Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. These tacos are loaded up with flank steak that’s been marinated and grilled, so they’re so juicy with just the right amount of chew. Street tacos are a traditional Mexican meal or snack known for their simple yet bold flavors. They can be served with a variety of marinated meats, like pork, chicken, or beef, on small corn tortillas, though sometimes flour tortillas. I find them best served with simple toppings, like chopped onion, cilantro, and a splash of lime, though they are wonderful with any of your favorite salsa toppings, and especially hot sauce! This particular street tacos dish uses my carne asada recipe for Carne Asada Street Tacos, which is the ultimate street taco to me. I just love steak street tacos! I think you’ll love them just as much as we do. Let’s talk about how to make street tacos, shall we?
FOR THE CARNE ASADA STEAK Vegetables & Herbs. Peppers (use jalapeno or serrano), garlic, cilantro. You can use hotter peppers if you’d like. Liquids. Olive oil or vegetable oil, orange juice, lime juice, vinegar (use white wine vinegar or apple cider vinegar). Seasonings. Cumin, salt and black pepper, ancho chili powder (optional, but I LOVE it). Steak. I prefer flank steak, though skirt steak is great. You can really use any of your favorite cuts of steak or beef. Try it with ribeye for tender, delicious steak street tacos. FOR THE STREET TACOS Corn Tortillas. Use the small street corn taco tortillas. You can also use flour, if desired. Onion. I like either chopped white onion or red onion for the crunch factor. Cilantro. Fresh Lime Juice. Hot Sauce! Use your favorite.
I like to use a large plastic bag, though a large bowl works well. Be sure to rub or massage the marinade into the meat. Marinate at least 2 hours in the refrigerator, or overnight for more flavor penetration. I often like to get the marinade going in the morning, so the steak is full flavored and read for evening grilling. When you’re ready for tacos, simply grill up the carne asada steak (discard the marinade), then slice it up, thin sliced, and serve on your street tortillas. Use your grill or a grill pan on the stovetop. And yes, you can use flour tortillas instead. Serve the steak onto warmed corn tortillas and top with chopped onion and cilantro, or use your own favorite toppings! Try crumbled cotija cheese or queso fresco. Don’t forget the hot sauce! Boom! Done! Your carne asada tacos are ready to serve. Easy enough to make, isn’t it? What are your favorite toppings? Let’s hear it! Serve them with refried beans!
Al Pastor (Marinated Pork) Carnitas (braised pork), Barbacoa (Shredded Beef) Chicken Tinga (Chipotle Chicken) Mexican Chorizo
Also, try some of these amazing toppings!
Pico de Gallo Salsa Macha Salsa Roja Salsa Verde Chiles Toreados (Mexican Blistered Peppers)
You can also freeze the leftover meat for 2-3 months. That’s it, my friends. I hope you enjoy my street tacos recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
