Tacos Callejeros Clásicos
Principal1 h 35 min4 porcionesFácilSobre esta receta
Auténticos tacos callejeros mexicanos hechos con carne asada de falda tierna y jugosa, sazonada con cítricos, ajo y especias cálidas. Servidos en tortillas de maíz calientes con cilantro fresco, cebolla blanca y un exprimón de limón — simples, audaces y absolutamente satisfactorios. Este es el verdadero trato: sin queso, sin crema agria, solo sabores limpios y vibrantes de la manera en que los vendedores callejeros los han estado haciendo durante generaciones.
Instrucciones
- 1
In a small Mixing Bowl, whisk together the Lime Juice, Orange Juice, Vegetable Oil, Garlic, Cumin, Chili Powder, Smoked Paprika, Kosher Salt, and Black Pepper until combined.
- 2
Place the skirt steak in a Ziploc Bag or shallow dish. Pour the marinade over the steak, seal, and turn to coat evenly. Refrigerate for at least 1 hour, or up to 8 hours.
- 3
Place the Tomatillos, Jalapeno halves (skin side up), White Onion, and Garlic on a dry Cast Iron Skillet or Baking Sheet. Cook over ^[high heat] or broil for 5–7 minutes until the Tomatillos are charred and softened, turning occasionally.
- 4
Transfer the charred vegetables to a Blender. Add the Cilantro, Lime Juice, and Kosher Salt. Pulse until you reach a slightly chunky salsa consistency — don't over-blend. Taste and adjust Kosher Salt. Set aside to cool.
- 5
Remove the steak from the marinade and pat it dry with paper towels.
- 6
Heat a Cast Iron Skillet or Grill over ^[high heat] until very hot and just beginning to smoke. Add a thin film of Vegetable Oil if using a skillet. Cook the steak for 3–4 minutes per side for %[medium], or until nicely charred on the outside.
- 7
Transfer the steak to a cutting board and let it rest for 5 minutes. Then slice thinly against the grain — this is critical for tenderness. After slicing, give the meat a rough chop into small, taco-sized pieces.
- 8
Warm the corn tortillas directly over a gas flame or in a dry Skillet over ^[medium-high heat], about 30 seconds per side, until lightly charred and pliable. Stack and wrap in Aluminum Foil or a clean kitchen towel to keep warm.
- 9
Double up two tortillas per taco (this is the street taco way — it prevents tearing and adds structure). Spoon a generous portion of steak into each taco. Top with finely diced White Onion, fresh Cilantro, and a spoonful of salsa verde. Finish with a squeeze of Lime. Add Avocado or Radishes if desired. Serve immediately.
