Mexico City Street Tacos

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 1+)

Taco bar menu:

• White corn tortillas (2 per taco, the smaller the better)
• Meat: pollo (chicken, i.e. rotisserie), pesca (fish), cameron (shrimp), carne asada (grilled steak),* carnitas (braised pork), barbacoa (steamed beef or goat), chorizo (sausage), lengua (tongue), cabeza (cow head), tripas (tripe or chitterlings), duck, smoked turkey, campechanos (mixed), etc
• Garnish: chopped cilantro, chopped white onions, lime
• Toppings: thinly sliced cabbage, radish slices, pickled red onion,* queso fresco (fresh Mexican cheese) or feta
• Salsas: roja (red), verde (green), habanero, pico de gallo (see master recipe)
• Sides: pickled jalapeno, cactus salad, guacamole
• Suggested beverage pairing: agua de Jamaica (hibiscus iced tea)*

Procedure:

1. Preheat iron skillet for warming tortillas
2. Dip tortillas in oil (or fatty meat juices), then warm in skillet turning once (tip: cover warm seasoned tortillas with a kitchen towel and store in a 200° oven)
3. Add meat, garnish, toppings, salsa as desired
4. Serve with sides of your choice

*Most menu items can be purchased at local Mexican grocers, but here are a few simple easy-to-make recipes:

• Grilled Mexican steak: Marinate flank steak in lime juice for about an hour; coat with dry rub (salt, pepper, garlic powder, onion powder, paprika); grill until medium-rare; rest for 10 minutes; slice against the grain
• Pickled red onion: Heat water, add vinegar, sugar (or agave nectar), salt; add thinly sliced red onions; refrigerate overnight
• Hibiscus iced tea: In a pan, add a handful of hibiscus flowers to a small amount of cold water, bring to a boil; strain tea into a pitcher; add more water to dilute tea as desired, add agave nectar to sweeten, chill with ice