Calle Tacos Street Tacos Recipes

MEXICAN STREET TACOS

Steps:

• In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. Serve steak in tortillas, topped with onion, cilantro and lime.

AMAZING STREET TACOS

Steps:

• Cut the flank steak into one-inch pieces. In a medium-sized bowl add the soy sauce, Worcestershire, juice from one lime, garlic, cilantro, chili powder, cumin, and salt and pepper.
• Add the steak and let marinate in the fridge for 1-2 hours.
• Heat a medium sized skillet to medium high heat. Add the steak and marinade and cook for about 5-7 minutes or until no longer pink.
• Put the steak in the center of your tortilla with desired toppings.

CALLE TACOS (STREET TACOS)

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.

TRADITIONAL MEXICAN STREET TACOS

Steps:

• Place a paper towel on a microwave-safe plate and top with tortillas; heat in the microwave for 10 seconds.
• Place chicken in a microwave-safe bowl; heat in the microwave until heated through, 30 seconds to 1 minute.
• Layer chicken, cilantro, onion, and guacamole, in that order, onto each tortilla. Squeeze lime juice over each taco.

AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)

Steps:

• Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
• Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
• Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
• Add steak to each tortilla and top with white onion and cilantro.