Street Tacos

Recently I moved
In this new area, all the mexican food is under seasoned and bland as frick, I have tried making my own street tacos, but there is always something missing from the steak marinade and I have no idea what the frick it is, any help is appreciated

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  1. 1 month ago
    Anonymous
  2. 1 month ago
    Anonymous

    What cut of steak

    • 1 month ago
      Anonymous

      I tend to use the flank steak flats they have at costco, is it the cut of meat maybe?

      • 1 month ago
        Anonymous

        No that works

        • 1 month ago
          Anonymous

          Yeah, I have no clue what it is, I make very good tacos but it is just missing something, idk if its like, a ton of MSG or some shit

          • 1 month ago
            Anonymous

            What marinade you use for the steak

            • 1 month ago
              Anonymous

              Garlic
              Jalapeno
              Cilantro
              Lime and orange juice + Zest
              Olive oil
              Vinegar
              Salt
              Pepper
              Onion
              Spices

              I know for a fact that street tacos have stuff like cumin and dried peppers, probably soy sauce and Worcestershire but I am missing something here

              I have tried mexican beer and achiote paste

              I have tried many things such as adding chipotle peppers

              • 1 month ago
                Anonymous

                Dude. They dont use soy sauce.

              • 1 month ago
                Anonymous

                They do use Maggi

              • 1 month ago
                Anonymous

                Only shitty cookers. Real street tacoa rely on sauce.

              • 1 month ago
                Anonymous

                Ive seen it used in some carne asada marinades

              • 1 month ago
                Anonymous

                Then you are a disgrace.

              • 1 month ago
                Anonymous

                Many mexican places do for fajitas and asada

              • 1 month ago
                Anonymous

                Only Chilis.

              • 1 month ago
                Anonymous

                Never been to chillis before, small family owned places do

              • 1 month ago
                Anonymous

                they soak a shit ton of garlic cloves in a gallon a shoyu.. and use it. more common in mariscos but i has seen carne marinated as well with it.. maggi is also used.

              • 1 month ago
                Anonymous

                Liar.

      • 1 month ago
        Anonymous

        >lives near a costco
        >complains local m*xican food isn't authentic
        go be white and sheltered somewhere else

        That's pretty funny. I'm a bong and cumin is what makes something smell mexican to me just since they always use it in """mexican""" food. I mean it still taste good but it's a shame I can't get legit south american food like I can asian food.

        fricking yikes to this whole post

        • 1 month ago
          Anonymous

          I recently moved to a bit nicer area, I did not expect the mexican food to go from spicy and well seasoned to bland trash. I wish this wasn't a blue area. White liberals love under seasoned food and I hate living near them.

    • 1 month ago
      Anonymous

      Flap, skirt, or flank for carne asada

  3. 1 month ago
    Anonymous

    You are missing charcoal
    The marinade is just orange juice, salt and pepper, what gives street tacos their flavor is the charcoal

    • 1 month ago
      Anonymous

      I am 100% sure that is not (all of) it, the tacos definitely have more seasoning on them than just that, or the good ones do at least.

      • 1 month ago
        Anonymous

        Depends of the kind, but I have always found that Americans think we use more spices than what we actually use. We barely ever use cumin, but in the US it seems to be the main spice for mexican cooking. Flavor in tacos come from either long cooking times, chili blends and spices (in the case of birria, cochinita, and barbacoa) or browning (almost burning) a portion of the meat.

        • 1 month ago
          Anonymous

          That's pretty funny. I'm a bong and cumin is what makes something smell mexican to me just since they always use it in """mexican""" food. I mean it still taste good but it's a shame I can't get legit south american food like I can asian food.

          • 1 month ago
            Anonymous

            Mexico is in North America

            • 1 month ago
              Anonymous

              Whoops. South of America.

          • 1 month ago
            Anonymous

            Something that happened to Italian food when it was imported into the US is that it was reduced into a few dishes which then became the icons of Italian cuisine in the US, later to be remixed until you get things like hamburger pizza crust and peas on carbonara, but if you actually go to Italy you will find that most of these dishes are very regional and specific, with variations usually having a completely different name.

