Mexican street tacos are a staple of Mexican cuisine, known for their simplicity, freshness, and bold flavors. Unlike the larger, American-style tacos, these are smaller, more authentic versions, typically served on soft corn tortillas and filled with various meats and toppings. Here’s how to make them:
Ingredients:
For the Meat (choose one or mix and match):
- Carne Asada: Grilled steak, marinated in lime juice, garlic, cilantro, and spices.
- Al Pastor: Marinated pork, cooked on a spit (or grilled) with pineapple, achiote, and spices.
- Carnitas: Slow-cooked, crispy pork, seasoned with garlic, cumin, and orange.
- Chicken: Marinated and grilled, seasoned with lime juice, garlic, and chili powder.
- Chorizo: Spicy Mexican sausage, cooked until crispy.
For the Tacos:
- Corn tortillas: Small, soft tortillas, usually doubled up to hold the filling.
- Onions: Finely chopped, usually raw.
- Cilantro: Freshly chopped.
- Lime wedges: For squeezing over the tacos.
- Salsa: Choose from red salsa, green salsa (salsa verde), or pico de gallo.
- Radishes: Thinly sliced, optional for a crunchy topping.
- Queso fresco: Crumbled, optional for a mild, creamy topping.
- Avocado or guacamole: Optional, adds creaminess.
Preparation:
- Prepare the Meat:
- Carne Asada: Marinate the steak in a mix of lime juice, garlic, cilantro, cumin, and chili powder for at least an hour. Grill over high heat until cooked to your liking, then slice thinly.
- Al Pastor: Marinate pork in a blend of achiote paste, pineapple juice, garlic, and spices. Grill or cook on a spit until tender and slightly charred, then slice thinly.
- Carnitas: Slow-cook pork shoulder with garlic, cumin, orange juice, and lard until tender. Shred the meat and crisp it up in a hot pan.
- Chicken: Marinate in lime juice, garlic, chili powder, and cumin. Grill and slice or shred.
- Chorizo: Cook the sausage in a pan until crispy, breaking it up into small pieces.
- Warm the Tortillas:
- Heat the corn tortillas on a dry skillet or directly over an open flame until warm and slightly charred. Keep them warm by wrapping them in a clean kitchen towel.
- Assemble the Tacos:
- Place a small amount of meat in the center of each tortilla.
- Top with chopped onions, cilantro, and a squeeze of lime juice.
- Add salsa, radishes, queso fresco, or avocado if desired.
- Serve:
- Serve the tacos immediately, with extra lime wedges and salsa on the side.
Serving:
Mexican street tacos are best enjoyed fresh and hot, often with a side of charro beans or Mexican rice. They’re perfect for a quick meal, a party, or any time you crave a taste of authentic Mexican street food.