Tacos al Carbon with Charred Corn Salsa Recipe

Description:

These Tacos al Carbon are a vibrant explosion of flavor and texture. The thinly sliced flank steak, marinated in a smoky spice blend, is perfectly charred on the grill, resulting in a tender and juicy interior with a slightly crispy exterior. The charred corn salsa provides a delightful contrast in both texture and taste—the sweet, slightly smoky corn kernels are punctuated by the sharp bite of red onion and the fresh herbaceousness of cilantro, all balanced by a squeeze of lime juice. The creamy avocado adds a rich and satisfying element, complementing the savory steak and zesty salsa. The warm corn tortillas provide the perfect vehicle for this delicious combination, creating a truly memorable taco experience. The overall presentation is rustic and inviting, with the vibrant colors of the salsa and the glistening steak standing out against the golden-brown tortillas.

Ingredients:

• - 1 lb flank steak, thinly sliced
• - 1 tbsp olive oil
• - 1 tsp chili powder
• - 1/2 tsp cumin
• - 1/4 tsp smoked paprika
• - Salt and pepper to taste
• - 12 corn tortillas
• - 2 ears of corn, shucked
• - 1/2 red onion, finely diced
• - 1/2 cup chopped cilantro
• - 1 jalapeño, seeded and minced (optional)
• - 1/4 cup lime juice
• - 1 avocado, diced

Instructions:

1. 1. Marinate the flank steak: In a bowl, combine olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Add the flank steak and toss to coat evenly. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. 2. Char the corn: Preheat your grill to medium-high heat. Grill the corn, turning occasionally, until kernels are slightly charred and kernels are tender, about 10-12 minutes. Remove from grill and let cool slightly.
3. 3. Cut the corn kernels off the cob: Once cool enough to handle, cut the kernels off the cob using a sharp knife.
4. 4. Prepare the salsa: In a medium bowl, combine the corn kernels, red onion, cilantro, jalapeño (if using), and lime juice. Gently toss to combine. Season with salt and pepper to taste. Let sit for 15 minutes to allow flavors to meld.
5. 5. Grill the steak: Grill the marinated flank steak for 3-4 minutes per side for medium-rare, or longer for your desired doneness. Remove from grill and let rest for 5 minutes before slicing thinly against the grain.
6. 6. Warm the tortillas: Warm the tortillas according to package directions, either on a dry skillet over medium heat for 30-60 seconds per side, or in the microwave wrapped in a damp paper towel for 30 seconds.
7. 7. Assemble the tacos: Fill each tortilla with sliced steak and top generously with the charred corn salsa and diced avocado.
8. 8. Serve immediately: Serve the tacos immediately and enjoy the smoky flavors of the grilled steak and the sweet, charred corn salsa.