mexican street tacos

If you want to hop of the birria tacos trend then this recipe is excellent for making quesabirria tacos at home. In fact, it only takes a minute per taco (after near 6 hours making the birria)

Quesabirria Tacos

kg Beef

White Onion

Chili Peppers

tbsp Black Peppercorns

tsp Cinnamon (ground)

tsp Cumin (ground)

Cilantro

Tomatoes (cut in half)

Garlic

60 ml Olive Oil

60 ml Vinegar (white vinegar is okay)

tbsp Oregano

Black Pepper (freshly cracked, to taste)

small Tortillas (traditionally these are made with corn tortillas,

Cheese (traditionally you

Chop up the meat into large chunks and place in a big pot or dutch oven. Season with salt and pepper and mix.

In a pan toast/fry your chilies for a minute or two. If using dried chilies then place them in some water for 10 minutes after toasting to soften them up. Add to blender.

Grill the tomato halves for a minute or two, until the flesh is charred. Add to blender.

Fry the peppercorns, cumin, and cinnamon for just a minute on high heat. Add some water to the pan to dislodge anything stuck to the pan and then tip everything into the blender.

Add to the blender the garlic, cilantro, olive oil, vinegar, oregano, and the white onion. Blend everything up. If it is too thick add some water or beef broth to thin it down, but we don't want it TOO watery.

Pour the adobo (blended chili sauce) over the meat. Shake the pot to help the liquid seem through all the beef. Pour over just enough to cover the meat. Place the lid on and put into the fridge for at least 12 hours.

Preheat your oven to 160 Celsius and place the pot into the oven. Let braise for 5-6 hours, or until the meat is fork tender and easily shreds.

Strain the meat from the liquid (save the liquid!) and shred all the meat with a couple forks. Place in a serving bowl and ladle over some of the liquid you previously strained out. Mix everything together and enjoy.

Beef Birria

Dip a tortilla into the leftover fatty liquid and slap it on a hot pan. Flip immediately.

Add a scoop of birria meat to half the tortilla and then top with some cheese.

Fold over the tortilla and press it down with a spatula. Rinse and repeat for all the tortillas.

Mouth-watering Mexican grilled chicken layered on corn tortillas with fresh pico de gallo. These are the BEST chicken tacos!

Grilled Chicken Street Tacos

chicken thighs

20-22 mini white corn tortillas

Pico de gallo

cilantro (, chopped)

lime juice

hot sauce (,

sour cream (, optional)

Tablespoons orange juice

Tablespoons apple cider vinegar

garlic (, minced)

1½ Tablespoons ancho chili powder (or chipotle chili powder)

oregano leaves

paprika

cinnamon

salt

black pepper

Make chicken marinade by combining all marinade ingredients in a large ziplock bag. Add chicken thighs.&nbsp;

Refrigerate for at least 1 hour or up to overnight.

Preheat grill over medium-hight heat. Oil the grill with canola oil or spray generously with cooking spray. Remove chicken with marinade and place on hot grill.&nbsp;

Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees).&nbsp;

Transfer to a plate and allow to rest for a few minutes before chopping into small pieces.

Layer two warmed mini corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, and sour cream (optional). Spritz with a little bit of lime juice. Serve immediately.

Serve with a side of Mexican Rice or another Mexican side dish.

https://content.jwplatform.com/videos/3lEvYebM.mp4

My family goes crazy for these grilled chicken street tacos. Marinated chicken, grilled and served with corn tortillas, pico de gallo, and cilantro.

These street tacos are filled with perfectly cooked steak, along with fresh lime juice, onions, and cilantro. For being so simple, they have so much flavor. And the best part is you can have these delicious and authentic street tacos ready for dinner in just 20 minutes!

Street Tacos (Easy To Make In 20 Minutes)

tbsp oil

1.5lb. flank steak

½ onion, chopped

lime,

cilantro

Salt and pepper,

tbsp butter

mini tortillas, corn, flour,

Cut the steak into bite-size pieces.

Heat oil in a large skillet.

Add half the onion into the skillet and...

Add half the onion into the skillet and cook until soft, for 5 minutes.

Add the steak and season it with salt...

Add the steak and season it with salt and pepper and lime juice.

Cook the steak until cooked through.

While the steak is cooking, heat half the...

While the steak is cooking, heat half the butter in a second skillet over medium heat. Fry half the mini tortillas for 1 minute. Heat the remaining butter and cook the remaining four tortillas. 

Allow the tortillas to cool slightly, then stack...

Allow the tortillas to cool slightly, then stack them in pairs of two so you have four taco shells in total.

Divide the meat among the tortillas. Top the...

Divide the meat among the tortillas. Top the meat with reserved onions and chopped cilantro.

Serve tacos warm with fresh lime wedges.

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Quesabirria Tacos

Grilled Chicken Street Tacos

Street Tacos (Easy To Make In 20 Mi...

Top 3 mexican street tacos recipes from across the web

The most viewed mexican street tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quesabirria Tacos

Grilled Chicken Street Tacos

Street Tacos (Easy To Make In 20 Mi...

The most viewed mexican street tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine