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Tacos al Carbón (Charcoal-Grilled Steak Tacos)

Name: Tacos al Carbón (Charcoal-Grilled Steak Tacos)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 Jalapeño chillies; 4 Limes; 8 tallos Spring onions; 3 secos Dried arbol chillies; 600 g Skirt steak or sirloin; 12 Large flour tortillas; 3 cloves Garlic; 1 bunch Coriander; 3 medianos Tomatoes

35 min (20 prep + 15 cook) Easy 4 servings Norte

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 30 Mar 2026

Charcoal-grilled skirt steak in flour tortillas, northern Mexico style.

About this recipe

Marinated beef skirt steak grilled over charcoal, served in flour tortillas with onion, coriander and salsa. The pinnacle of northern Mexican taquería culture.

History & Origin

Tacos al carbón represent northern Mexican taquería culture at its finest. Unlike tacos al pastor or basket tacos from central Mexico, northern tacos are characterised by beef cuts grilled over mesquite or charcoal, served in flour tortillas - not corn - the large, thin "northern-style tortillas". The charcoal grilling tradition in northern Mexico has roots in the cowboy and cattle-ranching culture that developed from the 17th century in states such as Chihuahua, Coahuila, Nuevo León, Tamaulipas and Sonora. Cowboys grilled meat directly over camp fires, and this technique was refined over time in the border cities that are today epicentres of northern culture: Monterrey, Juárez, Tijuana, Saltillo. The most used cut is arrachera (beef skirt steak) or sirloin, briefly marinated in lime juice, garlic, salt and pepper before hitting the coals. Mesquite charcoal - the aromatic wood of the north - gives a smoky aroma impossible to replicate with gas. In the charcoal taquerías of Monterrey or Juárez, the taco al carbón ritual is sacred: meat grilled to order, tortilla warmed on the griddle, grilled spring onions, homemade red salsa and a squeezed lime. Tacos al carbón are the emblem of northern Mexican culinary culture and a fundamental social gathering point.

Estimated cost

£14.00

Total cost

£3.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

480

Calories

36g

Protein

32g

Carbohydrates

22g

Fat

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Marinate 600g skirt steak or sirloin in the juice of 2 limes, 3 crushed garlic cloves, coarse salt and black pepper. At least 30 minutes at room temperature or 2 hours in the fridge.
💡 Do not marinate more than 4 hours in lime - the acid will start to "cook" the meat.
2
Light the charcoal (mesquite preferred) and wait until it is white-hot and flameless. The coals must be very hot.
💡 If using a gas grill, preheat on maximum for 15 minutes.
3
Pat the meat dry with kitchen paper (excess moisture prevents searing). Grill over very high heat for 3–4 minutes per side for medium skirt steak, or to your liking.
💡 Do not move the meat constantly - leave it to sear for a full 3 minutes before turning.
4
Grill whole spring onions and jalapeño chillies directly over the coals until golden and slightly charred.
5
Rest the meat 5 minutes. Slice into strips or dice. Warm the flour tortillas on a griddle.
💡 Northern flour tortillas should be warm and slightly puffed.
6
Serve the meat in flour tortillas with chopped onion, coriander, the grilled spring onions and red salsa. Squeeze lime to taste.
💡 The authentic salsa is made in a pestle and mortar with roasted tomato and dried arbol chilli.