Tuesday, August 30, 2011

Street Tacos. Or, I'm Homesick.

I have a weakness for street tacos. I always have. It's one of the things I miss most about my home state of California. I'm sure you can get them just about anywhere these days, but I have fond memories of my dad taking us to work with him and at lunchtime, he knew where his favorite taco stands were. We're talking, taco stands that sold brain tacos, tongue, and whatever else. My dad is an adventurous eater. He eats anything and everything. I don't even want to go into the foods I have tried that I wouldn't now because I know better. But I trusted him. And it makes for some good stories now. Anyway, back to the tacos. I developed a fondness for a basic street taco and I crave often the flavors. It hit me that I could make my own So Cal style street tacos. So I did. And the results are delicious and surprisingly easy to do!
First, I wanted chicken. You want to make Pollo Asado. This usually consists of oil, vinegar, lime juice, garlic, orange juice, salt, spices such as Achiote paste, etc. You can find a good recipe online. I am lazy and lucky because we have a local indoor farmer's market that sells Pollo Asado al carbon by the pound for pretty cheap so that's where I got this. It is delicious. All I had to do was cook it and chop it into bite size pieces.
Here is my chopped white onions and chopped cilantro.
You can leave the tacos as is with just the juicy, flavorful meat and the onions and cilantro, or you can add a dollop or two of guacamole. Some people like to put pico de gallo and queso fresco, but then it turns into something else entirely and not a street taco.

 To make guacamole in a jiffy, just mash the avocados and add salsa to taste and voila. There you go.

 Everything you need right here to compile your tacos.

Mmmmm! These were delicious. Usually I use white corn tortillas, but I was curious about yellow. I would recommend sticking with white. You may also want to use 2 tortillas to make your taco as they fall apart easily. Make sure the tortillas are warm when serving. I'm discovering that putting guacamole on everything is maybe a west coast thing? People always seem weirded out when I offer them guacamole as a topping, and HF's family back east never had it until they visited us here. What do you think? Do you put guacamole as a side with all your mexican food? Also, these can be as healthy or unhealthy as you want depending on the ingredients in your asado and toppings you add. I consider these pretty healthy for a family meal. And HF was thrilled to be eating meat. We average maybe once a week eating meat these days.

2 comments:

Jenn @ BentoForKidlet said...

We are east coast guac fans :D We have it anytime we are eating Mexican!

For corn tortillas I have found they are best for making things like taquitos in the oven then they get crispy and delicious!

Handcuffed Heart said...

You are going super-food-blogger on me with all the photos. I love it! And such a pristine white background. I need your maid. ;) bwhahaha