, sour cream, and sides!
For even more big, beefy flavor try our carne guisada next!
HOT TIP FOR COOKING FLANK STEAK
The thickness of your flank steak matters. If it is thicker than ¾", it will very likely be rare if you use the indicated cook times in this recipe. Thinner flank steaks are best for quick cooking on the stovetop, but if you cannot find one, there is a fix.
If your flank steak is between 1-to-1-¼" thick, follow these steps:
- Before searing the steak, preheat your oven to 375°F degrees.
- Cook the steak as indicated in the recipe card.
- Then, transfer it to a baking sheet and bake for 7-10 more minutes, depending on how "done" you like your beef.
Tacos al Carbon
Ingredients
- ½ cup freshly squeezed lime juice (about 4-6 limes)
- 1 tablespoon + 1 ½ teaspoon Kosher salt, separated
- 2 teaspoons granulated sugar
- 3 teaspoons black pepper, separated
- 1 cup + 4 tablespoons canola or avocado oil, separated
- ¼ cup chopped cilantro
- 4 cloves of garlic, roughly chopped
- 2 pounds flank steak (no more than ¾" thick -- see note below)
- 12 flour tortillas
- Topping Ideas: Queso, shredded cheese, guacamole, pico de gallo, shredded lettuce, or sour cream
Instructions
- Add the lime juice, 1 tablespoon Kosher salt, sugar, and 1 ½ teaspoons pepper to a small mixing bowl and whisk to combine. Slowly drizzle in 1 cup of oil, whisking all the while. Then, add the cilantro and garlic and stir to combine.
- Transfer the marinade to a zip-top bag and add the flank steak. Refrigerate for at least 4 hours or up to overnight.
- Remove the beef from the bag and pat dry with a paper towel. Drizzle with 1 tablespoon of oil and sprinkle with 1 ½ teaspoon Kosher salt and 1 teaspoon pepper. Rub all over to adhere, and set aside until ready to use.
- Add the remaining 3 tablespoons of oil to a large, skillet (preferably cast iron) over medium-high to high heat. Once the oil has come to temperature, sear the steak for 6-7 minutes on the first side, turn, and sear for 4-5 minutes more.
- Allow to rest 10 minutes. Then, slice the beef as thin as possible (cutting against the grain), roll in flour tortillas, and top as desired.
Notes
Nutrition
Sources: The Austin Chronicle | Fajitas History, The Kitchn | What's the Difference Between Skirt and Flank Steak?
Lisa says
This meat looks so tender and juicy, my mouth is watering just looking at it! I can't wait to give this recipe a try! 🙂
Deanne says
I've never met a taco I didn't love and this one looks exceptionally drool worthy! I will be making this very soon!
Heidy L. McCallum says
This looks absolutely delish--- I am starving and these images made me want tacos like an insane lady lol. They are on my list to make in the next few days!
Anita says
Those grilled meat look absolutely mouthwatering. When my hubby is willing to fire up the grill, I know what I'll be making LOL. 🙂
Jeannette (Jay Joy) says
your photos are making my mouth water! Thank you so much for the little history lesson on where fajitas originated! (Ranch owners would give throwaway cuts to the Mexican ranchhands and cowboys as part of their pay)
Chichi says
This recipe is definitely a must try. With all the drool worthy pictures here. I better go gather my ingredients and give this a try. Love the alternative of searing it in a cast iron skillet.
Stine Mari says
That beef looks incredibly flavorful and delicious! Next time I`m having tacos, I will try this version. Can`t wait!
Jacqui Debono says
I love the simplicity of these! They look filling but not too heavy, and quick and easy to make. Definitely putting these on our taco rotation!
Cathleen @ A Taste of Madness says
Can you believe that I have never made tacos at home??? What is wrong with me?? These look so good, I think I will need to buy all of the ingredients for this tonight!!
Ramona says
Beautiful, mouth watering and delicious recipe - I am making this right away with the picanha rump that I have in the fridge - thank you so much for sharing this gorgeous recipe. Right timing for me - great inspo!
Amanda says
What a great taco recipe! The meat is so flavorful, and I love these tacos on soft flour tortillas. Can't wait to make these again. Thanks for sharing!
Renu says
The pics are so tempting that one would like to just grab and go. The meat looks perfectly cooked. Loved reading the difference between tacos and fajitas
Erika says
I could eat tacos everyday, and these look soooo good!
GUNJAN C Dudani says
My daughter loves tacos. Definitely making this but I may substitute meat with black beans since we are vegetarians. Do you think it will still taste the same or would you recommend some other alternative to meat in this recipe.
Candiss says
I love steak, fajitas, and tacos so these tacos al carbon sound like the perfect thing to me! I can not wait to try them!
