Tacos Al Carbon-Carne Asada

If you are grilling, then you should be grilling some carne asada for tacos al carbon!
Course Main Course
Cuisine Mexican
Servings 6 Servings


For Steak

  • 2 pounds flank steak sliced thin into 4 pieces
  • Kosher salt
  • Fresh Cracked pepper
  • Molcajete chile garlic sauce

Sauce/Marinade Ingredients

  • 1 tablespoon peppercorns
  • 1 tablespoon cumin seeds
  • 1 tablespoon Mexican oregano
  • 4-6 chile de arbol
  • 1/2 tablespoon coarse sea salt
  • 6 cloves garlic sliced
  • Juice of 1 1/2 limes
  • 1/2 cup grapeseed olive or canola oil
  • 1 1/2 tablespoons dijon mustard optional


Directions For Sauce-Marinade

  • To a skillet add the peppercorns, cumin seeds, oregano and chile de arbol. Heat to medium. After a few minutes the spices and chiles will become aromatic. Stir and cook for just another 30 seconds to 1 minute. Remove from pan ad transfer to a spice grinder or the molcajete. Grind down to a coarse powder. Pour into a bowl.
  • To the molcajete, add the salt and garlic. The salt will help break down the garlic and also season the sauce. Grind until you have a paste with some garlic bits. To the garlic, add the lime juice and mix. Pour this mixture into the bowl with spices, add oil and mustard. Whisk until smooth.  I pour mine into a plastic squeeze bottle. This makes it easier to squirt onto meat while it grills. Taste for salt and set aside.
  • When ready to grill, season room temperature steak lightly with salt and pepper. Prepare grill and heat to medium/high. Right before you grill, brush grates with oil, add steaks and grill for  about 3-5 minutes per side. Add some of the chile garlic sauce as you  grill and turn them. Remove from heat, add more sauce, cover and let rest for a few minutes. Slice thin or chop for tacos or tortas. Serve with extra sauce.