Chicken Al Carbon Tacos Recipes

TACOS AL CARBON

Steps:

• Add the lime juice, 1 tablespoon Kosher salt, sugar, and 1 1/2 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 1/2 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.

CHICKEN AL CARBON WITH CILANTRO SALSA

Steps:

• Wash the chicken breasts and place in a large stainless steel or plastic container. Pour on the marinade, cover and refrigerate at least 6 hours, or overnight.
• Preheat the grill or broiler until very hot.
• Grill the chicken breasts, skin side down on the grill, or skin side up in the broiler, 2 to 3 minutes. Then turn and cook the other side. Keep turning the chicken every minute or 2 to avoid blackening or sticking; total cooking time is 10 to 12 minutes for small breasts and 18 to 20 for larger breasts. (We always cook chicken breasts with the skin on for flavor. For skinless chicken, we just remove it before serving.)
• Serve hot on top of red rice and black beans. Top with the Orange Salsa.
• Combine the orange juice, lime juice and chile(s) in a small saucepan and bring to a boil. Reduce to a simmer and cook, uncovered, until the chili(s) is plump, about 5 minutes. Set aside to cool.
• Transfer the citrus mixture to a blender. Add the remaining ingredients and puree until smooth.

TACO AL CARBON

Steps:

• To make the corn tortillas: Mix corn masa with water to make tortilla dough. Form a ball using 1 ounce of the dough. Place it into the tortilla press to form 1 tortilla and transfer onto a hot grill until it is well cooked on both sides. The tortilla will be soft and puffed when done.
• For Chicken Fajita Filling: First, marinate the chicken breast in lime juice, garlic, salt, pepper, oil, jalapeno pepper, cilantro, red chilies and liquid smoke. After marinated and cooked on both sides on the grill, cut into thin strips.
• For tomatillo Sauce: Roast the tomatillos and serrano peppers on the grill. Use Mexican stone bowl mortar to mash up the ingredients. Mash all the ingredients, keeping it chunky. Add salt to taste. To assemble Tacos Al Carbon: Fill 1 tortilla with the chicken and tomatillo sauce and roll.