Alright. I gotta air some laundry. I’m not Latina. Not even a little bit (not that you thought I was, but hear me out)…BUT, I grew up in and live in the Great State of Texas. So, I spend an inordinate amount of time marinating in Mexican restaurants, snacking at Tex-Mex joints, and stumbling my way though taquerias. That being said, I feel like I might be a little bit of a connoisseur of the taco. So much so, that I can actually tell you the difference between a traditional taco, a simple street taco and (my favorite), Steak Street Tacos. Seriously, my lovelies, the melt-in-your-mouth-goodness is about to begin.
For years, I tinkered with this recipe, trying to figure out the right combination of marinades. Then, my mom recommended I try this Allegro stuff for a rib-eye and I. Kid. You. Not. This marinade is what I needed to make my Steak Street Tacos really jump off the plate. That and butter. Always butter. But I make it with vegan butter (Earth’s Best Vegan Buttery Sticks are my fave). That way I can eat it without a tummy-ache. Heh.
Things to Have on Hand for Making Steak Street Tacos
So, go ahead and run to the grocery store. I’ll wait. And, if they don’t have the marinade or the taco holders (because how do you make tacos that don’t spill-out without a taco holder?!), you can just get you some here. But not the buttery sticks–you’re on your own there since Amazon doesn’t seem to sell that.
And you can have it delivered for free…you know, because that’s the best.
Ok. So, remember, marinade and holder will make your life easier when making Steak Street Tacos. And let me know how much you love how your tacos turn-out. Just drop me a line in the comments below or hit me up on Facebook. Because you’re going to love them. I know it. LOL!
Steak Street Tacos
- 8 handmade tortillas (recipe coming soon)
- ⅓ cup vegetable oil
- 2 lbs flank steak, tenderized (you know, the cheap one)
- 1 cup Allegro marinade
- 1 cup beer (cheapest they make--but this is optional)
- 1 cup salsa
- ½ cup Mexican Street Corn, cut from ear
- 12-16 cherry tomatoes (fresh from the farmer's market is best this time of year)
- 2 sprigs fresh rosemary
- 1 fresh lime
- Slice steak into thin strips (about an inch to a half-inch wide) and no longer than your pinky. Unless you have mini-pinkies, in that case no longer than your index finger. Heh.
- Mix marinade, beer, ⅓ of the salsa and ½ of the juice from the lime together in a sauce pan.
- Add steak and turn-on over low heat.
- Allow to simmer for about an hour, or until meat is cooked thoroughly, plus 30 mintues.
- Add rosemary and corn.
- Cover and allow to cook while you complete the next steps.
- Preheat oven to 350 degrees.
- Place oil in a griddle or pan (whatever you would use for making pancakes) over medium to high heat.
- Once the oil is super-hot, put the tortillas in the oil for about 30-45 seconds on each side, folding it halfway through when you turn it for the second side to cook. They shall henceforth be known as taco shells. Heh.
- Place taco shells in the oven in the taco holder, if it's metal--if not, make a taco holder out of aluminum foil.
- Bake in the oven for about 8 mintues or until shell is crispy (which really shouldn't take long).
- Remove from the oven and stuff full of steak, corn and rosemary.
- Take a moment to slice your tomatoes how you like them.
- Top the taco with tomato slices.
- Enjoy my food-truck-foodie-friend. Enjoy, Heh.