A good friend introduced us to the recipe for street tacos at the Super Bowl last year, and since then I have been making it every couple of months trying to perfect it for my family. I love having street tacos because the meat is cooked well and thin (I am actually not a big meat eater) and you can add like 4 different kinds of cheese lol. But we have a list of toppings we love (traditional or not) so you can pick and choose what you serve with yours, or you can do them all like we do and use the leftovers for like fry bread tacos or something.
These are easy to make with a little planning ahead and great for get-togethers with family and friends. Here is what you will need:
- skirt or flank steak sliced into thin pieces (sirloin or tenderloin can also be used, I have even used a roast before)
- mini corn or flour tortillas
- Pico de gallo (diced tomatoes, onions, jalapeno peppers, chopped cilantro, lime juice, salt)
- Crema (or sour cream)
- Sliced avocado or guacamole (avocado and salsa mixed)
- Queso Fresco cheese sliced and crumbled
- black beans (cooked with the liquid)
- refried beans
- Panela cheese (sliced and fried) as a side
- Elote (Mexican corn on the cob)
- Corn (sauteed in a pan to a crisp)
- mole sauce
The marinade is so important. This is what infuses the flavors into the meat and softens the meat. It’s just some spices, soy sauce, oil, and citrus. Also, if you are having corn on the cob, DO NOT take off the husk. You will turn the oven to 350 degrees, put the corn on the rack, still in the husk, and bake it for about 45 mins. When it is done, you will husk the corn and serve it hot. Cover in mayo, butter, cotija, and cayenne or paprika for Elote!
Street Tacos Marinade
This is for 1 lb. of meat. So if you have more or less than 1 lb., you will want to adjust accordingly. You will want to get the meat marinating for at least 4 hours before you eat. The flavor is even better if you can do it overnight. I am showing two different ways to slice the meat. You can do thing long cuts, or smaller 1 inch pieces. Either way tastes great.
- 2 tbsp.Soy sauce
- 2 tbsp oil
- 1/2 fresh squeezed lime
- 1 tbsp brown sugar
- 1 tsp liquid smoke
- 1/2 tsp ground cumin
- 1 tsp chili powder
- 1-2 tbsp minced garlic (if you like garlic, add the most)
- 1 tbsp Worcestershire sauce
Once the meat has marinated, you will want to grill it on low heat. While the meat is cooking you can prep the rest of the food. I always make my salsa earlier in the day so the flavors can really soak together. This is also a great time to grill the panela if you are having it. Wait until the meat is almost done to start heating the tortillas.
To heat the tortillas, I use my griddle and take the 6in tortillas and get them slightly wet on both sides and then place them on the heated griddle for just a couple of minutes on both sides. You will see a slight browning, but not crispy or they won’t bend in half without breaking. I keep the warmed tortillas in a damp towel so they keep their warmth and don’t get hard. But you could also use a tortilla warmer.
You can also get a taco holder/stand and pre-make them with the beans, meat and then let everyone customize the rest. I like to just make it all and let everyone build their own street tacos.
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Pin the image above to save for later. You will make to make this recipe all the time! It is that good.