Mexican street tacos, or tacos al street, are an iconic dish that embodies the flavors and spirit of Mexican street food. These tacos are traditionally served on soft, small corn tortillas and filled with seasoned meats, fresh toppings like onions and cilantro, and a squeeze of lime. The tacos are often enjoyed by locals and tourists alike from street vendors in cities across Mexico.

Street tacos are distinguished by their simplicity and quality of ingredients. They focus on a few core elements: perfectly cooked meat, fresh, crunchy toppings, and bold salsas. Whether you’re a taco novice or a seasoned taco lover, the authentic Mexican street taco experience is a must-try.

Instructions for Preparing the Meat

1. Carnitas (Slow-Cooked Pork)

Carnitas is one of the most beloved taco fillings in Mexico, characterized by its tender and flavorful slow-cooked pork. To make carnitas, you need to braise the pork in its own juices until it’s incredibly tender, then crisp it up in a hot skillet for texture.

• Step 1: Season the pork shoulder with salt, pepper, cumin, oregano, and chili powder. Rub the spices evenly across the pork.
• Step 2: In a large Dutch oven or heavy pot, place the seasoned pork shoulder, onion, garlic, and bay leaves. Add the orange juice and water.
• Step 3: Cover and cook over low heat for 2.5 to 3 hours, or until the meat is incredibly tender and can be easily shredded with a fork.
• Step 4: Once the pork is cooked, remove it from the pot and shred the meat with two forks.
• Step 5: Heat a large skillet over medium-high heat. Add a little lard or oil, and cook the shredded pork in the skillet, stirring occasionally, until the edges of the meat become crispy and caramelized.

2. Carne Asada (Grilled Beef)

Carne asada is a classic taco filling made by marinating beef in a citrusy, flavorful marinade and then grilling it to perfection.

• Step 1: In a bowl, mix the lime juice, orange juice, garlic, olive oil, cumin, paprika, salt, and pepper. Whisk until everything is combined.
• Step 2: Place the flank steak or skirt steak in a shallow dish and pour the marinade over the meat. Cover and refrigerate for at least 1 hour, or up to 4 hours, to marinate.
• Step 3: Preheat your grill to high heat. Grill the steak for about 4-6 minutes per side, depending on the thickness of the meat and desired doneness. The goal is to cook it to medium-rare or medium for the best texture.
• Step 4: Let the meat rest for about 5 minutes before slicing it against the grain into thin strips.

3. Pollo Al Pastor (Marinated Chicken)

Pollo al pastor is another popular filling inspired by the traditional al pastor pork tacos. This version uses marinated chicken thighs, which become flavorful and juicy after grilling.

• Step 1: In a bowl, mix the achiote paste, pineapple juice, white vinegar, olive oil, cumin, smoked paprika, chili powder, salt, and pepper.
• Step 2: Place the chicken thighs in the marinade and mix well. Let the chicken marinate for at least 1 hour in the fridge.
• Step 3: Preheat your grill or a grill pan over medium heat. Cook the chicken for about 4-6 minutes per side, until it reaches an internal temperature of 165°F (74°C).
• Step 4: Let the chicken rest for a few minutes before slicing it into bite-sized pieces.

Assembling Your Tacos

Now that your meat is ready, it’s time to assemble the tacos! This is where the fun begins, and you can get creative with your toppings.

Step 1: Warm the Tortillas

The tortillas are the foundation of a great taco. Warm the corn tortillas on a hot, dry skillet for 30 seconds on each side, or until they’re soft and pliable.

Step 2: Add the Meat

Place 2-3 tablespoons of your chosen filling (carnitas, carne asada, or pollo al pastor) in the center of each tortilla.

Step 3: Top with Fresh Ingredients

Top your taco with diced onions, cilantro, and a squeeze of fresh lime. Add any optional toppings like shredded cabbage or pickled jalapeños for extra flavor and crunch.

Step 4: Add Salsa

Drizzle your homemade salsa over the top of the taco, or serve it on the side for people to add to their liking.

Serving Suggestions

Mexican street tacos are often served with simple sides like Mexican rice, refried beans, or a small salad. If you’re feeling adventurous, you can also pair the tacos with a cold agua fresca (a refreshing fruit drink) or a nice cold cerveza (beer).

