Street Tacos Recipe

Make Marinade

In a bowl combine minced garlic, lime juice, vegetable oil, ground cumin, chili powder, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk to combine.

Marinate Protein

If using flank steak: place steak in a shallow dish or zip-top bag and pour half the marinade over it, massaging to coat. If using chicken thighs: pour the same amount of marinade over chicken. Reserve remaining marinade for finishing. Let sit at least 20 minutes at room temperature or up to 2 hours refrigerated.

Cook

Heat a heavy skillet or grill over medium-high heat until very hot. Lightly oil the grates or skillet with 1 tbs vegetable oil. For steak: sear 3-4 minutes per side for medium-rare to medium depending on thickness. For chicken thighs: cook 5-7 minutes per side until internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes.

Slice steak thinly across the grain into bite-sized strips. If chicken, chop or shred into small pieces suitable for tacos.

Place tomatillos and chilies in a small saucepan and cover with water. Bring to a simmer and cook 6–8 minutes until tomatillos are softened and slightly translucent. Drain and let cool slightly.

In a blender or food processor combine cooked tomatillos, cooked chilies, chopped onion, 1 clove garlic, 1/4 cup cilantro, 1 tbs lime juice and 3/4 tsp kosher salt. Blend until mostly smooth, adding up to 2 tbs water to reach desired consistency. Taste and adjust salt or lime as needed. Chill or set aside at room temperature.

Warm a dry skillet over medium-high heat. When hot, add one tortilla at a time for 10–20 seconds per side until pliable and slightly charred. Alternatively, brush tortillas lightly with 1 tbs vegetable oil and warm in a skillet for 15 seconds per side for a crispier edge. Keep warmed tortillas wrapped in a kitchen towel to stay soft.

Place three warmed corn tortillas on a plate (two per order doubled to three tacos). Divide the sliced steak or chopped chicken evenly among the three tortillas (about 1/4 cup cooked protein per taco).

Top each taco with a sprinkle of finely diced white onion (about 1 tablespoon per taco) and chopped cilantro to taste.

Spoon 1–2 tablespoons of the signature salsa verde over each taco, or serve salsa on the side for guests to add. Add a lime wedge to each plate and serve immediately.