Tacos al Carbon sounds fancy, but it’s really just translates to: meat cooked over charcoal. In an effort to stay true to K2.0, we elected to use a high quality beef tenderloin fillet for our meat, instead of the traditional skirt steak or flank steak. Less saturated fat that way. Smokey, multi-layered flavor. If that’s your jam, we have the Salsa Roja for you!
It was the salsas that were the stars of the meal, however. We thawed 3 cubes of the tomatillo salsa verde that were tucked away after making Pizza al Pastor. It was just as good as it was when we first made it. If you don’t have covered ice cube trays to freeze salsas and sauces, you can find them here.
Making Salsa Roja: We annihilated a dried ancho chili in the Vitamix. There’s something about watching a 5″ rubber-ish chili being shred into dust in there. All hail the mighty Vitamix!
We roasted Roma tomatoes, a jalapeño pepper, white onion and garlic, and added that to the blender with a heaping spoonful of smokey adobo paste. We threw in some cilantro, fired up the blender again, and we were done!
Thick, smokey, amazingness. Layers of flavor. We can’t say enough about how good this stuff is. Yes, you can make it without a Vitamix, but the King of blenders makes life sooo easy.
Froze 3 trays for future use.
To make Tacos al Carbon:
Cook the beef medium rare over white charcoal coals, slice it thin and drizzle on the salsa. This is totally a make-again meal. It will be so easy next time, because both salsas are made and waiting for us in the freezer!