In Austin, Texas, you don’t have to look far to find evidence of their love for tacos. Taco food trucks pepper the city; coffeeshops reliably offer morning tacos, street art and merch. Electric signs quip: “Make tacos not war,” “Feed me tacos and tell me I’m pretty” and “Beer. Coffee. Tacos. Joy.”
Tacos are part of the culture and Austinites know how to do it right. For those who don’t live in Austin, The Girlfriend unearthed some of the city’s finest culinary talents to share recipes and reveal tips and tricks to build the perfect street taco in your home kitchen — just in time to throw a party celebrating National Taco Day on October 4.
Homemade Tortillas (10 – 12 tortillas)
Chef Suz of Eat Good Food is a passionate culinary educator and finds great satisfaction in supporting the development of aspiring home chefs. She offers a variety of cooking classes that include Austin Street Tacos and is also a featured culinary instructor at Lake Austin Spa Resort — the recent recipient of Condé Nast Traveler Readers’ Choice Awards 2024. Here, she guides us through the steps to make the foundation of our taco celebration: authentic homemade corn tortillas using masa harina.
Ingredients:
½ teaspoon salt
1 cup warm water, plus more if necessary
1 cup masa harina (popular brands include Meseca, Bob’s Red Mill and Gold Mine)
1 teaspoon baking powder
Instructions:
Whisk masa harina, salt and baking powder together. Slowly pour in water and mix with a wooden spoon. Knead gently and form into a ball. The masa (dough) should hold together but not be too sticky to knead. Cover with plastic wrap and let rest. Break into small balls and flatten slightly. Place on a parchment or plastic-lined tortilla press and flatten. (Tip from Chef Suz: If you don’t have a tortilla press, use a rolling pin to flatten your dough ball.) Cook on a comal or dry sauté pan over medium heat on both sides. (Chef Suz says to remove from heat when brown spots begin to appear.)
Filling #1: Carne Asada
Established in 1999, Tacodeli is an Austin institution, a locally beloved taqueria that can now be found across the Lone Star State. Tacodeli’s ethos celebrates flavor, freshness and community and is grounded in Mexican authenticity. We’re so lucky to have Tacodeli’s Carne Asada recipe, courtesy of founder and chef Roberto Espinosa. He points out that Carne Asada is extremely versatile and lends itself to breakfast, lunch or dinner. In the morning, he suggests adding eggs and salsa and in the evening, enjoy Carne Asada with Tacodeli’s Creamy Jalapeño, AKA Salsa Doña (available at Whole Foods) and grilled veggies.
Ingredients:
2 pounds diced sirloin (Chef Espinosa recommends selecting a bright red cut that is marbled but not too fatty.)
2 teaspoons black pepper, coarsely ground for a nice kick
1 tablespoon kosher salt
2 teaspoons paprika (This provides a hint of sweetness and a touch of smokiness according to Chef Espinosa.)
5 tablespoons canola oil
Instructions:
Trim any excess fat from the sirloin and cut it into 3/4-inch cubes. Combine salt, paprika and pepper and rub into the meat, coating all pieces. Add the oil to the meat, mixing completely to cover all the diced meat. Let the meat sit with marinade for 1 hour before cooking. (Chef tip: Marinating is where the magic happens. “This isn’t just waiting around — it’s giving time for the flavors to soak in and get to know the meat,” says Espinosa. “Think of it as a little flavor party happening in your fridge!) After the meat has marinated, cook in a hot cast-iron pan on medium-high heat, giving a good sear on one side. Stir to cook all pieces completely. Enjoy in tacos, burritos or even on its own.
Filling #2: El Breakfast Taco
From Veracruz All Natural food trucks and Veracruz Fonda & Bar, chef and co-owner Reyna Vasquez brings us their beloved breakfast taco recipe. Brought up to love food in her hometown of Veracruz, Mexico, Chef Vazquez credits her early interest in cooking to her mother and grandmother. She opened a single food trailer in Austin with her sister Maritza in 2008, and today, there are seven locations in the greater region, plus a full-service restaurant and bar. The fresh, organic breakfast egg taco is one of their specialties. She personally loves her chorizo cooked until crispy and divulges that this taco is even better when served with refried beans.
Ingredients:
1 tablespoon extra-virgin olive oil
¼ small white onion, minced
2 garlic cloves, minced
1 ½ pounds potatoes, peeled and diced into small 1/4" and 1/2" cubes
1 cup chorizo (or substitute another protein)
4 eggs, beaten
1 1/2 teaspoons kosher salt or to taste
1 teaspoon freshly ground black pepper
½ avocado, cut into slices
1 cup grated Monterey Jack cheese (about 4 ounces)
4 corn tortillas, preferably homemade, warmed
Toppings: avocado, cheese and salsa
Instructions:
In a large saucepan, heat oil over medium heat. Add onion and garlic. Cook until just softened — about 30 seconds. Add potatoes and stir occasionally, about 3 minutes. Reduce heat to medium. Add chorizo, stirring occasionally, until chorizo releases its fat and shrinks a bit. Watch potatoes cook, turning soft and golden brown, about 10-15 minutes. If desired, soak up excess fat with a paper towel, reserving some for flavor. Add egg with salt and pepper, stirring gently to combine ingredients until egg is set to your liking. Customize by adding additional ingredients such as spinach or veggies. Top as desired with avocado, cheese and Quick Roasted Salsa (recipe follows).
Quick-Roasted Salsa
Ingredients:
2-3 medium Roma tomatoes
2-3 jalapeños (substitute with other chiles depending on your spice tolerance — or mix and match different chiles)
4 garlic cloves
Salt, to taste
Instructions:
Roast tomatoes and chiles until skins are charred. The more charred, the smokier the flavor. Using a mortar and pestle or molcajete, grind garlic and a pinch of salt into a paste. Add chiles and tomatoes one by one. Grind to desired consistency. Tip: Grind less for a chunkier salsa. Add additional salt to taste. Note: If using a standard food processor, add tomatoes, garlic and salt. Pulse. Add chiles and pulse until desired consistency.
How many of you absolutely love tacos? Let us know in the comments below.
