Lonestar Tortillas
Lonestar Tortillas
Recipes•February 3, 2026•13 min read

Street Tacos at Home: Master Taqueria Style

Transform your kitchen into an authentic taqueria

Last updated: February 3, 2026

We regularly update our guides to ensure you have the most accurate information.

What You'll Learn: The secrets to authentic street tacos—from choosing the right tortillas to mastering carne asada, carnitas, and al pastor at home.

What Makes a Street Taco?

Street tacos are the original tacos—the kind you'd find at a late-night taqueria in Mexico City or a food truck in East LA. They're simple, unfussy, and absolutely delicious.

The anatomy of a perfect street taco:

  • Size: Small (4-6 inch) corn tortillas
  • Doubling: Two tortillas stacked together
  • Meat: Seasoned, usually grilled or braised
  • Toppings: Diced white onion, fresh cilantro
  • Finish: Lime squeeze and salsa
  • No cheese: Traditional street tacos skip the cheese

The Essential Tortilla

This is where most home cooks go wrong. Street tacos require small corn tortillas—not the large flour tortillas you'd use for burritos or American-style tacos.

Why Corn, Not Flour?

  • Tradition: Corn tortillas are the original and authentic choice
  • Flavor: The earthy, slightly sweet corn flavor complements grilled meats
  • Texture: They char beautifully on a comal
  • Size: Smaller tortillas = perfect taco proportions

Why Double Stack?

Using two tortillas per taco isn't just tradition—it's practical. The doubled tortillas:

  • Hold up better to juicy fillings
  • Won't fall apart when you eat
  • Provide the perfect tortilla-to-filling ratio
  • Act as backup if one tears

Best Tortillas for Street Tacos:

Recipe 1: Tacos de Carne Asada

The classic. Thin-sliced grilled beef with char marks and smoky flavor.

Ingredients

Makes 12 tacos (serves 4)

For the marinade:

  • 4 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Juice of 2 limes
  • Salt and pepper to taste

Instructions

  1. Marinate the meat: Combine all marinade ingredients. Coat the steak and refrigerate for at least 30 minutes (overnight is better).
  2. Prep your toppings: Dice the onion finely. Chop the cilantro. Quarter the limes. Have salsa ready.
  3. Cook the steak: Heat a cast iron skillet or grill to high. Cook steak 4-5 minutes per side for medium-rare (internal temp 130°F). Don't move it around—let it develop a good char.
  4. Rest and slice: Let the steak rest for 5 minutes. Slice against the grain into thin strips, then chop into small pieces.
  5. Warm the tortillas: Heat tortillas on a dry comal or skillet for 20-30 seconds per side until soft and slightly charred. Keep warm in a towel.
  6. Assemble: Double-stack two tortillas. Add carne asada. Top with onion and cilantro. Squeeze lime and add salsa.

Recipe 2: Tacos de Carnitas

Slow-braised pork shoulder, crispy on the edges, melt-in-your-mouth tender inside.

Ingredients

Makes 24 tacos (serves 8)

  • 3 lbs pork shoulder (bone-in preferred)
  • 48 small corn tortillas
  • 1 onion, quartered
  • 1 orange, halved
  • 4 cloves garlic
  • 2 bay leaves
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • Salt to taste
  • Water or chicken broth to cover

For serving:

  • Diced white onion
  • Fresh cilantro
  • Lime wedges
  • Salsa verde or roja
  • Pickled jalapeños (optional)

Instructions

  1. Season the pork: Cut pork into large chunks. Season generously with salt, cumin, and oregano.
  2. Braise: Place pork in a Dutch oven or slow cooker with onion, orange, garlic, and bay leaves. Add liquid to barely cover. Simmer for 3-4 hours (or 8 hours in slow cooker) until fork-tender.
  3. Shred: Remove pork and shred with two forks. Discard bones and excess fat.
  4. Crisp (the secret step): Spread shredded pork on a baking sheet. Drizzle with a bit of the cooking liquid. Broil for 5-8 minutes until edges are crispy.
  5. Assemble: Warm tortillas, fill with crispy carnitas, top with onion, cilantro, lime, and salsa.

Recipe 3: Tacos al Pastor (Simplified)

Traditional al pastor uses a vertical spit, but this oven method captures the essential flavors at home.

Ingredients

Makes 16 tacos (serves 5-6)

  • 2 lbs boneless pork shoulder, sliced thin
  • 32 small corn tortillas
  • 1/2 fresh pineapple, diced
  • 3 dried guajillo chiles, rehydrated
  • 2 chipotle peppers in adobo
  • 4 cloves garlic
  • 1/4 cup white vinegar
  • 1 tablespoon achiote paste
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Salt to taste

Instructions

  1. Make the adobo: Blend rehydrated guajillos, chipotles, garlic, vinegar, achiote paste, cumin, and oregano until smooth.
  2. Marinate: Coat pork slices in adobo. Refrigerate for at least 2 hours (overnight preferred).
  3. Cook: Layer marinated pork on a baking sheet. Roast at 400°F for 25-30 minutes, flipping once, until edges are slightly charred and caramelized.
  4. Chop: Let rest briefly, then chop into small pieces.
  5. Sear the pineapple: Cook diced pineapple in a hot, dry skillet until slightly charred.
  6. Assemble: Warm tortillas, add al pastor meat, top with seared pineapple, onion, cilantro, and lime.

The Art of Warming Tortillas

A properly warmed tortilla is the difference between a good taco and a great one. Here's how the taquerias do it:

The Comal Method (Best)

  1. Heat a cast iron skillet or comal over medium-high heat
  2. No oil—keep it dry
  3. Place tortilla on the hot surface for 20-30 seconds
  4. Flip when you see slight char spots
  5. Cook another 15-20 seconds until soft and pliable
  6. Stack and wrap in a clean kitchen towel

Open Flame Method (Authentic)

If you have a gas stove, you can char tortillas directly over the flame for 5-10 seconds per side using tongs. This creates those perfect char marks you see at taquerias.

Pro Tip:

Keep warmed tortillas wrapped in a towel or tortilla warmer. They'll stay soft for 15-20 minutes this way.

Essential Toppings & Salsas

The Basics

  • White onion: Diced finely. Raw adds crunch and sharpness.
  • Fresh cilantro: Coarsely chopped. Essential for authenticity.
  • Lime: Always squeeze fresh lime on each taco.

The Salsas

  • Salsa Verde: Tomatillo-based, tangy, and versatile. H-E-B That Green Sauce is the easy option.
  • Salsa Roja: Tomato and chile based. More traditional heat.
  • Pickled jalapeños: Common at taquerias for extra heat.
  • Radish slices: Traditional garnish, adds freshness.

What NOT to Add

Traditional street tacos don't include:

  • Cheese (that's more Tex-Mex)
  • Sour cream
  • Lettuce
  • Tomato chunks

That said—it's your taco. Add what you like. But if you want authentic, keep it simple.

Hosting a Taco Night

Street tacos are perfect for entertaining. Here's how to set up a taqueria-style spread:

For 8 People

  • 48 small corn tortillas (2 per taco, 3 tacos per person)
  • 2 types of meat (choose from above recipes)
  • 2 cups diced onion
  • 2 bunches cilantro
  • 8 limes, quartered
  • 2-3 types of salsa
  • Pickled jalapeños
  • Sliced radishes

Use our Party Calculator to get exact tortilla quantities!

Get the Right Tortillas

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