By Natalie Lozano Trimble
Photography by Jill Johnson
Read more: Chef Omar Flores keeps the fire burning at Muchacho
Notes from James Beard Semifinalist Chef Omar Flores:
These are the base recipes for the tacos al carbon. Taco fillings are optional; I like to keep it simple with grilled onion and meat, but pico de gallo is a popular topper. The marinade works with a variety of proteins: shrimp, chicken, beef, etc. For a beef option, I’d recommend flank, flap or skirt steak. Most important is buying the highest quality available. I included an avocado salsa, which is my favorite with this style of tacos.
Flour Tortillas
Makes 12
Ingredients
- 140 grams hot tap water
- 135 grams high-gluten flour
- 12 grams baking powder
- 28 grams manteca (lard)
Preparation
Add all ingredients into a mixer with a dough hook and mix for 5-6 minutes until the dough is tacky and separates from the side of the bowl. Portion the dough into 1.5-ounce balls. Cover the dough with a cloth and let it rest for 20 minutes. Lightly flour your tortilla balls before rolling them out with a pin. Cook on a hot comal for 2 to 3 minutes per side, then transfer to a tortilla warmer until ready to serve.
Fajita Marinade
For approximately 2 pounds of meat
Ingredients
- 240 grams soy sauce
- 24 grams pineapple juice
- 8 grams neutral oil
- 12 grams orange juice
- 7 grams brown sugar
- 5 grams garlic, minced
- 7 grams shallot, minced
- 2 grams chili powder
- 10 grams white wine
Preparation
Combine all in a mixing bowl and whisk together. Marinate your preferred meat for 6-8 hours.
Avocado Salsa
Ingredients
- 100 grams firm avocado flesh
- 300 grams tomatillo
- 2 cloves garlic
- 75 grams white onion
- 50 grams jalapeño, seeded
- 15 grams cilantro
- 20 grams lime
- 100 grams water
- Add salt and pepper as needed
Preparation
Combine everything in a blender at low speed, leaving the salsa slightly chunky. Season to taste with salt and pepper. This salsa is best the day of.