When it comes to warming my soul and bringing back vivid memories of my childhood, nothing compares to street tacos. While lasagna, mashed potatoes, and pot pie are commonly associated with comfort, tacos hold a special place in my heart.
To create these delectable delights, I begin with a beef or pork roast, generously seasoned and seared to perfection. Aromatics and citrus are added, and the meat is left to slowly cook—whether it’s in the instant pot or simmering throughout the day.
The end result never fails to impress—a burst of mouthwatering flavors that effortlessly melt in your mouth.
When selecting the ideal roast, look for the perfect marbleization. This refers to the delicate veins of fat that weave through the meat. Opt for cuts with consistent marbleization, avoiding those that are excessively thick or sparse. The more marbling present, the more succulent and flavorful the tacos will be.
Before diving in, make sure to remove the meat from the refrigerator at least an hour before cooking. Allowing it to reach room temperature prevents the meat from contracting when it hits the hot oil, ensuring a more tender result.
To create a non-stick surface, it’s crucial to heat the pan before adding the oil. As the pan heats up, the expanding metal atoms create microscopic holes. Adding the oil at this point allows it to coat the pan, filling in the holes and promoting a better non-stick effect. While it’s not foolproof, this method does help reduce sticking.
When heating the oil in the pan, look for the shimmering effect. Opt for a neutral-tasting oil with a high smoke point, like canola oil. The smoke point is the temperature at which the oil starts to smoke, indicating it’s breaking down and burning. Avoid reaching this stage to maintain the quality of the oil.
Season the meat generously with salt and pepper, then proceed to sear it on all sides for a delightful caramelized crust. Once seared, add lime and orange juice, bay leaf, jalapeño, sliced onion, onion powder, garlic powder, cumin, chili powder, garlic cloves, and tomato product if desired. Alternatively, you can use leftover pico de gallo or salsa. Add beef broth or water, filling the pan halfway to three-quarters if slow cooking, or one-quarter to halfway if using a pressure cooker.
For pressure cooking, set the Instant Pot to manual mode on high heat for 120 minutes, ensuring the vent is closed. Once the cooking cycle is complete, carefully release the steam by opening the vent, making sure to keep any skin away from the hot steam. Open the lid, break the meat apart, and evaluate its tenderness. If it requires more time, either replace the lid and cook for an additional 10-30 minutes or switch the Instant Pot to slow cook mode for a few more hours, depending on your available time.
Once the meat reaches your desired tenderness, shred it and store it in the flavorful juices. If preferred, you can strain the juices before serving. Warm up tortillas, and assemble your tacos with chopped onion, cilantro, cotija cheese, and pico de gallo for a sensational culinary experience.
Get ready to savor the ultimate comfort food experience with these irresistible street tacos. Let your taste buds rejoice as each bite takes you on a delightful journey of pure culinary satisfaction.
Street Tacos
Ingredients
- 2 Pounds Beef Roast
- 2 Tbs Canola Oil
- 2 Oz Lime Juice
- 4 Oz Orange Juice
- 1 Each Bay Leaf
- 1 Oz jalapeño Chopped
- .5 Oz Cilantro Stems reserved, chopped and divided
- 4 Oz Onion 1/2 thinly sliced, 1/2 chopped
- 1 Tbs Cumin
- 1 Tbs Chili Powder
- 1 Tsp Salt
- .5 Tsp Black Pepper ground
- .5 Oz Garlic Clove Smashed
- 2-3 Cups Beef Stock
- 16 Each Corn Tortillas Small
- 4 Oz Cotija Cheese Crumbled
Instructions
- Remove meat from refrigerator about 1 hour before cooking.
- Liberally season meat with salt and pepper on all sides.
- Set Instant Pot to “sauté” “high” function. Heat pan until hot to touch, add oil in pan and heat until shimmering. Sear meat on all sides.
- Add citrus juices, cilantro, bay leaf, onion, garlic cloves, cumin, chili powder, garlic powder and onion powder. Add beef stock (or water) carefully down the side of the Instant Pot until the liquid is 1/4 – 1/2 of the way up the meat.
- Place lid on the Instant Pot and twist to close. Ensure the vent is turned to “seal”. Press the “cancel” button. Press the “manual” button and ensure the “high” is lit for high pressure. Using the “up” button press until the readout reads 120 Minutes or 2 Hours depending on your model.
- When the Instant Pot is done, it will beep loudly and automatically switch to “low” or “keep warm”. You can vent immediately and check on the meat or you allow it to do a natural pressure release.
- Open the Instant Pot and check the tenderness of the meat. If the meat is perfectly tender, remove from the Instant Pot and strain the juices. Place the juices back into the Instant Pot. Taste the meat and the juices separately. If the juice or the meat needs additional seasoning, first check if you can reduce the juice.
- If you have a lot of juice and you want to reduce it, press the “sauté” button and allow the juice to boil and reduce down. Once it is to the volume you desire, taste the juice again. Add the meat back in and season to taste.
- Cut lime wedges, crumble the cotija cheese, ensure your pico de gallo is prepared, onions and cilantro are chopped.
- Warm your tortillas on a griddle or in a non-stick pan with a little bit of olive oil OR over an open flame if you have a gas range. Keep the tortillas warm in a towel or tortilla warmer until you are ready to serve.
- To Serve: Place two tortillas stacked on a plate. Place 1-2 oz of prepared meat in the center. Add prepared pico de gallo, onion, cilantro and cotija over the meat. Each serving has two of these tacos.
- Enjoy!
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