Authentic Street-Style Tacos
Street tacos rely on thin slices of griddled meat, double-stacked corn tortillas, and a raw, sharp garnish of onion and cilantro. The secret is the high-heat sear on the meat and heating the tortillas until they are pliable and slightly charred, creating a sturdy vessel that holds the juices without tearing.
Commit to the sear.
The flavor comes from the brown crust on the meat, so do not crowd the pan. Cook in batches if necessary to keep the heat high.
- cast iron skillet or flat-top griddle
- tongs
- sharp chef's knife
What goes in.
- 1 lbflank steak or sirloin, sliced against the grain into 1/4-inch strips
- 12small corn tortillas
- 1white onion, finely diced
- 1 bunchfresh cilantro, chopped
- 2 tbspneutral oil
- 1 tbspkosher salt
- 2limes, cut into wedges
The Tortilla Reheat
Never use cold tortillas. Pass them over a flame or a hot, dry skillet for 30 seconds per side until they soften and show small, toasted brown spots.
The method.
Season the meat
Toss the thinly sliced beef with salt and a splash of oil. Let it sit while you prep the garnishes.
Sear the beef
Get the skillet smoking hot. Add the meat in a single layer. Let it sit undisturbed for two minutes until a deep, dark crust forms, then flip and cook for another minute.
Prep the tortillas
Layer two tortillas together for each taco to prevent breakage. Warm them on the griddle until pliable.
Assemble
Place a generous pinch of beef in the center of the double-stacked tortillas. Top with a heap of raw onion and cilantro.
Serve
Serve immediately with fresh lime wedges to squeeze over the top right before eating.
Other turns to take.
Al Pastor Style
Use thinly sliced pork shoulder marinated in achiote and pineapple juice before searing.
Campechano
Mix the beef with an equal amount of crumbled chorizo for a richer flavor profile.
When it doesn't go to plan.
Always slice the meat against the grain; it makes the difference between tender bites and chewy ones.
If your tortillas are brittle, dampen them slightly with water before heating.
Keep the onions and cilantro crisp by storing them in ice water for ten minutes, then patting them dry before serving.
The ones that keep coming up.
Why use two tortillas?
The inner tortilla catches the juices and small bits of meat that would otherwise fall through a single, thin corn tortilla.
Can I use flour tortillas?
Street tacos traditionally use corn. Flour tortillas are thicker and have a different texture that overwhelms the simplicity of the meat and fresh garnishes.
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