Tacos Al Carbon-Carne Asada
If you are grilling, then you should be grilling some carne asada for tacos al carbon!
Servings 6 Servings
- 2 pounds flank steak sliced thin into 4 pieces
- Kosher salt
- Fresh Cracked pepper
- Molcajete chile garlic sauce
- 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.