Los Angeles, January 24, 2014 — Everyone loves tacos, especially the small tacos you can get just about every 100 feet or so in Los Angeles. The great thing about them is that they are always good. This writer has never met a bad taco. It also seems that the less permanent the establishment is, the better tasting the food is. A hole in the wall joint is better than a large restaurant. A food truck is better than a hole in the wall. The push carts that resemble the milk cart from elementary school with just a grill on top of a bed of coals and foil beat all of the above.
Sometimes, however, that 100 feet one might have to travel for a great taco is just too far to travel. The beauty about these tacos is they are just as easy to make as they are to travel to.
Scroll below video for recipe.
Small tortillas, flour or corn depending on preference.
Prepare the steak as you normally would. If you like to marinate it, marinate it. This writer used Trader Joe’s Soyaki, which is always fun. Or you can just keep it simple with salt and pepper. It’s up to you and your preference. Grill the steak to your desired temperature either on a barbeque or just in a skillet on the stove. Cut the steak into cubes.
Chop the onion. Heat a small amount of olive oil in a skillet and then add the onions. Stir frequently until the onions have a brownish color to them. Remove.
On a chopping board, chop some cilantro and the lime.
If you have a stove with an open flame, you are stoked. Turn the flame on high and throw a tortilla directly on the flame for 12 “one-thousands” on each side. If you do not have an open flame, heat them up the best you can; skillet, grill, or oven. I microwave can be used only as a last resort.
Lay warm tortilla flat. Add meat, onions and cilantro. Then squeeze a lime over the taco and boom. Say, “Hello, taco.” Repeat, again and again.
Feel free to add some Tapatío or the hot sauce of your choice for a little kick.
Pairs with: Pacifico for beer drinkers, Lime-a-rita for margarita drinkers, or fresh water for non-drinkers.
The Punk Rock Foodie brand was inspired by the genius of Xander Tee. Recipes by Kevin J. Wells. Kevin J. Wells is the Sports Editor for Communities Digital News. He also writes about Major League Baseball, punk rock music, and food. Follow him on Twitter @WellsOnBaseballClick here for reuse options!
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