Tips and Tricks for Perfect Tacos

1. Tortillas: For the best results, always use small, soft corn tortillas. If you can find fresh ones from a Mexican market, even better!
2. Meat Choice: When selecting your meat, make sure it’s fresh and high-quality. The better the meat, the better your tacos will taste.
3. Balance of Flavors: Mexican tacos are all about balancing the savory flavors of the meat with the freshness of the toppings. Don’t skimp on the cilantro, lime, and onions!
4. Spice: Adjust the heat in your salsa according to your taste. For a more authentic experience, try incorporating some chipotle or serrano peppers.
5. Cooking Method: If you don’t have a grill, you can cook carne asada and pollo al pastor on a stovetop or in a broiler. The key is to get a nice char on the meat.

Variations of Mexican Street Tacos

Mexican street tacos are versatile, and the fillings can vary depending on the region. Here are a few variations you might want to try:

• Al Pastor: Traditionally made with marinated pork cooked on a vertical spit, similar to shawarma. You can make a simplified version with pork shoulder or chicken thighs, like in this recipe.
• Birria: A flavorful stew made with goat or beef. Birria tacos are usually served with the broth (consomé) on the side for dipping.
• Tacos de Cabeza: Tacos filled with meat from the cow’s head, such as the cheek, tongue, and brain. These are considered a delicacy in many parts of Mexico.

Conclusion

Mexican street tacos are a wonderful way to explore authentic Mexican flavors at home. By following these easy steps, you’ll be able to recreate the deliciousness of street tacos and enjoy them with family and friends. Whether you’re making carnitas, carne asada, or pollo al pastor, these tacos are sure to impress. Enjoy the process, and don’t forget to share your creation with others—because tacos are always better when shared!

The Secrets to Perfect Street Taco Meat

While the fillings of street tacos may seem straightforward, getting the meat to the perfect level of tenderness, flavor, and texture is crucial. Here are some additional pointers for each of the meats:

Carnitas (Slow-Cooked Pork)

To make carnitas that are melt-in-your-mouth tender, the key is low and slow cooking. This allows the fat to break down, infusing the meat with flavor.

• Tip 1: Don’t rush the cooking process. If you’re in a hurry, you could use a pressure cooker to speed up the process, but the traditional method of simmering the pork for a few hours creates a richer flavor.
• Tip 2: The lard is optional, but if you use it, it’ll add richness to the carnitas and help achieve that signature crispiness when the meat is seared.
• Tip 3: After slow-cooking, don’t forget to crisp up the pork in a hot skillet. This gives the carnitas that perfect texture, with crunchy bits of pork on the outside and tender, juicy meat on the inside.

Carne Asada (Grilled Beef)

Carne asada is all about the marinade and grilling technique. The marinade is your chance to infuse the beef with deep flavors, and grilling it over an open flame adds a smoky char that can’t be replicated indoors.

• Tip 1: Tenderize your meat by scoring it with a sharp knife in a crosshatch pattern. This helps the marinade penetrate the meat more effectively and gives it more surface area to absorb the flavors.
• Tip 2: Grill the meat over high heat for a quick, intense sear. Don’t overcook it, as this can turn your carne asada tough. Ideally, you want it to be medium-rare or medium for the best texture.
• Tip 3: Let the steak rest before slicing. This allows the juices to redistribute and keeps the carne asada moist.

Pollo Al Pastor (Marinated Chicken)

Pollo al pastor, while inspired by the pork al pastor, offers a lighter option with a tangy, sweet marinade that pairs beautifully with grilled chicken.

• Tip 1: The key to good pollo al pastor is high-quality chicken thighs, which are juicier and more flavorful than breast meat. If you do use breast meat, be sure not to overcook it.
• Tip 2: Grill the chicken over medium heat to get a nice char without burning the marinade. You want a balance of crispy edges and juicy interior.
• Tip 3: Slice the chicken thinly against the grain for the most tender bites.

Customizing Your Street Tacos: More Fillings and Toppings

Mexican street tacos have endless possibilities for customization. While the traditional fillings of carnitas, carne asada, and pollo al pastor are staples, don’t be afraid to try different combinations or explore some unique regional taco varieties.

