Classic Beef Tacos al Carbon
Smoky grilled beef tacos seasoned with a bold blend of spices and served in warm corn tortillas. Every bite delivers charred edges, tender meat and fresh bright toppings.
Juicy grilled spiced beef tacos with fresh salsa and lime served in warm corn tortillas.
Nutrition per serving
Ingredients
protein
spice mix
base
toppings
Instructions
Season the steak
Pat the steak completely dry with paper towels. Combine cumin, garlic powder, smoked paprika, chili powder and a generous amount of salt and pepper. Rub the spice mixture all over the steak on both sides and let it sit at room temperature for 10 minutes so the seasoning penetrates the meat.
Grill to char
Heat a grill or cast iron skillet over very high heat until smoking. Cook the steak for 4 to 5 minutes per side for medium rare, pressing lightly to ensure good contact with the cooking surface. The exterior should have dark charred edges while the interior stays juicy and slightly pink.
Rest the meat
Transfer the steak to a cutting board and let it rest uncovered for 5 minutes. This step is critical because cutting too early causes all the flavorful juices to run out and leaves you with dry meat. Do not skip the resting period.
Slice and warm tortillas
Slice the rested steak against the grain into thin strips then chop into small bite sized pieces. While the steak rests warm the corn tortillas directly over a gas flame or in a dry skillet for 30 seconds per side until soft and slightly charred.
Build and serve
Double up the tortillas for structural support and fill each taco with a generous portion of chopped steak. Top with diced white onion and fresh cilantro. Squeeze lime juice over the top just before eating. Serve with your favorite salsa on the side.
Substitutions
Common mistakes
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