El Torito Street Tacos from El Torito feature tender grilled carne asada, fresh pico de gallo, and zesty cilantro wrapped in warm, soft corn tortillas, delivering an authentic and flavorful Mexican street food experience.
Equipments
- Grill or grill pan
- Tongs
- Chef’s knife
- Cutting board
- Mixing bowls
- Spoon
- Serving platter or plate
- Tortilla warmer or clean kitchen towel
Ingredients
- 1 lb (450g) flank steak or skirt steak
- 1/4 cup orange juice
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8-10 small corn tortillas
- 1 cup diced tomatoes
- 1/2 cup diced white onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and minced
- 1 lime, cut into wedges
- Salt, to taste
Selecting flank steak or skirt steak is essential for authentic El Torito Street Tacos, as these cuts provide the perfect balance of tenderness and flavor when grilled. Marinating the meat in a mixture of orange juice, lime juice, olive oil, garlic, and spices like cumin, chili powder, and smoked paprika infuses the carne asada with a vibrant, zesty taste. Using small, soft corn tortillas is crucial to achieving the traditional Mexican street taco experience, allowing the flavors to shine through without overpowering the filling. Fresh pico de gallo made with diced tomatoes, white onion, cilantro, and minced jalapeno adds a refreshing and mildly spicy contrast to the savory meat. Your copycat menu for El Torito Street Tacos from El Torito should focus on these key ingredients and techniques to capture the authentic taste.
Instructions
- Prepare steak marinade: In a mixing bowl, whisk together orange juice, lime juice, olive oil, garlic, cumin, chili powder, smoked paprika, salt, and black pepper.
- Place steak in marinade, cover, and refrigerate for at least 1 hour (up to 4 hours).
- Prepare pico de gallo: In a bowl, combine diced tomatoes, diced white onion, chopped cilantro, minced jalapeño, juice of 1 lime, and salt to taste. Mix and refrigerate.
- Preheat grill or grill pan to high heat.
- Remove steak from marinade; pat dry.
- Grill steak 3–5 minutes per side for medium-rare or to desired doneness.
- Rest grilled steak for 5 minutes, then slice thinly against the grain.
- Warm corn tortillas on grill or dry skillet, or wrap in a kitchen towel and microwave until heated through.
- Assemble tacos: Place sliced steak on tortillas, top with pico de gallo, and sprinkle with extra cilantro.
- Serve with lime wedges on the side.
Substitution
El Torito Street Tacos from El Torito copycat menu features tender grilled carne asada and fresh pico de gallo wrapped in warm corn tortillas, perfect for recreating restaurant-style flavors at home. If flank or skirt steak is unavailable, you can substitute with sirloin or ribeye for a similarly juicy texture. When fresh jalapenos are out of reach, canned or pickled jalapenos maintain the spicy kick without compromising flavor. Use store-bought corn tortillas if you don't have time to warm fresh ones, but ensure they are heated well to achieve the authentic soft texture. You can easily adjust the citrus marinade by mixing lemon juice with orange juice if lime juice is scarce, maintaining the balance of tanginess essential for tender meat.
Tips
Marinating the steak for at least one hour enhances flavor and tenderizes the meat; avoid skipping this step for optimal taste. When grilling, pat the steak dry before cooking to achieve a better sear and prevent steaming. Slice the rested steak thinly against the grain to ensure tenderness and ease of chewing. Warm your corn tortillas until soft and pliable to avoid cracking when folding your tacos.
Nutritions
El Torito Street Tacos provide a balanced source of protein, primarily from the grilled flank steak, which supports muscle repair and growth. The fresh pico de gallo contributes vitamins C and A, antioxidants beneficial for your immune system and skin health. Corn tortillas offer a gluten-free carbohydrate option, supplying energy without excessive calories. Combine these elements for a nutritionally rich, flavorful meal that aligns well with a mindful diet.
Storage
Store leftover grilled carne asada in an airtight container and refrigerate for up to 3 days to maintain its flavor and tenderness. Keep pico de gallo chilled separately in a sealed container to preserve freshness and prevent sogginess. Warm tortillas just before serving to retain their softness, and consume your street tacos promptly for the best taste experience.
Variation or Alternatives
You can substitute flank or skirt steak with thinly sliced chicken breast for a leaner protein option while keeping the marinade flavors intact. Instead of grilling, sear the meat in a hot cast-iron skillet to achieve a caramelized crust if a grill isn't available. For extra depth, add a pinch of smoked chipotle powder to the marinade to introduce a smoky heat. Consider warming tortillas on a comal or directly over an open flame for a slight char that enhances authenticity.
Allergies
El Torito Street Tacos contain ingredients like garlic, cumin, and chili powder, which may trigger allergies or sensitivities in some individuals. Corn tortillas are typically gluten-free but could cause reactions in those with corn allergies. Your best option is to review each ingredient carefully to avoid potential allergens, especially if you have known food sensitivities.
Why this recipe?
El Torito Street Tacos menu stands out for its authentic flavors, featuring handcrafted tortillas, seasoned meats like carne asada and al pastor, and fresh toppings such as cilantro, onions, and tangy salsa. Each taco offers a balanced combination of textures and spices that capture traditional Mexican street food essence. The quality ingredients and attention to detail make it a favorite among taco enthusiasts looking for genuine taste. Trying to make a copycat version lets your kitchen replicate these bold flavors, providing a satisfying and customizable homemade experience.