Mexican-Style Street Tacos
16 ingredients · 7 steps · from Cooking Con Claudia
- mexican
- dinner
- tacos
- beef
- street food
- grilled
Ingredients
- ribeye steaks, thinly sliced
- salt
- black pepper
- onions
- chile de arbol
- chile serrano
- jalapeño
- chile habanero
- limes
- oregano
- 3 avocados
- 3 garlic cloves
- cilantro
- 1/2 cup water
- lard or oil
- corn tortillas
Steps
- Season thinly sliced ribeye steaks with salt and black pepper on both sides. Let sit a few minutes.
- Make pickled onions: cut onions into strips, rinse, and combine with chile de arbol, chile serrano, jalapeño, chile habanero, lime juice, salt, black pepper, and oregano. Set aside.
- Make avocado salsa: blend avocados, lime juice, onion, garlic cloves, chile serrano, salt, black pepper, cilantro, and water until smooth.
- Heat lard or oil on a griddle over medium-high heat until smoking.
- Cook steaks about 2 minutes per side. Cook tortillas on the same griddle.
- Let steaks rest a few minutes, then chop or serve whole.
- Assemble tacos: fill tortillas with steak, avocado salsa, pickled onions, and cilantro.
Recipe extracted by Foodle from “Quick & Easy MEXICAN STREET TACOS | the Best Taqueria Style Tacos de Bistec! ” by Cooking Con Claudia. Quantities follow the video and may be approximate — watch the original for technique.
