Advanced Copycat Restaurant BBQ Street Tacos

Allergens

Dairy (cheddar cheese), Wheat (corn tortillas)

Ingredients

• 1 lb beef skirt steak 2 cups hickory wood chips, soaked in water for 30 minutes 8 small corn tortillas 1 medium red onion, thinly sliced 1 jalapeño, finely chopped 1 cup shredded cheddar cheese 1/2 cup fresh cilantro leaves, roughly chopped 2 limes, cut into wedges Salt and pepper to taste

Instructions

1. Prepare your grill for indirect cooking by setting up a two zone fire using charcoal or propane heat. Place the soaked hickory wood chips on top of the hot coals to create smoke.
2. Season the beef skirt steak generously with salt and pepper, then place it on the cool side of the grill. Insert an instant read thermometer into the thickest part of the steak and cook until it reaches an internal temperature of 135°F (57°C) for medium rare. Remove the steak from the grill and let it rest for at least 5 minutes.
3. Meanwhile, warm the corn tortillas on the cool side of the grill for about 20 seconds per side or until they become slightly pliable.
4. Slice the beef into thin strips against the grain and place them in a large mixing bowl. Toss with half of the sliced red onion and jalapeño.
5. To assemble the tacos, add a generous portion of the beef mixture to each tortilla, then top with cheddar cheese, remaining red onion and jalapeño, fresh cilantro leaves, and a squeeze of lime juice.

Chef’s Insight

This recipe takes inspiration from the popular street food found in many cities across Mexico, but with a unique twist that will make your taste buds dance.

Notes

The key to a great taco is in the balance of flavors and textures. Make sure to incorporate all elements for an unforgettable experience.