Alternative Taco Fillings

Here are some other amazing taco fillings that are popular in different regions of Mexico:

• Tacos de Bistec (Steak Tacos): These tacos feature thinly sliced, grilled or pan-seared beef (usually ribeye or skirt steak) and are often served with a simple topping of onions, cilantro, and salsa.
• Tacos de Lengua (Beef Tongue): A delicacy in Mexico, beef tongue is slow-cooked until tender, then chopped and served in tacos. It has a rich, beefy flavor and tender texture, making it a unique and popular filling.
• Tacos de Tripa (Beef or Pork Intestine): Another adventurous taco choice! The intestines are cleaned, grilled, and sometimes crisped in oil. They have a unique, chewy texture with a smoky flavor when grilled over open flames.
• Tacos de Camarones (Shrimp Tacos): In coastal regions of Mexico, shrimp tacos are a popular option. Shrimp is marinated with lime juice, garlic, and spices before being grilled or fried. These tacos are often paired with creamy avocado slices or tangy salsa.
• Tacos de Pescado (Fish Tacos): Typically made with battered and fried white fish (like tilapia or cod), these tacos are often topped with cabbage slaw, crema, and salsa, making them a refreshing option for warm weather.

Creative Toppings for Street Tacos

While the classic toppings of cilantro, onions, and lime are always a winner, you can get creative with additional toppings and sauces. Here are some ideas to elevate your taco game:

• Pineapple: Pineapple is commonly paired with pork or chicken (especially in al pastor tacos) and adds a sweet contrast to the savory flavors. You can grill pineapple slices and top the tacos with a small piece for added sweetness.
• Radishes: Radishes are often served on the side as a crunchy, peppery complement to tacos. Sliced thinly, they add a refreshing bite and a touch of heat. You can also pickle them for a tangy version.
• Avocado or Guacamole: Slices of ripe avocado or a spoonful of guacamole can bring a creamy richness to the tacos. It’s also a great way to cool down the heat from spicy salsas.
• Pickled Red Onions: These add a tangy, sharp contrast to rich meats and are often served in tacos in Mexico. Simply pickle red onions with vinegar, salt, and a little sugar for a few hours to make a quick and easy topping.
• Sour Cream or Mexican Crema: A dollop of sour cream or Mexican crema (which is thinner and slightly tangier than sour cream) can add a creamy finish to tacos, balancing out spicy flavors.

How to Make Your Own Salsas

The salsa is a critical component of Mexican street tacos, offering the bold kick of flavor that brings everything together. You can choose between a red salsa, green salsa, or even a salsa roja (a roasted red salsa) for your tacos. Here are a couple of salsa recipes you can make from scratch:

Roasted Tomato Salsa (Salsa Roja)

• Ingredients:
  • 4 ripe tomatoes
  • 1-2 dried guajillo chiles (optional, for smoky flavor)
  • 2 cloves garlic, unpeeled
  • 1/2 onion, roughly chopped
  • 1/4 cup cilantro
  • Salt to taste
• Instructions:
  1. Roast the tomatoes, garlic (with skins on), and guajillo chiles on a hot, dry skillet or comal until the skin of the tomatoes is charred, and the garlic is softened.
  2. Once roasted, peel the garlic, remove the seeds from the chiles (if using), and blend everything in a food processor or blender until smooth.
  3. Add chopped cilantro and salt to taste. Adjust the consistency by adding water if necessary.

Salsa Verde (Green Salsa)

• Ingredients:
  • 1 lb tomatillos, husked and rinsed
  • 2 fresh jalapeños, stems removed
  • 1/4 onion, roughly chopped
  • 1 clove garlic
  • 1/4 cup cilantro
  • Salt to taste
• Instructions:
  1. Boil the tomatillos in water until they turn a dull green color and soften (about 5-7 minutes).
  2. In a blender, combine the boiled tomatillos, jalapeños, onion, garlic, cilantro, and salt. Blend until smooth.
  3. Adjust seasoning with more salt or lime juice to taste.

Pairing Drinks with Mexican Street Tacos

When serving Mexican street tacos, it’s always nice to have something to wash them down with. Here are a few drink ideas to complement the flavors:

• Agua Fresca: These are refreshing fruit-based drinks that pair wonderfully with tacos. Try agua de jamaica (hibiscus flower tea), agua de sandía (watermelon), or agua de limón (lime).
• Mexican Beer: A light, crisp beer like Corona, Modelo Especial, or Pacifico is a perfect companion to tacos. If you prefer something with a bit more flavor, go for a Negra Modelo or Victoria.
• Margaritas: The tangy lime flavor of a classic margarita is an excellent match for tacos. You can also try a Paloma, which is made with tequila, grapefruit soda, and lime juice for a refreshing twist.

Final Thoughts: Taco Night Made Easy

Making Mexican street tacos at home might seem like a challenge, but with the right ingredients, preparation, and a little patience, you’ll soon discover just how simple—and rewarding—it is. The best part about tacos is their versatility: You can mix and match different fillings, toppings, and salsas based on your preferences and what you have available in your kitchen.