![]() And unlike fajitas, the tacos are already made instead of being a do-it-yourself affair. Tacos al carbon, however, can be made with any type of meat, not just the traditional skirt steak. ![]() And yes, you can make fajitas, the dish, out of shrimp or chicken, but since the word itself refers to the cut of beef, technically those renditions should be called something else. The meat is often marinated and then grilled or griddled, and it’s served with a prescribed array of condiments such as guacamole, pico de gallo, sour cream, and a stack of flour tortillas, all used to roll your own tacos. Fajitas, which translates to little belts, are traditionally made with the tough diaphragm cut of beef known as skirt steak, which is long and narrow, indeed like a belt (though not so much like a skirt, strangely enough). As I understand it, the difference between fajitas and tacos al carbon is very little. But in Texas tacos al carbon came to mean one thing: cuts of grilled beef, nestled in a fluffy flour tortilla.īut wait, isn’t that a fajita? Now, this is where it gets confusing. If you have tacos al carbon in Mexico, you will indeed find a variety of meats wrapped in either corn or flour tortillas depending on where you are geographically. The term al carbon is the Spanish phrase for cooking over coal, so you should expect grilled meats inside a tortilla. Tacos al carbon became a defining characteristic of Houston Tex-Mex Ninfa Laurenzo-of the eponymous Ninfa’s-made them her signature dish and as with her green sauce, many Houston Mexican restaurants soon added these tacos to their menus as well. If you were in Houston in the 1980s, it was hard to escape the ubiquitous tacos al carbon.
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