Having grown up like most Americans, "taco night" usually consisted of hard shell store bought tacos, sloppy joe like taco meat and jarred salsa. Oh, and cheese. I discovered a far more authentic version when I moved to NYC many years ago. The true Mexican taco that can be found at the taco trucks in Jackson Heights, Queens. Small corn tortillas that can be stuffed with pork, beef, tounge, goat, chorizo, etc. No cheese here. The toppings are usually tomato, cilantro, radish, onion, hot peppers, hot red or green chili sauce with a squeeze of lime. After enjoying these tacos off and on again throughout the years, I have never wanted to go back to store bought ingredients. So here is my version of "taco night" at home.
Fresh, locally made corn tortillas, grilled steak that was rubbed with salt, pepper, cumin and red pepper flakes, tomato, onion, cilantro and lime. I used Sricracha hot sauce, which together with the lime had a fresh, spicy tangy bite. They came out pretty good, and I want to make them again trying out different meats, especially chorizo, which is pork from the gods. Here's to experimenting!