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Tacos al Carbon- recipe / technique

e_bone | Apr 19, 2008 05:38 PM

Does anyone have some experience preparing what I thought was "authentic" tacos al carbon? From what I'm finding through google research it would appear that "al carbon" like "al pastor" is more of a generic term than an actual process. I have them at a local Mexican place here in CO that I think is serving more Sonoran style food. I know I can find some skirt or flap or flank blah blah marinade or dry rub etc.. etc... but I want to know what the REAL thing is? Or if I just knew that there really wasn't such a thing as "the original" I would probably be okay. Perhaps.. like "spaghetti and meatballs" it's something that doesn't actually exist back in time and is nothing more than the amalgamation of several Mexican orignals now being prepared for us gringos.

So far all the recipes I've found on the web appear to be based on skirt or flank... but I also know carne asada STARTED as filet in Tampico and then migrated to cheaper cuts over time. Is the same deal for "al carbon"?

Anyone with time in a good mexican restaurant kitchen is definitely welcome to this party! Help a gringo get some comida authentica! OR authentico.. whichever :-)

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