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:
Fire up the charcoal grill, and grill up your steaks the way you like them. Let the meat rest for 10-15 minutes before cutting! While you’re waiting, char the tortillas over the grill as well. Plate the tortillas, top them with shaved cabbage, add the sliced steaks, and top with some Salsa Roja!
- Vitamix blender, conventional blender or food processor
- 1 large ancho chili
- 5 plum tomatoes
- 1 large jalapeño pepper
- 1 large white onion
- 2 cloves garlic
- 1 Tbsp adobo paste
- ¼ cup cilantro chopped
- Cut the ancho chili in 6-8 pieces using kitchen shears, and place in the blender or food processor. Pulse until the chili is reduced to tiny pieces.
- Core, then slice the plum tomatoes into 4 sections.
- Slice jalapeño pepper lengthwise, and remove membrane and seeds by scraping the jalapeño with the end of a spoon. Save seeds for later. Discard membrane.
- Slice ends off onion, remove skin, and slice into 8 pieces of equal size.
- Peel garlic and give it a rough chop.
- Put everything into the blender or food processor with the ancho chili, including cilantro and adobo paste. Pulse until salsa has a consistent texture.
- Freeze in ice cube trays, or store refrigerated for up to a week.