Tacos al carbon.
Today will be my version of Tacos al Carbon.
Not fajitas because to me a fajita is a flank or skirt steak.
Mine will be made from some nice fatty chuck steak I picked up for over two dollars less per pound than skirt steak and more flavorful and tender too.
The rest is about the same.
Pico de Gallo AKA (Beak of the rooster, salsa fresca, salsa cruda) .
Which will be made from.
Fresh Jalapeno.
Chopped onion.
Cilantro
Tomato.
Lime juice.
Other toppings will include.
Sour cream.
Monterrey jack cheese.
Diced firm avocado, not mushy avocado.
The chuck steak will be cooked on an open fire on a hot grill outside with salt and black pepper, rare,
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