CALLE TACOS (STREET TACOS)
I've eaten street tacos in Southern California, New Mexico, and in Mexico; the one thing that I've discovered is that there is no such thing as a "traditional" street taco. Each vendor will add his or her own "special" touches to the dish, and make it their own personal culinary creation. There are, however, a few things that characterize a good street taco: they are all about the meat (not the toppings), and they are usually served on a freshly made flour tortilla... Sorry Taco Bell. Serve it up with an excellent margarita, and I'm in heaven.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Beef
Number Of Ingredients 10
Steps:
- Gather your ingredients
- Mix all the ingredients for the marinade in a bowl or large ziplock bag.
- Add the flank steak, coat completely, and then place in the refrigerator overnight.
- Chef's Tip: Marinades need time to work their magic. While you're sleeping the ingredients are getting acquainted.
- Chef's Note: I'm using flank steak, but street tacos can be fish, chicken, pork, shrimp.. and you are still using the same marinade. However, if you're using seafood, then only marinate for 1 hour.
- Remove the steak from the marinade.
- Place a pan over high heat.
- Add oil to the pan.
- Place the flank steak into the pan.
- Cook 5 to 7 minutes on one side, and then repeat for the second side.
- Remove to a cutting board, and allow it to rest for 6 to 8 minutes.
- Slice into thin strips, across the grain.
- Roughly chop the strips into bite sized pieces.
- Add the meat to a freshly made (warm) flour tortilla.
- Add a bit of pica de gallo, or salsa, and a bit of cheese. Enjoy.
- Keep the faith, and keep cooking.
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