Beef Tacos al Carbon


Beef Tacos al Carbon


  • 1 lb flank steak
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and chopped
  • 1/2 cup fresh cilantro, chopped
  • 8 corn tortillas
  • 1 lime, cut into wedges
  • 1 avocado, sliced
  • 1/4 cup cotija cheese, crumbled
  • 1/4 cup sour cream (optional)


  1. Season the flank steak with salt and pepper.
  2. Heat one tablespoon of olive oil in a skillet over medium-high heat. Add the steak and cook to your desired level of doneness, about 5-6 minutes per side for medium-rare. Remove from heat, let rest for a few minutes, then cut into thin strips.
  3. In the same skillet, add the remaining olive oil, chopped onion, garlic, and jalapeno. Sauté until the onions are translucent and tender, about 5 minutes.
  4. Return the steak strips to the skillet, add cilantro, and toss everything together. Cook for an additional 2 minutes.
  5. Warm the corn tortillas in a separate pan or directly over the stove flame for a few seconds on each side.
  6. Assemble the tacos by placing a portion of the beef mixture onto each tortilla. Top with avocado slices, crumbled cotija cheese, and a dollop of sour cream if desired.
  7. Serve immediately with lime wedges on the side.


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