Street Tacos: Fast, Easy, and Fresh [Cooking][Recipe]

Street Tacos are a fun and easy-to-make snack food.

Many Americans (north of the border) have made tacos with lots of cheese, lettuce, ground beef, etc.. But I am willing to bet not many have ever tried to make the more authentic type of tacos.

Here I am sharing my results after cooking Street Tacos for the first time.

Recipe Source: https://damndelicious.net/2019/04/18/mexican-street-tacos/

My results are based on this popular internet recipe.

Marinade:

• 2 tablespoons reduced sodium soy sauce (I used Worchestershire Sauce)
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon canola oil
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano

Meat:

• 1 and 1/2 pounds skirt steak, cut into 1/2-inch pieces
  (I used 1 pound)

Shell and Toppings:

• 12 mini flour tortillas, warmed
• 3/4 cup diced red onion
• 1/2 cup chopped fresh cilantro leaves

This is a total set-it-and-forget type of recipe.

All the items at the top of the recipe list are meant for a marinade for the meat. Mix it up in a bowl with the meat, cover and chill it for 1 to 4 hours. The longer you let it rest, the more lime flavor it will pack into the meat.

What I did was start the marinade around lunch time, and that way it was ready to be cooked in the evening.

Throw the meat and marinade all in a pan with a little oil on medium heat.

The juices absorbed into the meat will start to sweat out and fill base of the pan. Stir it frequently, and increase the heat slightly if it stops sizzling (remember, that meat was chilled).

After 6 to 7 minutes, the juices (and the flavors!) will re-absorb back into the meat. That means it's ready, and it won't be too wet and greasy when served.

If you're like me, I like to add some of the onions into the hot pan with the meat while it's cooking. Onions give the meat a nice buttery, savory flavor in my opinion. These red onions have a better flavor as a raw topping than for cooking though. White onions are the best for cooking with beef!

From my garden I picked some chives and cilantro. Fresh greens always make a better garnish.

Radishes would have been a good garnish as well, but I completely forgot.

The more greens and garnish you add, the more it can help reduce the acid that can feel like a burning sensation inside the mouth, without diluting too much flavor. Be prepared.

The mini taco shells taste a whole lot better if they are warmed and scorched slightly.

You don't need to do anything dangerous like hold it over a burner flame.

Pop it in the toaster! It's that easy.

Finish everything off with a salsa verde glaze. I used a Serrano pepper and tomatillo sauce.

Then give it a final squirt of lime juice from a fresh wedge.

Leftovers? No problem!

Get out the guacamole and tortilla chips.

Spread some guac on the flour tortillas, and cover with the meat, and you've got yourself a soft tostada that won't fall apart and spill. The guac makes everything stick together like peanut butter.

Only thing that would have made it better was a dollop of sour cream, because my mouth was still on fire from the green sauce and the lime citrus. Good thing I had the orange soda to tame my taste buds.

#tortillas #guacamole #cilantro #lime #beef #marinade #street-tacos #chives