Street tacos are a simple affair. Tortillas with a bit of whatever filling and maybe a sprinkle of cheese, some pickled onions, and a bit of salsa.
Once you’ve made that goose barbacoa you are almost there. But what really makes the taco is the pickled onions, and they are very simple to make at home. Once you’ve made these once I have a feeling there will forever after be a container in your fridge. But be warned, these things just get better with age, so make sure you start them early.
Barbacoa Street Tacos
Cotija or Asadero cheese
1 red onion
⅛ tsp cumin
⅛ tsp garlic powder
Juice of two limes
For the Pickled Onions:
Quarter and slice the onion, then put this in a container that can go in your fridge. Add to that container the cumin, garlic powder, and lime juice. Fill the rest of the way with water. Put a lid on and pop it in the fridge for at least 12 hours, 24 would be better. These just keep getting better over time, so even if you aren’t making barbacoa, go ahead and pop a container of these in your fridge right now.
For the Tacos:
Warm the tortillas in a flat pan (2 per taco). The barbacoa can be warmed in this same pan once the tortillas are done, or you can just pop it in the microwave.
Stack two tortillas and place a healthy lump of barbacoa on them. Add a sprinkle of cheese, a few pickled onions, and a dollop each of sour cream and salsa.
To eat, pick up only the top tortilla. If you’re using the small street taco style tortillas, you are bound to lose some filling while you’re eating. The second tortilla can be used to scoop all of that up into a second taco.