In both Mexico and the United States, tacos al carbón are made with different cuts of meat, poultry, and fish, but in Texas, they're usually made with fajitas (skirt steak), along with some or all of the accompaniments listed.
Yield: 12 tacos
1 1/2 lb. char-broiled fajitas, boneless steak, or chicken
Pico de Gallo (see recipe below)
12 flour tortillas, warmed
Slice fajitas diagonally across the grain. Divide fajitas and Pico de Gallo among tortillas, and add guacamole as desired. Garnish with your favorite salsa, and fold tortillas into tacos.
Pico de Gallo
1 medium tomato, finely chopped
3 serrano chilies, seeded and finely chopped
1/4 c. finely chopped white onion
1/4 c. finely chopped cilantro
Combine ingredients, and chill.
From the March 2003 issue.