            Something similar happened to Mexican food, a taco, for example, is a way to present food, the only important bit is that there is a tortilla in an U shape holding the main part of the dish, that is it meant to be eaten by hand and fast as tacos evolved from Aztecs scooping food using tortillas to armies being served food in mass, to 1980's mexican workers having a quick lunch during break in a taco-stand near their job. When it was imported into the US it somehow became a very strict list of ingredients (the "sawlsaw", the "creyma" and the "picode gaio") with a very distinct flavor profile (cumin and generic chili powder), so when it was remixed it was about keeping the flavor profile but changing the presentation (taco bowl being the biggest offender), for us this is like having things like "sandwich seasoning" and "sandwich bowls". This idea of mexican food is what is then imported into the greater world and created things like Swedish taco culture.

            the weirdest thing is how tacos were so bastardized that it almost came back and became a Mexican dish again, picrel is a folded tortilla away from being an American taco. Chilli-con-carne-gays are also slowly reinventing mole, a few years ago they discovered that chocolate goes well with all the dry chilies they started using instead of generic chili powder, give them a few years and they will round-up the flavor with nuts and a few fruits.

            • 1 month ago
              Anonymous

              Real tacos are not folded and fried into U shapes, pendejo.

              • 1 month ago
                Anonymous

                When did I say they were fried?
                Regresa a la primaria y termínala antes de volver a publicar algo

              • 1 month ago
                Anonymous

                You never said it, puto.
                But you know a taco is not folded in a stupid U shape with a taco holder.

              • 1 month ago
                Anonymous

                Carbonara does not have peas in it, should I get angry at you?

              • 1 month ago
                Anonymous

                With urself, yes.

              • 1 month ago
                Anonymous

                Furia prieta...

                Dude. They dont use soy sauce.

                Should we tell him?

              • 1 month ago
                Anonymous

                Furia Negra. ¿Te haa cogido negras cachondas de Veracruz?

              • 1 month ago
                Anonymous

                OP please note: Asada de reys is focused on the flavor of the meat. dont frick it up with added flavorings. no cumino. no funky shit added. simply salts, limoncito, garlics, oregano
                nada mas

                >tacos dorados
                >chingon

              • 1 month ago
                Anonymous

                Tacoa dorados or flautas are ok. They are rolled amd not done in U hard shell tacos (tostadas en U bastardizadaa con la ideologia estadounidense).

              • 1 month ago
                Anonymous

                "That's an empanada" said the oaxaco

                Tacoa dorados or flautas are ok. They are rolled amd not done in U hard shell tacos (tostadas en U bastardizadaa con la ideologia estadounidense).

                What if instead on an U (United States) they are fried in an M (Mexico)?

              • 1 month ago
                Anonymous

                "That's an empanada" said the oaxaco

                [...]
                What if instead on an U (United States) they are fried in an M (Mexico)?

                Cannot be an empamada because an empanada is sealed and fried. The oics shows that its not emtorely sealed.

              • 1 month ago
                Anonymous

                My understanding is that if the vegetables go inside it is a taco dorado. If the vegetables go on top it is an empanada.
                Yes, I’ve had empanadas made with tortillas, with canned tuna or cheese filling.

              • 1 month ago
                Anonymous

                A taco dorado doesnt have veggiw fillings. Only meat, estupido. Tje toopings are lettucw, cheese and not sour cream. And sometimes some salsa.

              • 1 month ago
                Anonymous

                Maybe not yours but mine do.

            • 1 month ago
              Anonymous

              Thank you AI-sama for enlightening us.

          • 1 month ago
            Anonymous

            Cumin is not so real real mexican food.

        • 1 month ago
          Anonymous

          Yeah, agreed, but there is some sort of seasoning missing, it may be a specific pepper or some thing like that idk

          • 1 month ago
            Anonymous

            It's salt, you're not using enough

            • 1 month ago
              Anonymous

              How much salt should I use then?

