How to Make Tacos al Carbón (Grilled Steak Tacos)
How to Make Tacos al Carbón (Grilled Steak Tacos) is a medium Mexican recipe that serves 4. 410 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 30 min | Cook: 37 min | Total: 1 hr 22 min
Cost: $17.90 total, $4.48 per serving
Ingredients
- 1.5 lb Flank Steak (Leave about 1/8 inch of fat on the surface for rendering; cut into three strips 2‑3 inches wide with the grain)
- 3 tbsp Extra Virgin Olive Oil (Divided: 1 tbsp for spice paste, 2 tbsp for salsa)
- 2 tsp Chipotle Chilies in Adobo (Minced; smoky jalapeño peppers packed in adobo sauce)
- 2 tsp Kosher Salt
- 0.75 tsp Ground Cumin
- 12 pieces Corn Tortillas (Prefer fresh, 6‑inch size; keep wrapped until grilling)
- 20 stalks Scallions (White and green parts both used; charred for salsa)
- 2 pieces Jalapeño Peppers (Grilled whole, skin may char off; seeds optional for heat)
- 1.5 tbsp Lime Juice (Freshly squeezed)
- 1 tsp Adobo Sauce (From the chipotle can; adds depth to salsa)
- 0.25 cup Cilantro Leaves (Roughly chopped; optional garnish)
- 4 tbsp Sour Cream (Divided, 1 tbsp per serving)
Instructions
Trim and Slice Steak
Trim any excess fat, leaving about 1/8 inch of fat on the surface. Cut the flank steak into three strips about 2‑3 inches wide, keeping the grain direction.
Time: PT5M
Make Chipotle‑Cumin Paste
In a small bowl combine 1 tbsp olive oil, 2 tsp minced chipotle chilies, 1.5 tsp kosher salt, and 0.75 tsp ground cumin. Stir until a paste forms.
Time: PT2M
Season the Steak
Rub the chipotle‑cumin paste all over the steak strips, coating both sides evenly.
Time: PT3M
Prep Vegetables
Trim the scallion roots, keep the white and green parts together. Halve the jalapeños lengthwise; set aside seeds if you prefer less heat.
Time: PT5M
Preheat Grill
Light the grill and preheat on high for about 15 minutes until the grates are hot (≈450°F).
Time: PT15M
Temperature: 450°F
Clean and Oil Grates
Using a paper towel dipped in a little oil, wipe the grates to prevent sticking.
Time: PT2M
Create Two‑Zone Fire
Turn off one burner (or move coals to one side) to create a cooler zone for resting meat.
Time: PT1M
Grill the Steak
Place steak strips on the hot side of the grill. Flip every 2 minutes to avoid buckling. Grill total 10 minutes, or until internal temperature reaches 125°F for medium.
Time: PT10M
Temperature: 450°F
Grill Jalapeños
Add the halved jalapeños to the hot side. Turn a quarter turn every 2 minutes. Grill 8 minutes until skin is blistered and charred.
Time: PT8M
Temperature: 450°F
Char Scallions
Place scallions on the hot side, white side down. Char for 1.5 minutes, then flip and char the white parts another 1.5‑2 minutes until softened.
Time: PT3M
Temperature: 450°F
Warm Corn Tortillas
Grill tortillas six at a time, 30‑40 seconds per side, until they puff and develop light char marks.
Time: PT1M
Temperature: 450°F
Rest the Steak
Transfer the cooked steak to a foil‑tented plate and let rest for 10 minutes.
Time: PT10M
Prepare Salsa
Remove jalapeño skins if desired, mince the flesh, and coarsely chop the charred scallions. In a mixing bowl combine 2 tbsp olive oil, 1.5 tbsp lime juice, 1 tsp adobo sauce, 0.5 tsp kosher salt, the minced jalapeño, and chopped scallions. Stir until evenly mixed.
Time: PT5M
Slice the Steak
Slice the rested steak thinly across the grain to shorten muscle fibers and ensure tenderness.
Time: PT3M
Assemble Tacos
Place a few steak strips on a warm tortilla, top with generous spoonfuls of salsa, a few cilantro leaves, a dollop of sour cream, and a final squeeze of lime. Fold and serve immediately.
Time: PT5M
Nutrition Facts
- Calories
- 410
- Protein
- 30 g
- Carbohydrates
- 32 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: Gluten-Free, High-Protein, Nut-Free
Allergens: Beef, Dairy, Corn
Ingredient Substitutions
- Instead of Flank Steak: Skirt steak, Flat iron steak
- Instead of Extra Virgin Olive Oil: Canola oil, vegetable oil
- Instead of Chipotle Chilies in Adobo: Smoked paprika + a dash of hot sauce, Chipotle powder
- Instead of Kosher Salt: Sea salt
- Instead of Ground Cumin: Coriander powder
- Instead of Corn Tortillas: Flour tortillas (not authentic)
- Instead of Scallions: Green onions, shallots (different flavor)
- Instead of Jalapeño Peppers: Serrano pepper, chipotle pepper (smoked)
- Instead of Lime Juice: Lemon juice
- Instead of Adobo Sauce: Tomato paste + a dash of vinegar + smoked paprika
- Instead of Cilantro Leaves: Parsley (different flavor)
- Instead of Sour Cream: Greek yogurt, crema
Equipment Needed
- Grill (gas or charcoal)
- Grill Tongs
- Paper Towel
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Small Spoon or Whisk
- Aluminum Foil
- Serving Plate or Platter (optional)
Critical Steps — Do Not Skip
- Leave a thin layer of fat on the flank steak for rendering.
