Straight from a food truck or dive Mexican food restaurant. The small, chopped up beef with onion and cilantro in a small toasted tortilla. Greasy and served with a good verde salsa.

Any got a recipe for this?

Thanks. I'll give it a try.

A key to getting close to or replicating "street" tacos is the tortilla. If you are in TX or one of the southwestern states see if you can find a Mexican tortilleria and see if they make "taquero" tortillas. Most Mex street tacos are doubled up "taquero" corn torts, the inside one is para-fried a little longer and with more oil than the outside one.

You can prolly find a YouTube video showing this, if you can avoid bagged corn torts try and do so.

ETA, my favorite cut of meat to make tacos out of is "agujas" or "agujas nortenas" as they will call them in STX, make sure they are thin.

For street tacos, I prefer corn tortillas over flour, but they need to be homemade or from a good store. Crap like Mission taste like cardboard. I use flap meat trimmed super thin. A simple marinade with 3 cloves garlic, juice from 2 limes, 1/4 cup Worcestershire, 1 tbsp brown sugar, 1 tsp salt and pepper. Marinate just for a couple of hours. Grill the meat, chop it up and finish it up on a griddle while cooking the tortillas. Serve with chopped onion, cilantro and a raw avocado tomatillo salsa.

For the salsa,
Put 1/2 pound of tomatillos, 1 avocado, 2 or 3 serrano, a 1/4 white onion, a handful of cilantro, 1 tsp salt and about a 1/2 cup of water in a blender

I buy beef chuck riblets at Walmart and cook them in my oven for 5 hours at 250. I season liberally with Bolner's Fiesta Fajita Seasoning and Lime Pepper. 4 hours wrapped in foil and 1 unwrapped. They usually turn out pretty well.

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This is a good video showing a pretty simple process to make what looks like pretty good tacos. It is in Spanish, but the vid is self explanatory and it shows the double torts, with the smaller taco torts. I have a preference for tacos done this way because you can plate the tacos and take your time eating them and they won't be soggy/break or be unwieldy in their handling and you can load them up with salsa.

This guy is using a cut of meat that in the Mexican meat markets they will call "bistek del 7" which is an affordable cut. Also when he returns the cut up pieces of meat to the pan he crisps them up in lard, which is what street taco stands, well most of them, do in the "disco" that they have. I use a wok at home to that effect.

What's he got under the griddle that's heating it all up?

I'm guessing something like this:

https://a.co/d/gIZN0Wh

FIDO*98* said:

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One of the few times I'll buy thin select ribeyes from the grocery case. I use Kinders Buttery Steakhouse rub for seasoning.

Standard street taco/breakfast taco sauce: Simmer seeded (or not) Jalapeño's and Serranos with a couple of cloves of garlic in salted water. Cook until tender and put in a blended. Cover about 1/3 with fresh water and blend adding more water as needed. You can add a tomatillo or two to the boil as well as some avocado to the blend if you need to tone it down.

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You can also add a light oil (Avocado Oil, etc. in place of the water) to the blender to make a creamy salsita.

I use skirt steak and low sodium Dales marinade + peppers, garlic, and other spices.

big ben said:

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Diarrhea be damned, after watching these I'm hitting the job site taco truck tomorrow

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I always get the beef because if it's under cooked it really won't hurt you. The rest is what will get you. I've never been got by a site truck yet.

Had a cook out at work today and our guys made some discada tacos....gotta say it was pretty bad ass.