Mr. Sweeter Thing is a genius. I’m so excited about these tacos! We have been ordering these tacos at our favorite mexican restaurants for a long time now, Rose Pepper Cafe is a favorite that comes to mind. I’ve never attempted to make these incredibly simplistic tacos at home because I’ve been assuming that mexican restaurants have some kind of mexican magic happening in the kitchen that no one can ever replicate, so why even try? I mean, there’s no cheese, no lettuce, nothing fancy. Just amazing and perfectly cooked steak and a garnish of fresh onion and cilantro. Clearly if I tried to do something like that it would just taste like cardboard. I was wrong, so so so wrong. Mr. Sweeter Thing has been asking, kind of whining really, for me to work on these tacos foreeeeeever. I finally caved. After much research into recipes that honestly seemed kind of weird to me, I gave it a try. Yum. A couple things I’ll do differently next time I make these:
- I’ll make my own corn tortillas. And please use corn tortillas, they make this dish but they are super easy and supposedly way yummier when made from scratch.
- I’ll grill the steak in three large pieces and then cut into super small pieces. I cut my steak first so it was easier to marinate but then cooking it was a challenge. I didn’t want to pan fry it because I knew it would splatter everywhere but I couldn’t just throw it on the grill either. Mr. Sweeter Thing again came to my rescue, I’ll go into that below. Just be sure not to over cook your steak, it makes or breaks these tacos.
- I’ll serve these with a side of mexican rice and black beans, because I can. And I love them. So there.
Let’s get started. Make your marinade. It’s kind of weird sounding but its amazing. In a small dish, combine white vinegar, orange juice, soy sauce, garlic, cumin, chili powder, salt, ground black pepper, ground white pepper, oregano, and paprika. Whisk to combine.
Cut your steak. Like I said, I chopped up my whole steak this time but next time I will simply cut it into three large chunks. You need to use either skirt steak or flank steak. It’s important.
Place your steak, however you cut it, into a gallon sized freezer bag and pour your marinade into the bag
Make sure all the steak is covered in marinade and then lay the bag flat on a plate and stick it in the fridge overnight. That’s right, marinate this overnight, the acid in the marinade starts to break down and tenderize the meat. THE NEXT DAY, cook your steak. My suggestion is to grill it, let it rest 10 minutes, and then chop into small pieces. To solve our conundrum, Mr. Sweeter Thing divided the steak into three packets of foil and grilled them. I told you, he’s a genius. And pretty cute too.
While your steak is cooking, chop up some white onion and fresh cilantro. You all know I’m a huge fan of cilantro paste but for this application, buy it fresh and chop it up! Slice a lime in half and squeeze it over the top of the onion/cilantro mix and stir to combine.
Finally, assemble your tacos. Mexican street tacos are assembled using two corn tortillas per taco, layered together. Add some steak, top with garnish and serve with lime wedges for people to squirt on top of their tacos right before eating. Optionally, you can make a pureed salsa to go with these, I did not because I love these clean and without too much spice. Mr. Sweeter Thing prefers his food to make him sweat but he already had some leftover salsa that make him cry from chipotle or something like that. If you want to make the salsa, take a peak at the original recipe on All Recipes for the ingredients and directions. These bad boys will be appearing on the menu at our family fourth of July get together along with some homemade margaritas. Enjoy!
- 3 pounds flank steak
- 1/4 cup white vinegar
- 1/3 cup soy sauce
- 1/3 cup orange juice
- 4 cloves garlic, minced
- 1/3 cup olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 white onion, chopped
- 1/2 cup chopped fresh cilantro
- 1 lime, juiced
- 1 (32 count) package of corn tortillas or home corn tortillas
- 2 limes cut into wedges
- Mix all the ingredients for the marinade (minus the steak) in a small bowl, whisk to combine.
- Cut your steak into three large sections and place in a gallon freezer bag
- Pour the marinade over the steak, seal the bag, lay flat so all the steak is covered in marinade and refrigerate overnight
- Grill the steak until cooked to your preference. I would suggest medium as the goal. Let rest 10 minutes and then cut into very small pieces.
- While the steak is cooking, chop up the onion and cilantro and toss together with the lime juice.
- Assemble the tacos using two tortillas per taco. Serve with lime wedges.