              • 1 month ago
                Anonymous

                The filling should be slightly too salty because it needs to season the tortilla
                Also make sure to pan-fry your tortillas a little or at least microwave or toast them in the oven

              • 1 month ago
                Anonymous

                I think I generally do this, I grew up in a mexican household and worked in a very americanized mexican restaraunt, so I can make good mexican food, but this one thing haunts me, because these street tacos are my favorite food and I have no clue how to get them right

              • 1 month ago
                Anonymous

                I think one element is that the grill cooks a lot of different meats, marinades, and sauces, and some of that blend of flavors gets infused with everything else

          • 1 month ago
            Anonymous

            Or lime, mexicans use a lot of lime and it brings up flavors that salt does not

            The filling should be slightly too salty because it needs to season the tortilla
            Also make sure to pan-fry your tortillas a little or at least microwave or toast them in the oven

            It is better to warm them with direct fire from the stove, microwaving will make them dry. If you are using a pan or baking them you should moist them a bit or else they will become dry and brittle

        • 1 month ago
          Anonymous

          When I make carnitas they are extremely bland straight out of the pot. I lay them out on a pan sheet and broil them until slightly charred afterwards and it’s incredible how much more flavor that brings out. On top of the char, there are sugars in the orange/lime juice from the marinade caramelizing.

    • 1 month ago
      Anonymous

      you need to buy a propane griddle and a propane burner. they dont cook that shit on regular pots and pans like you do. its the same reason chinese food tastes different from when you make it.

      maybe its not propane, maybe its a charcoal grill like
      says. restraunts just cook shit in a different way than you can in normal/regular home kitchens.

      if you really think theres some meme spice missing, then its probably something like Epazote.

      • 1 month ago
        Anonymous

        I am fairly certain it is something like maggi, as the other anons have said here, as that seems closest to what it is missing

  4. 1 month ago
    Anonymous

    cayenne
    peppers de arboles
    those mild green bell peppers the long dark ones that make the flavour of meat pop
    salt
    lime
    and a fricking brain anon goddamn
    put it in a goddamn corn husk with some flour if u must

  5. 1 month ago
    Anonymous

    Get salt, garlic and lime juice. Use corn oil.

  6. 1 month ago
    Anonymous

    >salt and lime the meat
    >granulated garlic powder
    >slashes of Maggi
    >packs of sazon goya with achiote
    >splashes of a light beer
    >let sit
    >fire up "mesquite" coals
    >drink a few beers
    >napkin off the meat
    >sprinkle with salt. no pepper
    >grill high heat
    >dont frick with it
    >turn it dont frick with it
    >pull it and rest
    >

    • 1 month ago
      Anonymous

      I think this may be it

      • 1 month ago
        Anonymous

        it is it.. ive sat and watched them prepare it.

        https://i.imgur.com/mG3Po8x.jpg

        Is this the one that you would use?

        yes.

        This was it, I bought some of both seasonings, added it to some beef jerky, it had the correct flavor so if I add it to my marinade I will probably get exactly the street tacos I want, thank you anon

        its bomb and enhance the meats flavor

        not authentic mexican without
        >drink several more beers
        >try to drive home

        >drink several more beers
        >drive home
        >off to work happy at 6am

        • 1 month ago
          Anonymous

          I really appreciate it, I have always been pissed I am half a beaner and my tacos just never were perfect.
          Now I can have the perfect tacos I have been wanting

    • 1 month ago
      Anonymous

      Is this the one that you would use?

    • 1 month ago
      Anonymous

      This was it, I bought some of both seasonings, added it to some beef jerky, it had the correct flavor so if I add it to my marinade I will probably get exactly the street tacos I want, thank you anon

    • 1 month ago
      Anonymous

      not authentic mexican without
      >drink several more beers
      >try to drive home

      • 1 month ago
        Anonymous

        >run into and kill a white family
        >all while residing in murica illegally
        >get bailed out of jail

        • 1 month ago
          Anonymous

          how else do we build cheap(10 billion $ over) infrastructure. “

          • 1 month ago
            Anonymous

            Chinamen

  7. 1 month ago
    Anonymous

    Hispanic here. It's all in the technique, anons.

    All you need is fire, salt, black pepper, and unprocessed skirt steak (arrachera). Yes, this is a dry rub method. Simplicity yields the best results sometimes. You want to put in the work to remove skin, membrane, and fat! This way you can personally manage the fat to muscle ratio for the perfect tacos because fat = flavour.

    Now for technique: FIRE. FIRE FIRE. WHAT YOU NEED IS FIRE. Not sure why this is so hard to understand. When we "char" we burn the shit out of small portions of the meat to the point it's mostly carbon. The fire has to kiss the meat. Usually, I only allow the end bits to turn into carbon while the middle remains at a rare/medium because of the sheer mount of fire/heat used. Also, learn to use carry over heat to finish your meat so you don't accidentally overcook or char too much of it.

