Thursday, April 25, 2013

so-cal street tacos

Ed and I are still mourning the loss of our favorite restaurant here in Savannah- Sol. They closed down probably about 7 months ago now, but they were amazing. It was fusion food, a combo of Southern cooking, Latino street food and Asian flavors. My favorite thing on the menu was a grilled romaine lettuce head with skirt steak and tequila lime dressing. Ed was in love with their tacos. The closing of that restaurant sort of inspired me to branch out with out tacos- I'll admit up until them I was strictly a box taco kind of girl at home. I thought that making authentic style tacos was hard work- but simple flavors are what make them great! They don't really need all the frills and bells and whistles to be delish.
This is strictly a street taco, meaning it has very few ingredients and no salsa. That's what makes it easy to transport- not a lot of messy juices. I chose flank steak to make mine, but you can use skirt steak, thinly sliced pork or chicken thighs. Even chicken breast would work, but it's not as authentic. Just use garlic and salt. I promise, you won't need anything else as far as seasoning goes.
Always, always, always let your meat rest for 3-5 minutes before slicing so you don't let all those yummy juices inside just drain onto your cutting board.
While the steak rests, I gather together my accouterments  Just finely mince onion, minced fresh cilantro and montery jack cheese- although queso fresco or manchego would work amazing well.
Use your sharpest non serrated knife and slice against the grain to get the best texture. You want these slices to be thin enough that you don't need to gnaw and fight with the strips as you eat. I cooked ours to medium well- just pink inside. Remember, simple is better in this case- and more delicious! Let those flavors shine through!
So-Cal Street Tacos
Original inspiration comes from Simple Recipes.
12 taco size flour tortillas or corn tortillas
1 cup chopped fresh cilantro
1/2 cup finely minced sweet onion
1 1 lb flank or skirt steak
2 Tablespoon vegetable oil
3 cloves minced garlic
1/2 cup monterey jack cheese, grated
Salt and pepper, to taste
Lime wedges

Rub down flank steak with oil, minced garlic, salt and pepper. Cook on a grill over medium heat for 4 minutes on either side, or until just pink in the center. Allow meat to rest for 3-5 minutes before slicing. Meanwhile, warm tortillas in the microwave between paper towels for 30 seconds. Arrange tacos with a small amount of cheese on the bottom, thinly sliced steak, minced onion, cilantro. Serve with a lime wedge. Enjiy!