Best 2 Tijuana Tacos Recipes

Tijuana tacos are a delightful culinary creation that originated in the vibrant city of Tijuana, Mexico. These tacos are renowned for their bold flavors and unique preparation methods, which set them apart from other taco variations. Typically made with tender carne asada or al pastor, Tijuana tacos are characterized by their flavorful marinades, slow-cooking techniques, and a variety of salsas and toppings that add layers of taste and texture. This article delves into the secrets of making authentic Tijuana tacos, providing three distinct recipes that cater to different preferences. From the classic carne asada tacos to the tangy al pastor tacos and the vegetarian-friendly nopales tacos, this comprehensive guide offers a culinary journey that captures the essence of Tijuana's taco culture.

Here are our top 2 tried and tested recipes!

TIJUANA TACOS

Tijuana Tacos image

Living in Tijuana for years, it's been hard to be back living in the U.S. Everyone once in a while, (once a month), I absolutely have to make this. Best if you can make homemade flour tortillas, but just fine with store bought.

Provided by Travis S

Categories One Dish Meal

Time 25m

Yield 6 Quesadillas con carne, 3 serving(s)

Number Of Ingredients 13

Ingredients

1 lb top sirloin steak, thin sliced
steak seasoning (recommend Outback Steakhouse-Style Steak Outback Steakhouse-Style Steak , just substitute cayenne for paprika)
6 teaspoons siracha hot sauce (teaspoon per carne asada)
6 flour tortillas
6 slices fresh monterey jack cheese (best is homemade from Mexican Deli)
1 (15 ounce) can pinto beans with chilies
6 whole jalapeno peppers
1 whole onion, diced
1 bunch fresh cilantro, chopped
6 tablespoons salsa, your favorite
4 key limes
1/2 teaspoon salt
1 garlic clove, minced

Steps:

Saute diced onions in olive oil until brown, put in bowl, cover with aluminum foil.
Pit avocados, remove the meat from the skin. Slice thinly, place in a bowl.
Mix salt, avocado, and minced garlic until a relatively consistent texture (still chunky).
Juice limes over avocado mixture, mix thoroughly.
Warm the beans in a pot on low heat (include all the liquid from the can). While simmering, prepare the meat.
First, make sure to buy steaks sliced 1/4" thick (carne asada cut).
Marinade the steak if you want (I don't, with the seasoning).
Let the steaks warm up to room temperature.
Pre-heat grill on high.
Rub steak seasoning on both sides of each steak.
Place on grill.
Put 1 teaspoon Siracha on each steak, rub to spread evenly.
Grill on high for 3 to 4 minutes each side, or until medium rare.
Remove the steaks, but leave the grill on. Throw the 6 jalapenos on the grill, set to low, and leave to cook, turning frequently.
Cut the meat into 1/4" cubes, set in bowl, cover with aluminum foil.
Layer half of each tortilla with cheese, fold, and grill on high for about 45 seconds each side (until starting to turn brown and cheese completely melted). Immediately remove. At the same time, remove now cooked jalapenos.
Quickly open each quesadilla and layer with beans, meat, avocado, cilantro and onion, and top with your favorite salsa and jalapeno chilis.
Eat quickly -- enjoy.

AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)

Authentic Baja-Mexican Street Tacos (Carne Asada) image

On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them - without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.

Provided by Wendy H

Categories World Cuisine Recipes Latin American Mexican

Time 1h35m

Yield 16

Number Of Ingredients 12

Ingredients

3 cups fresh orange juice, or more as needed
2 tablespoons finely chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 pinch cayenne pepper
3 pounds trimmed skirt steaks
16 (6 inch) white corn tortillas, or as needed
1 white onion, chopped, or to taste
1 small bunch fresh cilantro, chopped, or to taste

Steps:

Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
Add steak to each tortilla and top with white onion and cilantro.

Nutrition Facts : Calories 154.8 calories, Carbohydrate 16.9 g, Cholesterol 19 mg, Fat 4.3 g, Fiber 1.9 g, Protein 12.2 g, SaturatedFat 1.6 g, Sodium 178.6 mg, Sugar 4.2 g

Tips:

Choose the right tortillas: Corn tortillas are the traditional choice for Tijuana tacos, but you can also use flour tortillas if you prefer. Make sure the tortillas are fresh and pliable, so they can be easily folded or rolled.
Use high-quality fillings: The fillings are what make Tijuana tacos so special, so it's important to use the best ingredients you can find. Look for fresh, flavorful meats, vegetables, and cheeses.
Don't be afraid to experiment: There are no hard and fast rules when it comes to Tijuana tacos, so feel free to experiment with different fillings and toppings. The possibilities are endless!
Serve with your favorite toppings: Tijuana tacos are traditionally served with a variety of toppings, such as salsa, guacamole, sour cream, and cheese. You can also add your own favorite toppings, such as pickled onions, cilantro, or jalapeños.

Conclusion:

Tijuana tacos are an iconic Mexican dish that is sure to please everyone at your next party or gathering. With their delicious fillings, fresh tortillas, and flavorful toppings, Tijuana tacos are a surefire hit. So what are you waiting for? Start cooking!