My taco journey took an unexpected turn on a spontaneous road trip to Mexico, and it all started with street tacos. Picture this: the aroma of seasoned meat sizzling on grill carts manned by local women, the rhythmic pat-pat of tortillas being made by hand, and the simple yet perfect combination of flavors – savory pulled chicken or pork nestled in warm, freshly griddled corn tortillas, topped with just a sprinkle of onion and cilantro. Watching these culinary artists assemble my taco was a mesmerizing experience, but the taste? It was a revelation. Those street tacos weren’t just food; they were the essence of the trip. And the magic, I realized, was in the Street Taco Tortillas.
Luckily for my family, taco love is a shared passion. Taco Tuesday isn’t just a meal; it’s an event in our house. From planning the toppings to pressing our own tortillas, every step is embraced. And through countless taco nights, I’ve learned a fundamental truth: the soul of a truly exceptional street taco lies within the tortilla itself.
While fillings and toppings are important, the street taco tortilla is non-negotiable. For a genuinely authentic experience, ditching store-bought options and embracing homemade tortillas is a game-changer. The process is surprisingly simple, quick, and the flavor payoff is immense. Imagine the subtle sweetness of freshly made corn tortillas or the soft chew of flour tortillas, each bite elevating your taco experience. The best part? You can prepare your street taco tortillas ahead of time and store them in the refrigerator, ready to be reheated when taco cravings strike. So, when it’s taco time, all that’s left is to chop some onions and cilantro, shred your pre-cooked chicken, and warm up those incredible tortillas. Dinner is served, and it’s a fiesta of flavor.
While I opted for flour tortillas this time to vary things up, traditional Mexican street taco tortillas are typically made from corn. Both are fantastic choices, each offering a unique texture and taste. Whether you lean towards corn or flour, crafting your own street taco tortillas is the secret weapon to unlocking truly authentic and delicious street tacos, right in your own kitchen. No passport required.
Chicken Street Tacos
Recipe: Authentic Street Tacos
This recipe captures the essence of those unforgettable street tacos, bringing the vibrant flavors of Mexico to your home. The minimal prep time is thanks to the slow cooker, letting you focus on enjoying the process and, of course, those incredible street taco tortillas.
Ingredients:
- 1 large onion, roughly chopped
- 2 lbs chicken thighs or breasts
- 4 cloves garlic, minced
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp sea salt
- ½ tsp black pepper
- Street Taco Tortillas (corn or flour, preferably homemade)
- Diced onion and chopped cilantro, for topping
Instructions:
- Prepare the Chicken: Line the bottom of a crockpot with the chopped onion. Place the chicken and minced garlic on top. In a small bowl, combine chili powder, cumin, smoked paprika, sea salt, and black pepper. Sprinkle the spice mixture evenly over the chicken.
- Slow Cook: Cook on low for 7-8 hours (recommended for maximum tenderness) or on high for 4 hours, until the chicken is cooked through and easily shreds.
- Shred the Chicken: Once cooked, use two forks to shred the chicken directly in the crockpot, mixing it with the flavorful juices.
- Warm Tortillas: If using pre-made street taco tortillas, quickly reheat them on a hot griddle or skillet for a few seconds per side until warm and pliable. For homemade tortillas, they will likely only need a quick warm-up if made fresh.
- Assemble and Serve: Spoon the shredded chicken onto each warm street taco tortilla. Top generously with diced onion and fresh cilantro.
- Enjoy! Prepare for a taste of Mexico that will transport you straight to those vibrant street corners.