Sophie says
Have heard really great things about this taco. Thanks for the detailed post and recipe.
Jenni LeBaron says
This Tacos al Carbon recipe is making my mouth water. That steak looks perfectly tender, the marinade looks wonderful, and I love the idea of making thee tacos for our next Taco Tuesday!
Gloria | Homemade & Yummy says
We are Mexcian food lovers for sure. I know this would be a warm welcome next theme dinner night. The perfect taco for sure.
Mikayla says
Oooh my stomach is growling looking at your pictures! That is some gorgeous beef! Somehow I've never had tacos al carbon, but you have most definitely inspired me to add it to my menu ASAP!
Paula Montenegro says
OMG, you have no idea how hungry your images made me! They look succulent and perfectly cooked, SO tempting! Thanks for sharing.
Denise says
That meat looks cooked perfectly! It looks delicious and filling.
Colleen says
These tacos look beyond delicious, and I so agree about the cast iron skillet. I love the fajita history lesson too. Great recipe!
Cathleen @ A Taste of Madness says
This sounds perfect for me! All of my dinners have been so boring lately. Bookmarking to make later!!
Kate says
On the close up picture of this steak you can tell how juicy and delicious it is, it made my mouth water! Looks soooo good!!
Kelly Anthony says
Thank you, Kate!
Lauren says
Such a great go to recipe! Love the marinade on this and how versatile the options are for the first meal or leftovers.
Amy says
I’ve never had Tacos al Carbon. I love the authenticity of this tex-mex dish! The meat looks tender and I appreciate all the tips.
Daniela says
I'm def a big time taco fan and these tacos al carbon look and sound delish!!! Thanks so much for sharing :).
Jo says
These tacos are absolutely delight. I never made a tacos in the form of roll. I love the idea and I can't wait to get my family with some tacos shortly.
Aline says
We absolutely love this recipe, and it is a total hit at our home from midweek dinners to small group gatherings. We love you Kelly! <3
Lathiya says
Never heard this before. Thanks for explaining the name of the dish and the tacos looks absolutely spectacular.
Colleen says
I could definitely dig right into this! I love using flank steak, it's so flavorful when it's cooked right, and it clearly is in these tacos!
Heidy says
This looks wonderful. I am hungry, and these images made me crave tacos pretty badly lol.. They are on my list to make in the next few days. I think I have everything I need at the house.
Amy Liu Dong says
This tacos look so amazing! It is one of our favorite dish to eat in our home and I can actually this all day long. Delicious!
Erin says
I have been intimidated by cooking steak for tacos because I worry it will be tough. I need to try this marinade and get over my fear. I love to order these at a restaurant!!
Tammy says
I love that you used flank steak because like you said, skirt steak can be tough. These tacos are just bursting with so much delicious and flavors! My mouth is watering and I'd love one right now 😀
Kari says
These look like really delicious snacks. I love steak anything so this is a winner for me.
Danielle says
It is definitely one of the easiest taco recipes I've seen. And the tacos look absolutely amazing. And great insights on flank steak - very helpful!
Leslie says
You're killing me with that side of queso! Seriously, if this was the last meal I ever ate, I would be in heaven!
Elaine says
It is always a good time for tacos 🙂 Especially if they are as good as these tacos al carbon! Fantastic execution - looking forward to making these some time next week!
Lori | The Kitchen Whisperer says
Oh these look absolutely incredible! I just had lunch and I'm like "Yes, I want 4 of these please!" I love how easy this recipe is!
Kacey Perez says
Oh my gosh these looks so delicious! And easy too!
Anita says
Wow, the simple marinade is so effective at making the meat juicy and super flavorful. The whole dish is just as lovely. 🙂
Dolly @ Thrifty in the Kitchen says
Wow! These would be perfect for Cinco de Mayo! They look absolutely delicious!
veenaazmanov says
This looks super delicious and mouth melting. I can have it as a snack or as a meal too. Yum
Emily Liao says
The steak was perfectly tender and perfect for tacos! Will definitely be making this again for Cinco De Mayo tonight 😉
Cindy Gordon says
The kids have been so active in the kitchen during quarantine. They have had fun picking out recipes and making them. They picked out your recipe and we made it today! It was a hit!
Linda says
Kelly,Kelly,Kelly!
This was sooooooo good! We made this tonight and couldn’t stop talking about it! Even my husband keeps talking about it.(he orders this if/when we can go out so wanted to try at home and came across your recipe site).
The flavor is excellent. We have this device that pokes holes in the meat and it helped flatten the steak thin(per instructions). Then we put in a food tumbler that also sucks the air out. (If you can afford check out on Amazon) It made the marinade penetrate the steak and turned out so so good.
We will definitely have this in a regular meal rotation.
Thank You so much and can’t wait to try other recipes!