Spice It Up!

Street Food Means Street Tacos
mexican tacos with beef and corn tortilla-EdgyPlate

Unless some guy is selling them from inside his coat, street tacos are just awesome things. And, heck, even if…

But let’s take a quick refresher course on what makes a good one and what doesn’t. There’s a site for that, of course.

Generally speaking, it’s a folded corn tortilla that lovingly encases beef or pork or chicken or chorizo, accompanied by tomatoes, lettuce onions and cheese and a smack of salsa. You can wrap with hard, or you can wrap with soft tortillas. If you’re at home, you can even wrap with white flour tortillas if you want to, but street tacos seldom come thus.

Now, our site tells us, the only difference between a “run-of-the-mill taco and a street taco is the location from whence you bought it! If you bought it from a Taco Stand or Food Truck on the Street…it’s a ‘street taco’, if you made it at home, or got it in a restaurant-NOT!!! That’s right. All those expensive new menu items, are basically just a sales gimmick, and a very lucrative one at that!” See? Validate at http://theenlightenedchef.blogspot.com/2012/06/street-tacos.html

Now, having said all that, here’s a recipe for a street taco to make at home.

It’s called the Santa Monica Street Taco

Ingredients

6 six-inch white corn tortillas (you can sub yellow corn if you can’t find white corn)

1 lb skirt steak, trimmed of fat and sliced into thin strips

½ tsp salt

¼ tsp cayenne pepper

½ tsp garlic powder

½ tsp minced garlic

1 tsp oil

1 c diced onion

½ c cilantro leaves, roughly chopped

2 c thinly sliced red cabbage

Cilantro Lime Vinaigrette

¾ c cilantro leaves

juice of 2 limes

⅓ c oil

4 tsp minced garlic

¼ c white vinegar

4 tsp sugar

¼ c milk

½ c sour cream

Directions

Heat oil over medium heat.

Season sliced steak with salt, cayenne pepper, and garlic powder. Add steak to pan and sauté until cooked through (about 8-10 minutes).

Add garlic and sauté 1-2 minutes longer until garlic is fragrant.

Remove from heat and dice steak.

Whisk together all ingredients for vinaigrette.

Add mixture to a blender and pulse 1-2 minutes until smooth.

Add ¼-1/3 c steak to each tortilla (hot tip: if you microwave them for 30-45 seconds they’ll be easier to handle and super delicious!)

Top steak with cabbage, onions, and chopped cilantro. Drizzle with vinaigrette. And to to http://lecremedelacrumb.com/2014/01/santa-monica-street-tacos.html to see more.

And Don’t Forget the Sriracha Cha Cha to Add Spice 

It’s not devoted only to our bestie hot sauce, but this site does give it a major shout out in discussing “bold flavor” in snacks. Well, yeah. There’s Lay’s chips in Chicken & Waffles, Cheesy Garlic Bread and Sriracha. There’s a Subway sammie condiment addition – sriracha – and there’s the up and coming Sriracha Bacon Lollipops and Sriracha Candy Canes (nothing screams Happy Holidays quite like a flaming hot candy cane, right?). Downtown LA has hosted a Sriracha Festival because, after all, it’s a good enough reason to partay. Site to visit is http://hydeparkgroup.com/food-rethought/amped-up-flavor/

 

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