Mexican Street Tacos (San Diego style)
Servings: 4
Ingredients
Tacos:
- 16 street taco size corn tortillas
- 2 lb skirt steak, trimmed
Marinade:
- 1 can beer, lager style
- 1/4 cup red wine vinegar
- 2 tbsp vegetable oil
- 1 lime, juiced, then sliced
- 1 orange juiced, then sliced
- 1/4 cup cilantro, chopped
- 3 cloves garlic, minced
- 1 tsp white pepper
- 1 tsp cumin
- 1 tsp Mexican oregano
- 1/2 tsp cinnamon
Topping:
- 1 medium sweet onion, finely diced
- 1 cup cilantro, finely chopped
- 1 cup restaurant-style salsa
- 1 cup radishes sliced into thin strips
Instructions
- Combine all ingredients for the marinade in a bowl and whisk together. Once orange and lime have been squeezed, slice them both and drop them in the marinade. Transfer marinade to a sealable plastic bag.
- Using a jaccard or fork, pierce the surface of the steak and add it to the bag. Remove as much air as possible and massage to ensure the meat is completely covered in marinade. Place the bag on a plate and put it in the refrigerator for at least four hours but preferably 24 hours. Flip bag occasionally to ensure even coating in marinade.
- Remove meat from marinade and blot dry with a paper towel. Allow meat to come up to room temperature while you prepare your grill. Discard the marinade.
- Light grill and set up for direct high heat, getting coals as close to the cooking grate as possible to ensure the best searing of the meat.
- Place meat directly over hot coals and grill for a total of 8 minutes, flipping every 2 minutes.
- Remove the meat from the grill and let it rest for 5 minutes. While the meat is resting, warm the tortillas by placing them on indirect heat of the grill. (you can also warm in microwave if needed, 15-20 seconds)
- Place a double tortilla in a taco holder or on a plate. Slice steak across the grain and into small bite sized pieces.
- Place steak in tortillas, dress with onion, cilantro, radish and salsa. Serve with favorite sides, like these pinto beans from scratch.