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Get that punchy Mexican street food vibe at your table in no time. Skirt steak gets soaked in citrus and spices, making the meat super tasty and juicy. When you pair the nicely charred steak with warm corn tortillas and fresh toppings, you’re going to feel like you just found the best taco spot right at home.
On a trip to Mexico City, I was blown away seeing street taco pros work their magic for big crowds. That stuck with me, so I came home and kept testing until I figured out how to get those true flavors myself. A good marinade and sticking to the old-school toppings really does the trick—one bite and I’m back soaking up the buzz of those crowded streets.
Amazing Ingredients
- Corn tortillas: You need these little guys (4-5 inches) for the true flavor and chew. Grab ones made from nixtamalized corn if you spot them.
- Fresh lime juice: Gives the steak a zesty lift and helps it turn out tender. Always press a lime, skip anything from a bottle.
- White onion: Chopped up tiny, this brings a sharp bite that matches really well with the steak.
- Orange juice: A hint of sweet and some help for that crispy browned edge when you sear.
- Skirt steak: Juicy and beefy with fat running through it. Trim off any tough bits before you toss it in the marinade.
Easy Steps To Follow
- Last-Minute Prep:
- Let your cooked steak chill out and rest for a few minutes. While it does its thing, start getting your toppings ready. Char some corn tortillas right over your stove flame or heat them up in a dry pan if you don’t have gas. Stack 'em in a towel so they stay soft and warm. Slice your rested steak against the grain at an angle for those super tender strips. Put some onion, cilantro, lime wedges, and cotija cheese (if you like) into bowls. To finish, stack two tortillas, add steak, then scatter on onion and cilantro. Squeeze lime on top and you’re good to go.
- Time To Cook:
- About 20 minutes before you want to cook, take the steak out of the fridge so it warms up a bit. Heat up a heavy pan over high heat until you see a wisp of smoke. Pat the steak dry with a paper towel, so you get a nice sear and not a steam. Add just a splash of oil, then drop in the steak. Don’t touch it for 3 to 4 minutes until you see a deep crust. Flip, cook another 3 to 4 minutes for medium rare. When it’s done, move the steak to a board to rest for at least five minutes so it stays juicy.
- Whip Up Your Marinade:
- Mix fresh orange and lime juice in a bowl (this is what makes the steak so tasty and tender). Throw in minced garlic, some chili powder, ground cumin, smoked paprika, salt, pepper, and onion powder, then mix it all together. Add a shake of red pepper flakes if you like a little fire. Stir in chopped cilantro. Toss steak into the marinade, flip it a few times so every bit is coated. Cover up and stick it in the fridge—one hour is good, but longer (three or four hours) gives you even more flavor.
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Orange juice in the marinade? That’s my not-so-secret twist. I picked it up in a Oaxaca cooking class, where they mix lime and orange juice for their tacos. The orange isn’t just about sweetness—it helps get that awesome sizzle and color when the meat hits a hot pan. Adds a whole extra level of flavor you gotta try.
Fun Ways To Serve
Dole them out with sides like refried beans and Mexican rice. Pour yourself an ice-cold Mexican lager or tall glass of horchata. Or make it a choose-your-own-adventure taco night with every kind of salsa or topping you can think of.
Swap Your Protein
Don’t have skirt steak? Flank steak works about the same. If you want something lighter, marinate chicken thighs instead. Try pork shoulder for that street vendor al pastor feel. Even grilled portobello mushrooms for your veggie friends totally fit here.
Busy Day Tips
Let the steak sit in marinade overnight so the flavor’s ready to go the next day. Chop up toppings or make your salsa ahead of time. Cook extra steak and use it in a salad or breakfast tacos the next morning.
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The first time I cooked these up at home for my whole family, my uncle (he lived in Mexico for years) watched with a side-eye. He took a bite and just gave me a big grin that said it all—he was right back on the streets of Puebla. That’s when I knew nailing those classic flavors at home really is possible if you stay true to old methods and don’t skip the little things.
Frequently Asked Questions
- → Can I use a different cut of beef for these street tacos?
- For sure. Skirt steak's great, but flank steak, flat iron, or even ribeye cut up small will do fine. Each has its vibe, but they're all tasty in this mix.
- → Can I make the meat ahead of time?
- Yep, cook the steak up to two days before—just stash it in the fridge. To refresh, warm it in a pan with a little water or broth so it stays juicy.
- → Are corn tortillas more authentic for street tacos?
- Corn's the classic pick for street tacos, but flour tortillas taste good too. If you want corn, warm them in a pan first so they bend without breaking.
- → What other toppings can I add to these tacos?
- You can go for simple with just onions, cilantro, and lime. Or load on guac, salsa verde, crumbled cheese, or a little crema if you’re feeling fancy.
- → How spicy are these tacos?
- These have a gentle heat from chili powder. Want it hotter? Toss a minced jalapeño in the marinade or splash on your favorite spicy sauce.
- → What sides go well with Mexican street tacos?
- They taste great with rice, any kind of beans, grilled corn, or an avocado-tomato salad. Cold Mexican beer or sweet horchata is perfect with them.