Name: K-Macho's Mexican Grill and Cantinas Tacos Al Carbon Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb Chicken breast (or beef fajitas); 2 tbs Olive oil; 2 tbs Lime juice; 1 tsp Garlic powder; 1 tsp Cumin; 1 tsp Chili powder; 1 tsp Salt; 1 tsp Black pepper; 8 pcs Corn tortillas; 1 cup Fresh cilantro; 1 cup Onion (diced); 1 cup Salsa (optional); 1 cup Long-grain rice; 2 cups Water; 1 tsp Salt; 2 cups Canned pinto beans; 1 small Onion (diced); 2 cloves Garlic (minced); 1 tbs Olive oil; 1 tsp Salt

roasted walnut pisco, calvados, lime, ginger simple, egg white, black walnut bitter

walnut pisco

Fresh avocado with lime, cilantro, and onion.

Guacamole

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Served with rice & refried beans. Grilled chicken. Substitute Beef Fajitas for +$1.00.

In a bowl, combine olive oil, lime juice, garlic powder, cumin, chili powder, salt, and black pepper. Mix well to create a marinade.

Marinate the Chicken

Add the chicken breast to the marinade and coat thoroughly. Cover and let marinate for at least 30 minutes.

Prepare the Chicken

Preheat the grill over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side until cooked through (internal temperature of 165°F or 74°C).

Grill the Chicken

Once cooked, remove the chicken from the grill and let it rest for 5 minutes. Slice into strips.

Slice the Chicken

On the grill or in a pan, warm the corn tortillas for about 30 seconds on each side until pliable.

Warm the Tortillas

Place sliced chicken on each tortilla, top with diced onion and fresh cilantro. Serve with salsa on the side if desired.

Assemble the Tacos

In a pot, combine long-grain rice, water, and salt. Bring to a boil over high heat.

Cook the Rice

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 18-20 minutes until the rice is cooked and water is absorbed.

Simmer the Rice

Remove from heat, let it sit for 5 minutes, then fluff with a fork.

Fluff and Serve

In a skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.

Sauté the Aromatics

Add the canned pinto beans (drained and rinsed) to the skillet. Cook for about 5 minutes, mashing the beans with a fork or potato masher until desired consistency is reached.

Cook the Beans

Stir in salt to taste and cook for an additional 2 minutes. Remove from heat and serve warm.

Season and Serve

Chicken breast (or beef fajitas)

Olive oil

Lime juice

Garlic powder

Cumin

Chili powder

Salt

Black pepper

Corn tortillas

Fresh cilantro

Onion (diced)

Salsa (optional)

Long-grain rice

Water

Canned pinto beans

Garlic (minced)

Tacos Al Carbon

Cloir Quervo

Four fajita beef nachos, two chicken flautas, two stuffed jalapenos and two mini quesadillas served with our spinach dip and ranch

Appetizer Sampler

Churros Con Cajeta

Sopapillas

Quick and easy for any fiesta! 15% catering charge includes the drop off, plastic ware, napkins and Styrofoam plates. Pick Up - No additional charge, just the cost of the food. We will provide plates, napkins and plastic ware on request.

Drop Off

A ground beef burrito topped with our traditional chile gravy sauce, a crispy ground beef taco filled with lettuce, tomatoes, and cheese, and a chicken flauta topped with guacamole, pico de gallo, and cheese. Served with refried beans and Spanish rice.

Monterrey

Make Tacos Al Carbon Recipe in just 1h . Served with rice & refried beans. Grilled chicken. Substitute Beef Fajitas for +$1.00.

Tacos Al Carbon Recipe

Ingredients

For the Tacos Al Carbon

For the Rice

For the Refried Beans

Method