![]() The flare-ups then send up vapors that condense on the steak and give it a meaty, smoky grilled flavor. Tacos al pastor (shepherd style) or tacos de adobada are made of thin pork steaks seasoned with adobo seasoning, then skewered and overlapped on one another. These drips of fat, along with the juices from the meat, hit the coals and create small flare-ups. With delicious red chile tortillas, and fresh toppings. As the steak cooks, the fat melts and drips into the fire. Tacos Al Carbon are an easy and delicious grilled steak taco that will be your new favorite dinner. Leaving some fat on the steak ensures lots of grill flavor. Frequent flipping helped the top and bottom shrink at about the same rate, so the steak stayed flat and browned evenly. The mediocre browning in my first test had been a result of the steak buckling as it cooked the bottom of the steak (closest to the heat source) cooked more quickly than the top, which caused its fibers to shrink and gave the meat a concave shape. These narrow strips, once sliced, would also fit nicely into 6-inch tortillas. This separated the tapered edges from the thicker center so I could grill each piece to the proper doneness. ![]() What’s more, the meat was unevenly browned and didn’t have much grill flavor.įor my second try, I sliced the steak into thirds lengthwise. The chipotle paste was a keeper, but the thinner areas of the steak were overdone. After letting the meat rest, I thinly sliced it against the grain. Grilled directly over the coals (a gas grill works well, too), the thickest part of the steak was medium‑rare (125 degrees) in 10 minutes.
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