Tacos Al Carbon Recipe
Marinated chicken breast grilled with onions or mushrooms. Topped with cheese sauce. Served with rice, lettuce, pico de gallo, cheese, guacamole, tortillas.
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Ingredients
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Marinade & Chicken
Grill Vegetables
Cheese Sauce
Sides & Toppings
Method
Marinade & Chicken
- 1
Prepare marinade
In a bowl, whisk together lime juice, 2 tbsp olive oil, minced garlic, minced chipotle, ground cumin, dried oregano, kosher salt, and black pepper until combined.
- 2
Marinate chicken
Place chicken breasts in a shallow dish or resealable bag. Pour marinade over chicken, turning to coat. Marinate at room temperature for 20 minutes or refrigerate for up to 2 hours. Remove from fridge 20 minutes before grilling to come closer to room temperature.
- 3
Preheat grill
Preheat a gas or charcoal grill to medium-high heat (about 425°F / 220°C). Oil the grates lightly to prevent sticking.
- 4
Grill chicken
Remove chicken from marinade and let excess drip off. Grill chicken 5-7 minutes per side, or until internal temperature reaches 165°F (74°C) and there are good char marks. Transfer to a cutting board and rest 5 minutes, then slice thinly across the grain into strips for tacos.
Grill Vegetables
- 5
While the chicken is grilling (or on a separate area of the grill), toss onion slices or mushroom halves with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Grill onions 3-4 minutes per side until softened and slightly charred; grill mushrooms 4-6 minutes until tender and browned. Remove and slice onions into strips if not already wedge-sized. Keep warm with the chicken.
Cheese Sauce
- 6
Make a roux
In a small saucepan over medium heat, melt 2 tbsp butter. Sprinkle in 2 tbsp flour and whisk continuously for 1 minute to cook the flour without browning.
- 7
Add milk
Gradually whisk in 1 cup whole milk, bringing the mixture to a gentle simmer while whisking constantly until it thickens to a smooth, pourable sauce (about 2–3 minutes).
- 8
Finish cheese sauce
Lower heat to low and remove from direct heat. Stir in shredded cheddar and 1/2 cup Mexican melting cheese a handful at a time until melted and smooth. Season with 1/2 tsp salt and 1/8 tsp cayenne (or a dash of hot sauce). Keep warm on the lowest heat and stir occasionally. If sauce becomes too thick, thin with up to 2 tbsp of milk.
Assemble & Serve
- 9
- 10
To assemble each taco: place 2–3 slices of grilled chicken on a warmed tortilla. Top with grilled onions or mushrooms, a spoonful of shredded lettuce, a tablespoon of pico de gallo, a drizzle or spoonful of cheese sauce, a scoop (about 1–2 tbsp) of guacamole, and a sprinkle of queso fresco. Serve with a wedge of lime and 1/4 cup cooked rice on the side.
- 11
Repeat until all tacos are assembled. Offer extra pico de gallo, cheese sauce, and lime wedges at the table.