Los Angeles Food Truck Tacos no 4 in USA TOP 10 Street Foods
- Description: Authentic Mexican tacos featuring soft corn tortillas filled with marinated meats, onions, cilantro, and a squeeze of lime.
- Best Spot: El Chato Taco Truck or any truck on Tacos El Güero.
- Why It’s the Best: LA’s street tacos are renowned for their authenticity and flavor. They reflect the city’s rich Hispanic heritage.
To recreate the vibrant flavors of Los Angeles food truck tacos in your kitchen, you can whip up a delicious batch of carne asada tacos. These tacos are known for their simplicity and robust taste, making them a favorite among taco lovers. Here’s a unique take on the classic recipe that captures the essence of street tacos.
Ingredients
- For the Carne Asada:
- 1.5 pounds of flank steak or skirt steak
- 1/4 cup soy sauce
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
- For the Tacos:
- 12 small corn tortillas
- 1 small onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- Lime wedges for serving
- Salsa of your choice (red or green)
Instructions
1. Marinate the Meat:In a bowl, combine the soy sauce, lime juice, olive oil, minced garlic, cumin, smoked paprika, chili powder, salt, and pepper.Place the steak in a resealable bag or a shallow dish and pour the marinade over it. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 1 hour, or up to overnight for maximum flavor.
2. Cook the Steak:Heat a grill or a cast-iron skillet over high heat. Remove the steak from the marinade, allowing excess marinade to drip off.Grill the steak for about 4-5 minutes on each side, or until it reaches your desired level of doneness. For a perfect medium-rare, aim for an internal temperature of 130°F (54°C).Once cooked, transfer the steak to a cutting board and let it rest for a few minutes. This allows the juices to redistribute, ensuring a juicy bite.
3. Prepare the Tortillas:While the steak is resting, warm the corn tortillas. You can do this by placing them directly on the grill for a few seconds on each side or heating them in a dry skillet over medium heat until they become pliable.
4. Assemble the Tacos:Slice the rested steak against the grain into thin strips.To assemble, take a warm tortilla and add a generous portion of the sliced carne asada. Top with chopped onion and cilantro.Finish with a squeeze of fresh lime juice and a spoonful of your favorite salsa.
5. Serve:Enjoy your tacos immediately, preferably while standing by the grill or at the kitchen counter, just like you would from a taco truck in Los Angeles. Pair with cold Mexican soda or a refreshing agua fresca to complete the experience.
Tips for Authenticity
- Double Tortillas: Street tacos often use two tortillas to hold the filling better and prevent tearing. This also adds a delightful texture.
- Salsa Variety: Offer a selection of salsas, such as a smoky tomatillo salsa or a spicy red salsa, to cater to different taste preferences.
- Chop the Meat: For a more authentic touch, chop the cooked steak into smaller pieces before adding it to the tortillas. This mimics the way many taco trucks serve their carne asada.
By following this recipe, you can bring the essence of Los Angeles taco trucks right into your home, allowing you to savor the flavors of street-style tacos anytime you desire. Enjoy!