    • 1 month ago
      Anonymous

      I didn’t know pepe was part of ancient mexican culture.

      • 1 month ago
        Anonymous

        Some Mexicans are based

      • 1 month ago
        Anonymous

        pic related

        Spic. Learn English and Spanish. Imbecil chairo de mierda.

        ?

        • 1 month ago
          Anonymous

          Chairo de mierda.

          • 1 month ago
            Anonymous

            En que modo, güey? Eres un poojeet?

            • 1 month ago
              Anonymous

              Es wey.
              Soy un ciudadano mexicano, como tu.

    • 1 month ago
      Anonymous

      Spic. Learn English and Spanish. Imbecil chairo de mierda.

  8. 1 month ago
    Anonymous

    It’s probably chiles de arbol and MSG you are lacking

  9. 1 month ago
    Anonymous

    Let me guess, you moved to New Mexico? Cause I moved here 2.5 years ago and the ~~*Mexican*~~ food or whatever the frick they call it is blad as frick. Actually ALL the food here is bland, which is fricking SHOCKING, we’re next to the border, it’s literally new MEXICO, there’s a ton of Mexicans here and you’d think it’d be as good as Mexican food in Texas or literal Mexico, but it’s NOT! These Black folk hispanics don’t know what seasoning is. It fricking SUCKS, I blame the ultra low IQ that plagues the state.

    • 1 month ago
      Anonymous

      New Mexican cuisine is its own whole separate thing and if you can't find good New Mexican in New Mexico I have no idea what you're doing wrong

      • 1 month ago
        Anonymous

        Horse shit, there’s literally two places that are decent in each place… ABQ, alamagordo and las cruces, Santa Fe all have the same problem. The majority of food is under-seasoned and bland. Las cruces was interesting because it’s next to El Paso, and going there all of sudden the food was actually good, stayed there for 2 days to make sure it wasn’t a fluke, it wasn’t. 4 places I went that day all good and they were 3.5 - 4.5 star reviewed. Back to New Mexico and it was all bland again. But whatever, like you’d know dumb Black person. Probably one of the ones who were born here who defend it like crazy because your taste buds are that of a 80 year old who only eats plain white chicken and loves it.

        • 1 month ago
          Anonymous

          No I'm in Colorado, go to Chimayo

          • 1 month ago
            Anonymous

            Literally like a hop and skip away from Santa Fe, surely there isn’t much of a food difference between that little spot. I’ll put in on my to go list, but I have my doubts.

            • 1 month ago
              Anonymous

              You know, I think I was wrong to assume it's easy to find New Mexican cuisine in New Mexico
              Thinking on it, Colorado Mexican food is pretty much dead here, now, too
              Especially post C19, all the best little shops got crushed, but it was a long time in the making
              I guess it's true, you can't go home again

              • 1 month ago
                Anonymous

                Now that you’ve brought up vid19, I do wonder how many good food places that were smaller were shut down that I missed out on. Maybe those were the spots that were good, I see a shit ton of vacant spots where some food shop used to be.

              • 1 month ago
                Anonymous

                Quite a ton of good places got shut down because they could not compete with shitty fast food

              • 1 month ago
                Anonymous

                Bullshit, it wasn't that they couldn't compete, it's that they weren't allowed to

              • 1 month ago
                Anonymous

                They could only do cary out, fast food is made to do cary out, they got fricked by being forced to play a rigged game

    • 1 month ago
      Anonymous

      What part of NM? In the eastern part close to Texas it’s good as frick. Pretty much the same plus green chilies and Gorditos seem a lot more common.

      • 1 month ago
        Anonymous

        I didn’t head to that side, maybe being closer to the south and northern part of Texas has its influence. I’ll be planning on visiting the worth while towns and cities mid this year.

    • 1 month ago
      Anonymous

      They dont know about real mexican food.

    • 1 month ago
      Anonymous

      Not New Mexico, but I did move to a major city, so all the mexican food is now bland and disgusting "California style" trash, the food is twice the cost, flavorless, and not spicy at all

  10. 1 month ago
    Anonymous

    Imagine having a good cut of beef and then wasting it on Mexslop

    Couldn’t be me

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