Woo hoo! First recipe of the New Year! You know, one week into the new year. Cause that’s just how I roll. These Carne Asada Mexican Street Tacos didn’t mind waiting, because they are totally worth waiting for. Sprinkled with lovely diced onion and cilantro, these tacos are simple, and delicious. Simply delicious. Just as they should be!
My husband would like everyone to know that this is, in fact, his recipe. He is very proud of it, and he has every right to be, because these Mexican street tacos are kind of the bomb. And by kind of, I mean totally, completely, absolutely. He was practically jumping up and down like an excited schoolgirl over the fact that these little babies were going up on the blog today. So do, please, thank Rudy for these tacos. He says you’re welcome.
I love it when Rudy cooks. Really, I do. He made a big pot of beans to go with our tacos, and they are my faaaaaaaaaave. Don’t worry, I’ll be sharing that recipe with you soon! You can see them in the top photo, looking all fine with some Queso Fresco on top. Yum.
But back to the tacos. Normally, we would cut the meat into strips alone, but after having four kids, we found it was easier to basically dice the meat up. Tastes the same, but easier to eat.
You really want to be sure to cook the meat until all the liquid is gone. Even if the meat is no longer pink, you need to keep going, so it can absorb all the flavors, get coated in it, just smell the amazingness coming from the pan. It smells sooooo good.
All that’s left to do is heat up some little tortillas on the comal and get to eating! NOM NOM NOM!