Forget everything you think you know about tacos. This isn't your average Tuesday night dinner; this is a culinary journey to the vibrant streets of Mexico, where the aroma of sizzling carne asada and the vibrant colors of fresh salsas paint a picture of pure deliciousness. We're diving deep into the heart of authentic Mexican street tacos, revealing the secrets to crafting truly unforgettable flavors, from the perfectly seasoned meats to the explosion of fresh herbs and zesty lime. Get ready to experience the magic of handmade tortillas, bursting with juicy fillings and topped with your choice of homemade salsa roja or verde.
This recipe isn't just about throwing some meat into a tortilla; it's about mastering the art of balance – the subtle spice, the tangy kick, and the satisfying crunch. We'll guide you through each step, from preparing the marinated meats to crafting the perfect salsas, ensuring your tacos are as authentic and flavorful as those found on the bustling streets of Mexico City. Ready to embark on this delicious adventure? Let's get started with our step-by-step guide!
Tools Needed
- Blender
- Baking sheet
- Oven
- Comal or Grill
- Knife
- Cutting board
Ingredients
- Beef steak: 4 pounds
- Taco tortillas
- Onion: 1/4
- Garlic cloves: 3
- Cilantro: a handful
- Beer: 7 ounces
- Maggi seasoning: 2 teaspoons
- Lemon juice: 1 lemon
- Chef Maritos take seasoning
- Lemon pepper: 1 teaspoon
- Salt
- Tomatoes: 3
- Chile de Arbol
- White vinegar: 1 teaspoon
- Tomatillos: 5
- Chile Serrano or jalapeno
- Avocado: 1
- Lime juice
- Oregano: a pinch
Step-by-Step Instructions
Step 1. Marinate and Cook the Beef
- Blend cilantro, onion, garlic, Maggi sauce, lemon juice, lemon pepper, salt, and beer until smooth.
- Pour the marinade over the beef, ensuring it's fully coated. Refrigerate for at least 1 hour.
- Heat Comal or grill to high heat. Cook the marinated beef for 3 minutes per side.
- Let the cooked beef rest for 10 minutes, then chop against the grain into strips and small pieces.
- Return chopped beef to the pan and cook for 3 minutes.
Step 2. Prepare the Salsas
- Cut tomatoes and jalapenos in half.
- Brush tomatoes, jalapenos, tomatillos, and onion with oil and broil for 7 minutes.
- Toast briefly until fragrant.
- Blend toasted Chile de Arbol, broiled tomatoes, garlic, white vinegar, oregano, and salt until smooth.
- Blend broiled tomatillos, jalapenos, onion, garlic, cilantro, avocado, lime juice, and salt until smooth.
Step 3. Assemble the Tacos
- Warm tortillas and fill with cooked beef, onion, cilantro, cabbage, salsas, radish, and jalapeno, as desired.
Read more: Juicy Birria Quesa Tacos Recipe: A Step-by-Step Guide
Tips
- Adjust salt to taste in both marinades and salsas.
- If you don't have avocado, you can broil calabacitas for a similar texture in the salsa verde.
- Grilling the beef is recommended for enhanced flavor.
Nutrition
- Calories: approximately 2800-3200
- Fat: 180-220g
- Carbs: 150-200g
- Protein: 150-180g
FAQs
1. Can I use store-bought tortillas?
While homemade tortillas are best for authenticity, store-bought corn tortillas work in a pinch. Look for brands that are thicker and less processed for the best results.
2. What kind of meat can I use?
Traditionally, carne asada (marinated steak) or al pastor (marinated pork) are used. Chicken, carnitas (slow-cooked pork), or even fish are also delicious options.
3. How do I keep the salsas fresh?
Store salsas in airtight containers in the refrigerator. They'll generally last for 3-5 days. For longer storage, consider freezing them in ice cube trays.
So there you have it—your very own taste of authentic Mexican street tacos. From the perfectly seasoned meat to the vibrant, fresh salsas, we hope you enjoyed this culinary journey. Now go forth and impress your friends and family with your newfound taco-making skills!