Tacos Al Carbon Recipe

Prepare marinade

In a bowl, combine olive oil, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, kosher salt and black pepper. Whisk until emulsified.

Slice chicken breasts thinly across the grain into 1/4-inch strips (this helps them cook quickly and stay tender). Place the slices in a shallow dish or zip-top bag and pour the marinade over. Toss to coat, press out excess air if using a bag, and refrigerate for at least 30 minutes and up to 4 hours.

When ready to cook, remove chicken from fridge 15 minutes before grilling to take the chill off.

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Lightly brush sliced onion rings and whole or halved mushrooms with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.

Grill onion slices and mushrooms 3–5 minutes per side until nicely charred and tender. Remove and set aside; keep warm. You can grill these alongside the chicken or on a cooler zone of the grill.

Oil the grill grates or heat a skillet over medium-high heat and add a small drizzle of oil. Arrange marinated chicken strips in a single layer and cook without overcrowding, 2–3 minutes per side, until nicely charred and cooked through (internal temperature 165°F / 74°C). Work in batches if necessary.

When chicken is almost done, toss in the grilled onions or mushrooms for 1 minute to warm together and let flavors mingle. Remove from heat and let rest 3 minutes, then chop larger strips into bite-sized pieces if desired.

While chicken cooks, make the cheese sauce: in a small saucepan over medium heat, melt 2 tbsp butter. Whisk in 2 tbsp flour and cook 30–45 seconds to form a roux, stirring constantly.

Gradually whisk in 1 cup milk, smoothing lumps, and bring to a gentle simmer until thickened, about 2–3 minutes.

Reduce heat to low and stir in shredded Monterey Jack and cheddar until melted and sauce is smooth. Season with 1/4 tsp white pepper, 1/4 tsp salt and 1 tsp hot sauce if using. Keep warm on very low heat, stirring occasionally. If sauce thickens too much, whisk in up to 2 tbsp additional milk to loosen.

Warm tortillas on the grill or in a dry skillet 20–30 seconds per side until pliable and slightly charred. Wrap in a clean towel to keep warm.

Reheat prepared Mexican rice if needed (microwave or stove) and plate lettuce, pico de gallo, guacamole and shredded cheese in small bowls for assembly.

To assemble, place a warm tortilla on a plate. Add a small handful (about 1/4 cup) of lettuce, 2–3 tablespoons of rice (optional), then 2–3 tablespoons of grilled chicken and onions/mushrooms.

Drizzle 1–2 tablespoons of warm cheese sauce over the chicken, spoon on a tablespoon of pico de gallo, a dollop of guacamole (about 1 tablespoon), and sprinkle with 1–2 tablespoons shredded cheese or crumbled cotija. Garnish with cilantro and a squeeze of lime.

Repeat for remaining tortillas. Serve immediately with extra lime wedges, rice on the side, and any remaining toppings.