Once the onions have cooked down move them to the side of the grill or pan.Īdd the chicken breasts. Add the onions first and cook then until they turn translucent and caramelize a bit. Heat a cast-iron grill pan or a large skillet over medium heat for about 5 minutes then add 2 tablespoons of canola or olive oil. Before cooking take the chicken out of the marinade and pat it dry with a paper towel so the chicken will brown well and the sweet citrus juices won’t stick to the grill. Let the chicken marinade in the fridge for 30 minutes to an hour.
TACOS AL CARBON ZIP
Pour the marinade in a gallon sized plastic zip top bag and add in the chicken breast slices. Next, make the marinade whisk together the lime juice, orange juice, garlic, cumin, kosher salt and olive oil. 1 sweet yellow onion, sliced into thin half roundsįirst, slice the chicken breasts in half horizontally so there are six pieces of thinly sliced chicken.3 boneless skinless chicken breasts, butterflied.These tacos were the ones I always loved to order as a kid and my girls love eating them too! Chicken Tacos al Carbon- Serves 6
I like to make mine on cast iron grill indoors, but you could also use a large cast iron or nonstick skillet. In Spanish “al carbon” means cooking over coals so usually tacos al carbon are meats like beef or chicken that have been grilled with onions and sometimes peppers. One of my favorite kinds of tacos are tacos al carbon. Breakfast egg and cheese tacos, fish tacos with a crispy cabbage slaw, brisket tacos and this Tex-Mex classic chicken tacos al carbon. So, in our house tacos are on the menu at least once or twice I week. They are the food I crave and sometimes long for. Because when the taco is right, the birds start to sing and the stars shine more brightly and you have the impression that everything is right with the world…A perfect taco is a gift to the universe.” Jonathan GoldĪs a Texas girl I dream of tacos. Also don’t forget the hot sauce… always the hot sauce.“Tacos-can we ever have enough tacos in our lives? I didn’t think so. If going the tortilla route, I love grilling them in the leftover pan to warm it through and pickup some of the flavorings from the cooked taco meat. Lastly, you’ll want to cook them in a screaming hot pan, in batches, so the beef gets a nice brown caramelization, otherwise overcrowding the pan just boils the meat (yuck!).įor keto tacos, serve them in these Romain lettuce cups, sliced jicama, or your favorite low carb tortillas to make. Then marinate the beef for at least 30 minutes (overnight if you can) to give it time to absorb the flavors. You can use a sirloin cut and dice them up into small cubes or strips if you can’t find it at your local market. I usually buy the beef already cut in the smaller pieces from the store. I used white onions, Cotija cheese, sliced radishes and a squeeze of lime, but it’s open to your interpretation.Īlso don’t forget the hot sauce… always the hot sauce This street-style version, is simple but has plenty of flavor and an open canvas for toppings. Tacos al carbon are one of my favorite forms of taco right behind al pastor style. Beef street tacos nestled in Romain lettuce cups Drop the carbs and add a healthy option to your keto tacos.
Just like street tacos, only a bit more healthy than the traditional variety.
0 kommentar(er)