- Flip the steak every two minutes to prevent buckling and ensure even browning.
- Cook steak to an internal temperature of 125°F for medium doneness.
- Rest the steak for 10 minutes before slicing.
- Char the scallions and jalapeños to develop smoky flavor.
- Slice the steak across the grain for tenderness.
Chef Tips from the Video
- For extra smoky flavor, use a charcoal grill and add a few wood chips.
- If you prefer a spicier salsa, keep the jalapeño seeds and add a pinch of the adobo sauce.
- Slice the steak while it’s still slightly warm; it makes cutting easier.
Troubleshooting
Steak curls and buckles on the grill.
Flip the steak every two minutes as instructed; this prevents one side from over‑cooking and keeps the meat flat.
Tortillas become brittle after grilling.
Wrap the warmed tortillas in foil immediately after grilling to retain moisture.
Salsa is too watery.
Pat the charred scallions dry with a paper towel before chopping, and limit the amount of added lime juice.
Storage
Refrigerator: Store leftover steak, salsa, and tortillas in airtight containers for up to 3 days.
Freezer: Freeze cooked steak slices in a freezer‑safe bag for up to 2 months; reheat gently before serving.
Room temperature: Tortillas are best served fresh; if left out longer than 2 hours, re‑warm before serving.
Make-Ahead Tips
- Prepare the chipotle‑cumin paste up to 2 hours ahead and refrigerate.
- The jalapeño‑scallion salsa can be made 1‑2 hours before serving; keep chilled.
- Seasoned steak can be marinated for up to 2 hours for deeper flavor.
Frequently Asked Questions
What is the cultural significance and history of Tacos al Carbon in Sonoran Mexican cuisine?
Tacos al Carbon originated in the Sonora region of Mexico, where cattle ranching is central to the culture. The dish showcases thinly sliced, lightly seasoned steak grilled over charcoal, reflecting the region’s love of open‑fire cooking and simple, high‑quality ingredients.
What are the traditional regional variations of Tacos al Carbon in Mexican cuisine?
In Sonora the tacos are made with flank or skirt steak and served with charred scallion salsa. In other Mexican states you may find variations using carne asada, different chilies, or adding pickled onions, but the core concept of charcoal‑grilled steak in corn tortillas remains the same.
How is Tacos al Carbon traditionally served in Sonora, Mexico?
Traditionally the tacos are assembled on a warm corn tortilla, topped with a simple salsa of charred scallions and grilled jalapeños, a sprinkle of fresh cilantro, a squeeze of lime, and sometimes a dollop of sour cream. They are eaten immediately while the meat is still hot and juicy.
On what occasions or celebrations is Tacos al Carbon traditionally enjoyed in Mexican culture?
Tacos al Carbon are popular at family gatherings, weekend barbecues, and local festivals in Sonora. Because the recipe is quick to grill, it’s often served at informal celebrations and street‑food markets.
What authentic ingredients are essential for Tacos al Carbon and what are acceptable substitutes?
Authentic ingredients include flank steak, chipotle chilies in adobo, fresh scallions, jalapeños, corn tortillas, lime, and cilantro. Acceptable substitutes are skirt steak for the beef, smoked paprika plus hot sauce for chipotle, and flour tortillas if corn is unavailable, though the flavor profile changes.
What are the most common mistakes to avoid when making Tacos al Carbon at home?
Common mistakes include over‑trimming the steak’s fat, not flipping the steak frequently (which causes buckling), cooking the steak beyond medium doneness, and letting the tortillas dry out after grilling. Following the flip‑every‑2‑minutes rule and resting the meat are key.
Why does this Tacos al Carbon recipe use a chipotle‑cumin paste instead of a traditional dry rub?
The paste adheres better to the thin flank steak strips, ensuring an even coating of smoky chipotle flavor and cumin without overwhelming the meat’s natural taste. A dry rub could clump and burn on the high‑heat grill.
Can I make the jalapeño‑scallion salsa ahead of time and how should I store it?
Yes, the salsa can be prepared up to 2 hours ahead. Store it in an airtight container in the refrigerator; bring it to room temperature before assembling the tacos for the best flavor.
What texture and appearance should I look for when grilling the scallions for the salsa?
The scallion whites should be lightly charred and softened, while the green tops stay bright green and slightly crisp. The char adds smoky depth without turning the scallions bitter.
How do I know when the flank steak is done cooking for Tacos al Carbon?
Insert an instant‑read thermometer into the thickest part of a steak strip; it should read about 125°F for medium. The steak will still be pink in the center and will finish cooking slightly during the resting period.
What does the YouTube channel America's Test Kitchen specialize in?
America's Test Kitchen focuses on rigorously tested, science‑based recipes that aim for consistent, reliable results at home. The channel emphasizes thorough testing, clear technique explanations, and equipment reviews.
How does the YouTube channel America's Test Kitchen's approach to Mexican cooking differ from other cooking channels?
America's Test Kitchen applies its methodical testing process to Mexican dishes, often simplifying traditional techniques while preserving authentic flavors. Unlike many channels that rely on quick hacks, they provide detailed explanations for each step, such as why flipping the steak frequently prevents buckling.
Last updated: August 19, 2026
