Mexican Street Tacos

Fall is a great barbeque season. You've got amazing weather, great new outdoor smells and scenery, and lots of hungry football fans to feed. Definitely not a good time to be stuck in the kitchen churning out platters of finger foods. What's a girl to do? My yummy yummy answer? Street Tacos. So, I've never actually been to Mexico, but lots of my family have, and they swear these are one of the greatest things you can eat there. I love using churrasco(I think it's also called carne asada) because it grills up perfectly for tacos. Traditional tacos are made with plain corn tortillas, not fried, but hey, it's me cooking 'em. The raw onions give a sweet and spicy crunch to the tacos, while the cilantro adds a burst of flavor that balances out the richness of the meat and tortilla.

Mexican Street Tacos

2 lbs churrasco meat
1 orange
Tony's Creole Seasoning(see here)
corn tortillas
1/2 onion, diced
handful of cilantro, chopped

Lay meat out flat in a pan. Cut the orange in half. Squeeze one half over the meat, then generously season with Tony's. Flip meat over. Repeat process. Preheat grill on high heat for about 10 minutes. Turn down to low before you put meat on. Lay meat out flat on grill and close lid. Let grill about 10 minutes, until top is looking light brown and juices are pooling on top. Flip over and turn grill up to medium. Let cook 5-10 minutes, until meat is charred but still looking juicy. Remove from grill and let rest 5 minutes. Slice meat thinly. Be sure to cut against the grain, like this:



While meat is cooking, fry tortillas one at a time in oil until just firm enough to be able to fold over. Pile sliced meat onto your tortilla along with the onions and cilantro. You can also squeeze on some lime juice and add some salsa or hot sauce if you like.