Mexico City Street Steak Tacos - Korean Style
Updated: Sep 10, 2020
Mexico City is one of my favorite cities in Latin America with some of the best street tacos on the planet.
There is a taco stand on every corner with their own unique specialty. I wanted to recreate the CDMX street taco with a Korean spin. I used a Korean steak marinade for the base and let the steak soak in the marinade for a day. It really softens up the meat and makes the flavor so rich. I also added a couple of twists to this taco - chorizo and chargrilled green onions.
I surprisingly preferred the green onions as it added a nice charred grill element under the scallion and jalapeno kimchi. Get experimental. The best part about tacos is just about anything can go in them!
1 lb. Hangar Steak
2 Tbsp soy sauce
2 tsp minced garlic
1 tsp toasted sesame oil
1 Tbsp of rice wine mirin (or brown sugar) *paid link*
1 tsp gochugaru (korean red pepper flakes)*paid link*
salt & pepper
optional citrus squeeze (lime/lemon)
1 serrano pepper (or 2 jalapeño peppers), stem removed
2 cloves garlic, peeled
1/2 cup fresh cilantro leaves
1/3 cup diced white onion
1 tablespoon lime juice
1 teaspoon Kosher salt, or more to taste
1/4 teaspoon ground cumin (optional)
REST OF THE TACO:
12 mini corn tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges
Garnish of Scallion & Red Jalapeno Quick Kimchi
In a medium bowl, combine soy sauce, rice wine, garlic, sesame oil, mirin, gochugaru, and lime juice. Toss the marinade and steak into a resealable bag and let it sit in the fridge overnight. If you are short on time, let the steak marinate at least 1 hour to ensure that the meat soaks in all the great flavors and can stand on its own.
Make the salsa for the tacos. Put the serrano pepper, garlic, cilantro, onion, lime juice, salt, and cumin in a blender or food processor. Pulse the mixture until it reaches your desired consistency. Taste and season with extra salt and/or cilantro if needed. Can be refrigerated up to 5 days.
On a hot grill (about 400 degrees) grill the steak about 5-6 minutes on each side. Once off the grill, let the meat sit for at least 10-15 minutes before you cut in.
Warm up the tortillas or steam them, your preference.
Serve steak in tortillas, topped with onion, cilantro, scallion & jalapeno quick kimchi and lime.