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Restaurants›Mariachis de Jalisco›Tacos Al Carbón Plate Recipe

Tacos Al Carbón Plate Recipe

Name: Mariachis de Jaliscos TACOS AL CARBÓN PLATE Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 1 lb beef skirt or flank steak, thinly sliced into 1/4-inch strips; 2 tbsp vegetable oil; 2 tbsp lime juice; 1 tbsp soy sauce; 2 tsp garlic, minced; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp salt; 1 tsp black pepper; 1 cup white American cheese or processed melting cheese, shredded; 1 cup monterey jack cheese, shredded; 3 tbs whole milk; 1 tsp butter; 2 tsp onion, finely chopped; 2 tbsp canned diced green chiles (mild or hot); 1 tsp ground cayenne or hot sauce; 0.25 tsp salt; 0.5 cup long-grain white rice, rinsed; 1 cup chicken broth or water; 2 tbsp tomato sauce; 1 tsp vegetable oil; 0.25 tsp salt; 0.5 cup canned refried beans; 1 tsp lard or vegetable oil; 1 tsp onion, finely chopped; 1 tbsp water or bean liquid; 0.125 tsp salt; 0.5 cup ripe roma tomato, finely diced; 2 tbsp white onion, finely diced; 2 tbsp fresh cilantro, chopped

Inspired by Mariachis de Jalisco

Time45m

Serves1

2 beef fajita strip tacos with chile con queso on top, served with rice, refried beans & pico de gallo.

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Ingredients

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Beef Fajita Strips & Marinade

1 lb beef skirt or flank steak, thinly sliced into 1/4-inch strips

2 tbsp Tuscany sunflower oil

2 tbsp ReaLime juice

1 tbsp Aged soy sauce

2 tsp Garlic, minced

1 tsp Ground cumin

1 tsp Chili powder

1 tsp Celtic sea salt

1 tsp black pepper

Chile con Queso

1 cup white American cheese or processed melting cheese, shredded

1 cup Monterey Jack cheese, shredded

3 tbs whole milk

1 tsp Butter

2 tsp Onion, finely chopped

2 tbsp canned diced green chiles (mild or hot)

1 tsp ground cayenne or hot sauce

1/4 tsp Celtic sea salt

Rice

1/2 cup long-grain white rice, rinsed

1 cup chicken broth or water

2 tbsp Tomato sauce

1 tsp Tuscany sunflower oil

1/4 tsp Celtic sea salt

Refried Beans

1/2 cup canned refried beans

1 tsp lard or vegetable oil

1 tsp Onion, finely chopped

1 tbsp water or bean liquid

1/8 tsp Celtic sea salt

Pico de Gallo

1/2 cup ripe roma tomato, finely diced

2 tbsp white onion, finely diced

2 tbsp Fresh cilantro, chopped

1 tsp jalapeño, seeded and minced (optional)

1 tsp ReaLime juice

1/8 tsp Celtic sea salt

Tortillas & Garnish

4 each corn tortillas (small, 6-inch)

1 tbsp cilantro leaves for garnish

2 each Lime wedges

Method

Beef Fajita Strips & Marinade

Marinate

In a bowl combine vegetable oil, lime juice, soy sauce, minced garlic, cumin, chili powder, salt and pepper. Add the thinly sliced beef and toss to coat. Cover and refrigerate for at least 20 minutes, or up to 2 hours.

Cook

Heat a cast-iron skillet or grill pan over high heat until very hot. Add 1 tsp oil to the pan. Remove beef from marinade, letting excess drip off, then sear in a single layer for about 1–2 minutes per side until browned and slightly charred at edges (tacos al carbón style). Cook in batches if needed. Transfer cooked strips to a plate and let rest for 3 minutes, then toss lightly to redistribute juices.

Chile con Queso

In a small saucepan over low heat, melt butter and sauté the finely chopped onion for 1–2 minutes until translucent. Add the shredded cheeses and milk. Stir constantly over very low heat until cheeses melt into a smooth sauce. Stir in drained diced green chiles, cayenne or a few drops of hot sauce, and 1/4 tsp salt. Keep warm on the lowest heat, stirring occasionally. If too thick, add up to 1 tbsp more milk to reach a pourable consistency.

Rice

In a small saucepan, heat 1 tsp oil over medium heat. Add the rinsed rice and sauté 1 minute until glossy. Stir in tomato sauce, chicken broth (or water) and salt. Bring to a simmer, cover, reduce heat to low and cook 15 minutes until liquid is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Refried Beans

In a small skillet, heat lard or oil over medium heat. Add the chopped onion and cook 1 minute. Add the canned refried beans and 1 tbsp water or bean liquid. Stir and cook until warmed through, thinning with additional water if necessary to reach a spoonable consistency. Taste and season with 1/8 tsp salt. Keep warm.

Pico de Gallo

Combine diced tomato, diced white onion, chopped cilantro, minced jalapeño, lime juice and 1/8 tsp salt in a bowl. Toss gently and let sit 5–10 minutes for flavors to meld. Adjust salt or lime as needed.

Tortillas, Assembly & Plating

Warm the corn tortillas directly over a gas flame or in a dry skillet until pliable and lightly charred (about 20–30 seconds per side). Keep warm wrapped in a clean towel.

To assemble each taco: place a warm tortilla on a plate, add a portion of beef fajita strips (about half of the cooked strips per taco), spoon 1–2 tablespoons of chile con queso over the beef, and top with a small spoonful of pico de gallo and a few cilantro leaves. Serve two tacos per plate.

On the plate, arrange a 1/2-cup mound of prepared rice and a 1/2-cup portion of refried beans beside the tacos. Garnish rice with a lime wedge. Serve immediately while everything is hot.