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.
The filling for these tacos resembles a chili-flavored beef stew. This recipe calls for flour tortillas, which you can buy commercially.
Fresh fish can be used in this recipe, but commercially available frozen fish is so appropriate that using fresh is hardly worth the effort. (Gorton’s Tenders in Original Batter is a good choice.)
Chico’s Tacos didn’t provide this recipe, but it’s close enough to the original that a transplanted El Pasoan has declared it a cure for the withdrawal symptoms she experienced after moving to Colorado.
Like tacos al carbón, breakfast tacos are made with a variety of ingredients, but they almost always start with scrambled eggs. Yield: 12 tacos.
The dough in this recipe is quite sticky – too sticky for a bread machine. When kneading it, Carrin Patman uses a clean powder puff to dust flour on the kneading surface, the dough and her hands. She says a steel scraper and a marble board also come in handy. She has found that letting the dough rise in the refrigerator the first time makes it less sticky, though the process takes longer. Yields: 2 loaves.