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, and served alongside some pinto beans, 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 Mexican cheese on top. Yum.
But back to the Mexican street 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!
Carne Asada Mexican Street Tacos
Mix together the cumin, salt, garlic powder, pepper, and coat the carne asada with it. Slice into strips, then dice. Add it to a large plastic bag or bowl with a cover, and mix the meat with the Serrano pepper, tomato, onion, and beer. Allow to marinate for at least 15 minutes, but up to 1 hour.
Heat a large skillet with the canola oil over medium high heat, then pour in the entire marinated mixture and allow to cook, stirring occasionally, until all the liquid has evaporated and the meat is cooked through.
Serve in small corn tortillas and top with the onion and cilantro.
*If carne asada is not carried in your local grocery store, you can use top or bottom round, or skirt steak. A thin, lean meat is best.