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Grind down as much as you can so there are no big pieces left.ģ. Tear the chile de arbol(without stems) into smaller pieces and add to the molcajete. Remove skins from garlic and grind to a paste using the molcajete. Remove from heat and let cool slightly.Ģ. Remove the chile de arbol after 2 to 3 minutes or until they are aromatic and charred in some spots. Add chile de arbol in skillet with tomatoes and garlic. Line a comal or skillet with foil paper and heat medium. Tried this recipe? Mention or tag #pinaenlacocina!ġ. Very filling! P.S….Yes, I forgot the guacamole!! Lol! Darn! The tortillas are soft and thicker than store bought tortillas. The idea is to separate them and build two tacos. Two fresh corn tortillas filled with cheese, carne asada and guacamole. This is my version of Mulita-Style Tacos, just like the ones they prepare at La Taquiza in L.A. Taco Tuesday, here I come!įreshly pressed corn tortillas for some of my favorite Mexican tacos! My sister Chris always takes me there when I visit home, so it holds a special place in my heart, and always will. But, they are a close second and partially inspired by the most delicious tacos, mulita-style, from La Taquiza in L.A. I still won’t label them as authentic, unless I was standing at el mercado in Monterrey, using all the wonderful ingredients right from the indoor/oudoor markets. In today’s blog post I share with you one of my absolutely favorite ways to prepare and eat tacos. There are plenty of fresh ingredients available to me now, which makes cooking alot easier and more enjoyable. When I first moved to central New York, there were no fresh chile peppers sold in the local markets!! I know! Can you believe that? And for those few awful years, lol, I used to purchase roasted jalapeños from a jar to use in my cooking. There are always ways you can adapt it to fit your taste and circumstances.

Whatever method you feel comfortable with, that should never stop you from trying a recipe.

Some of us grill over charcoal, gas or do all our cooking indooors on the stove or oven.

Of course, you want to prepare it as authentic as you can sometimes, but that is not always possible. So can they technically be called “al carbon” or “asada” even if not grilled over charcoal? I believe that all recipes are just a guidline, a matter of interpretation. Carne asada is typically grilled, but many times seared over a commercial flat top or in a cast iron pan. Not the same thing? The “al carbon” part of tacos al carbon is meat grilled over charcoal. They have a popular food truck as well, which my friends rave about.Tacos al carbon and carne asada. I hope this place is successful because it's a great Mexican option in our area. If there is a shortcoming it is the absence of real charcoal grill flavor that meat is able to capture in Mexico but, that doesn't distract from the quality of the food. The restaurant is clean but basic and humble, the cooks obviously know true mexican food. I have to rave a little about the guacamole!!! It's competing very favorably with some of the absolute best in the area, so don't miss this. The greatest part is that prices are reasonable enough to have a variety of dishes. It all had very high quality ingredients but you will need to order sides of (absolutely delicious, fresh, chunky) guacamole, sour cream, salsa and pepper sauce to fully enjoy the food. tamale was tasty, the taco with ground beef was tasty, the ground beef burrito was very good, the beef empanada also very tasty. I ordered all items a la carte because I am not a fan of beans and rice.the. Just as in Mexico, you can add spice or enjoy everything with the mild spice.

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