Tulo

Tacos al Carbon Recipe

A short citrus-garlic marinade tenderizes thin skirt steak without turning it mushy, and cooking it over very high, direct heat gives the char (the 'carbon') that defines this taco while keeping the interior juicy. Chopping the steak against the grain right off the grill keeps every bite tender.

Prep
20 min
Cook
10 min
Total
90 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lbs skirt steak
  • 1/4 cup orange juice, fresh
  • 3 tablespoons lime juice, fresh
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 medium jalapeno, minced
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 12 small corn tortillas
  • 1/2 cup white onion, finely diced
  • 1/3 cup cilantro, chopped
  • 2 limes lime wedges, for serving

Nutrition per serving

Calories
377
Protein
14g
Carbs
41g
Fat
19g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a bowl or zip-top bag, whisk together the orange juice, lime juice, garlic, olive oil, cumin, jalapeno, salt, and pepper.
  2. 2Add the skirt steak, turning to coat completely. Cover and marinate in the refrigerator for 1 to 4 hours; don't go longer than 4 hours, or the citrus acid starts to break down the surface texture into mush.
  3. 3Remove the steak from the marinade about 20 minutes before cooking and let it come closer to room temperature. Pat the surface dry with paper towels and discard the marinade.
  4. 4Heat a grill, cast-iron skillet, or grill pan over the highest heat it will go. It needs to be smoking hot before the steak goes on.
  5. 5Sear the steak for 3 to 4 minutes per side for medium-rare, until deeply charred in spots. Skirt steak is thin, so it cooks fast; check with an instant-read thermometer and pull it at 130-135°F (54-57°C) for medium-rare, since it will rise a few more degrees as it rests.USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
  6. 6Transfer the steak to a cutting board and let it rest for 5 minutes.
  7. 7While the steak rests, warm the tortillas directly over a gas flame or in a dry skillet until lightly charred and pliable, about 20 to 30 seconds per side.
  8. 8Slice the steak against the grain into thin strips, then chop into smaller bite-sized pieces.
  9. 9Pile the chopped steak onto the warm tortillas and top with diced onion and cilantro. Serve immediately with lime wedges.
How to Use a Meat Thermometer

Tips & variations

  • Skirt steak is traditional, but flank steak or flap steak work with the same marinade and cook time.
  • Add a splash of pineapple juice to the marinade for extra sweetness and tenderizing enzymes, common in coastal Mexican versions.
  • Char a few whole jalapenos or a quartered onion alongside the steak on the grill and chop them into the tacos for smoky heat.
  • Double the marinade and use a portion as a drizzling sauce after cooking for extra brightness.

Storage & reheating

Store leftover chopped steak in an airtight container in the refrigerator for up to 3 days. Reheat in a hot, dry skillet for a minute or two to re-crisp the edges; microwaving works but softens the char. Warm tortillas fresh rather than storing them assembled.

Tips from the Tulo kitchen

  • Bringing the steak closer to room temperature before searing helps it cook more evenly instead of staying cold in the center while the outside chars.
  • A cast-iron skillet gets just as hot and charred as a grill if cooking indoors, just run the exhaust fan since it will smoke.

FAQ

What does 'al carbon' actually mean?

It translates to 'over coals' or 'charcoal-grilled,' referring to the high-heat, open-flame cooking method rather than a specific cut of meat, though skirt or flank steak is most traditional.

How is tacos al carbon different from carne asada tacos?

They're closely related; carne asada is the general term for grilled, marinated beef, while al carbon specifically emphasizes cooking over live coals or very high direct heat for a heavier char.

Can I make this in the oven?

A broiler set to high with the steak 3 to 4 inches from the element gets closer to grill-level char than baking, but it won't fully replicate live-fire flavor.

Why did my steak turn out chewy?

This usually means it was sliced with the grain instead of against it, or overcooked past medium; skirt steak toughens quickly beyond medium doneness.

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