Tacos Al Carbon from El Pollo Loco feature tender, flame-grilled marinated steak wrapped in warm, soft corn tortillas, topped with fresh cilantro, diced onions, and a squeeze of lime, delivering a smoky, savory flavor with a refreshing citrus finish.
Equipments
- Grill (or flame broiler)
- Tongs
- Mixing bowl
- Knife
- Cutting board
- Citrus juicer or reamer
- Serving platter or plate
- Tortilla warmer or clean kitchen towel
Ingredients
- 1 lb (450g) flank steak
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons orange juice
- 2 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro
- 1/2 cup white onion
- 8 small corn tortillas
- 1 lime
Using fresh lime juice and orange juice in the marinade is essential to tenderize the flank steak and infuse it with a balanced citrus flavor. Ensure the flank steak is sliced thinly across the grain after grilling to maintain tenderness. Fresh cilantro and diced white onions add a vibrant, aromatic contrast that complements the smoky spices like cumin, chili powder, and smoked paprika. Warm your corn tortillas before serving to enhance their softness and prevent tearing. Your homemade Tacos Al Carbon from El Pollo Loco copycat menu will capture the authentic smoky, savory taste with a refreshing citrus finish.
Instructions
- Instructions:
- Combine olive oil, lime juice, orange juice, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper in a mixing bowl.
- Place flank steak in the marinade; coat thoroughly and refrigerate for at least 1 hour.
- Preheat grill to medium-high heat.
- Remove steak from marinade and pat dry.
- Grill steak 4–5 minutes per side, or until desired doneness.
- Rest steak on cutting board for 5 minutes.
- Meanwhile, finely dice white onion and chop cilantro.
- Warm corn tortillas in a tortilla warmer or wrapped in a clean kitchen towel.
- Slice steak thinly across the grain.
- Fill each tortilla with steak, onions, and cilantro.
- Transfer tacos to serving platter or plates.
- Serve with lime wedges for squeezing.
Substitution
Tacos Al Carbon from El Pollo Loco copycat recipes often allow substitution of flank steak with skirt steak or sirloin for similar texture and flavor. If a grill or flame broiler is unavailable, you can achieve a smoky taste by using a cast iron skillet over high heat or broiling the steak in the oven. Corn tortillas can be warmed on a stovetop griddle, microwave, or wrapped in a clean kitchen towel to keep them soft and pliable. Fresh lime juice is crucial for the citrus finish, but a splash of lemon juice can serve as a substitute if needed. You should adjust seasoning quantities slightly to match the size and cut of your chosen steak for consistent flavor.
Tips
Marinate the flank steak for at least one hour to ensure flavors penetrate deeply and the meat remains tender. Patting the steak dry before grilling helps achieve a well-seared crust without steaming the meat. Slice the steak thinly against the grain for optimal tenderness when eating. Warm the corn tortillas properly to keep them soft and pliable, preventing tearing when filling your tacos.
Nutritions
Tacos Al Carbon from El Pollo Loco deliver a balanced nutritional profile rich in protein from the flame-grilled flank steak, essential for muscle repair and energy. The corn tortillas provide gluten-free carbohydrates, supporting steady energy levels, while fresh cilantro and onions contribute antioxidants, vitamins A and C for immune health. Lime juice adds a boost of vitamin C and enhances iron absorption from the steak, optimizing your meal's nutrient uptake. Your choice of spices like cumin, chili powder, and smoked paprika adds flavor complexity without extra calories, keeping the dish flavorful yet nutritious.
Storage
Store leftover Tacos Al Carbon in an airtight container to maintain the steak's moisture and prevent the tortillas from drying out. Refrigerate promptly and consume within 2-3 days to ensure freshness and food safety. Reheat the steak separately on a grill or stovetop to preserve its smoky flavor before assembling your tacos again.
Variation or Alternatives
You can substitute flank steak with skirt steak or sirloin for a slightly different texture and flavor profile. Marinate the steak overnight for a deeper infusion of citrus and spices. Instead of grilling, sear the steak in a cast-iron skillet over high heat to achieve a similar smoky taste when a grill isn't accessible. Swap corn tortillas with flour tortillas for a softer, chewier base that holds the fillings better.
Allergies
Tacos Al Carbon contain ingredients such as garlic, spices like chili powder and cumin, and corn tortillas, which can trigger allergic reactions in sensitive individuals. Your risk increases if you have allergies to specific spices or corn products commonly found in these tacos. Always check ingredient labels and consult with your healthcare provider if you have food allergies to prevent adverse effects.
Why this recipe?
Tacos Al Carbon from El Pollo Loco features tender, marinated grilled chicken wrapped in warm, fresh tortillas topped with flavorful onions, cilantro, and zesty salsa, creating an irresistible blend of smoky and savory tastes. The grilled chicken's juicy texture combined with authentic Mexican seasonings offers a satisfying, crave-worthy meal experience. You get the satisfaction of recreating this bold, restaurant-quality flavor at home, making the copycat recipe a rewarding culinary challenge. This dish's balance of freshness and smoky depth makes it a standout item worth replicating for taco enthusiasts.