Street Tacos at National City Market

Pro tips

• Slice carne asada against the grain after cooking to maximize tenderness and texture on each bite.
• Char tortillas lightly over direct heat to develop flavor and pliability without making them brittle.
• Build tacos in layers: warm tortilla, beans as a base, meat, then fresh toppings, finishing with salsa and lime—this prevents soggy tortillas.
• Prepare all toppings before cooking meat so assembly is quick and tacos stay hot.

Substitutions

• Carne asada → al pastor or carnitas (different but equally authentic)
• Corn tortillas → flour tortillas (less traditional, softer texture)
• Pinto beans → black beans (regional variation)
• Red salsa → verde salsa or pico de gallo (brightness and acidity remain)

Storage & make-ahead

Store cooked carne asada and beans separately in airtight containers up to 3 days; reheat gently in a skillet. Assemble tacos fresh to order.

What cut of meat works best for carne asada tacos?

Skirt steak or flank steak are traditional cuts for carne asada—they're flavorful, tender when marinated, and slice easily against the grain.

How do you warm corn tortillas without a comal?

Heat tortillas directly over a gas flame for 15–20 seconds per side, or wrap them in a damp cloth and warm in a dry skillet over medium heat.

Can you prep street tacos ahead of time?

Cook and cool the carne asada and beans ahead; store separately. Warm just before serving and assemble tacos fresh so tortillas stay soft and toppings stay crisp.

What's the difference between red salsa and pico de gallo for tacos?

Red salsa is blended and cooked or raw; pico de gallo is chunky fresh tomato, onion, and cilantro. Both work; salsa adds moisture, pico adds texture.

Should you use white or yellow onion for street tacos?

White onion is traditional for street tacos—it's milder and sweeter than yellow, and stays crisp when diced fresh.