Tag street food

Authentic Cinco de Mayo Recipe: Handmade Tortillas with Grilled Steak

Cinco de Mayo is upon us!! Get extra excited because it’s about to be a gorgeous weekend! (Unless you’re in Chicago. Sorry Chicago.) It’s time to don your sombrero, grab that margarita, and… work on your authenticity. First things first, you’ll need to know the most missed fact about Cinco de Mayo: It is NOT Mexico’s Independence Day (*cough* September 16). Read up on the history behind this weekend’s giant celebration on the internet’s most trusted source for information, Wikipedia.

Now back to your authentic Mexican fiesta. (You didn’t know you were hosting? Whoops!) You’re going to need some food. We’ve got you covered with one of the top Mexican staples out there. Can you say fresh, handmade tortillas?? Yes, yes, we’ll give you a complete, tasty taco recipe, but the real star here is the tortilla. Soft, yet firm, thicker than the mass manufactured tortillas you’ll find at grocery chains, and with subtle flavor that won’t overwhelm the juicy steak and tangy pico de gallo – it’s the perfect vessel!

Just so you know, we picked this recipe out of all the latin recipes in our library. It’s been taste tested by the most discerning of pallets at our corporate events and team building off-sites in San Francisco, Chicago, Seattle and Portland. Trust us, it’s a good one. Enjoy!

Handmade Flour Tortillas with Grilled Steak and Pico De Gallo
This recipe can be found in our Appetizer Recipe Library!

1 Tablespoon ground cumin
1/2 teaspoon black pepper
2 teaspoons ground coriander
2 teaspoons red chili powder
2 teaspoons kosher salt
1/4 teaspoon cinnamon
1/8 teaspoon hot red pepper flakes
1 flank steak, about 2 pounds (can substitute skirt steak)
2 Tablespoons olive oil

Flour Tortillas:
2 cups flour+ more for kneading
1/2 teaspoon kosher salt
1 teaspoon baking powder
1/3 cup canola oil
2/3 cup hot tap water

Pico De Gallo:
4 large ripe tomatoes (about 2 pounds), chopped into small dice
2 jalapenos, minced
3/4 cup cilantro, finely chopped
1/2 medium red onion, finely chopped and rinsed
1 teaspoon kosher salt
Juice of 1-2 limes

Marinate Steak: Combine the spices into a bowl. Stir to combine. Trim the flank steak of silver skin. Lightly score the meat with the tip of a knife. Rub the entire steak (front and back) with the spice mixture and olive oil. Set aside to marinate for at least 20 minutes.

Make Dough: In a medium bowl, mix together the flour, salt and baking powder. Add the oil, a little at a time. Mix with a fork or your hands until the dough is crumbly. Slowly pour in the hot water and continue to mix with until the dough starts to come together. At this point, start kneading dough in the bowl until it is smooth and elastic and no longer sticky. You may need a little more flour. Cover the bowl with a kitchen towel and let rest for 20 minutes.
Pro Tip: You can expedite this process by using a food processor fitted with the dough or steel blade. Pulse the flour, baking powder, and salt. Slowly pour in the oil, pulse until the mixture starts become crumbly. With processor running, slowly add the hot water and mix until a ball forms and starts traveling around the sides of the bowl. Process the dough for about 30 seconds. The dough should clear the sides of the bowl and be soft but not overly sticky. Transfer the dough to a floured board and cover with a kitchen towel for 20 minutes.

Roll and Cook Tortillas: Pre heat a flat griddle pan over medium-high heat. Cut the dough into quarters. Cut each quarter into eighths to yield 32 small pieces about the size of a large grape. Cover them with a kitchen towel to prevent them from drying out. With a rolling pin, roll out the dough into a very thin, almost see through circle, or as close to a circle as possible. Immediately place the tortilla onto the hot griddle. Only roll out as many tortillas as will fit on the pan at a time or they will start to dry out while they wait to be cooked. Cook on one side until you see bubbles forming on the surface. Flip and cook on the other side until soft bubbles form again. You will see light brown spots form. Repeat process. When the tortillas are cooked place them into a tortilla warmer to keep them hot or into a bowl covered with another kitchen towel.

Grill Steak: Once tortillas are cooked, flip the griddle pan over to the ridged grill side. Once the grill is smoking hot, sear the steak for about 4 minutes per side. Remove the steak from the grill and let it rest under foil for 5-10 minutes before slicing. Broiler Alternative: Place marinated steak under a broiler for 4 minutes, flip, and broil another 4 -5 minutes. Do not slice until ready to serve.

Make Pico de Gallo: Remove stem end and chop the tomatoes into small dice. Place tomatoes and all of the juice into a medium bowl. Chop the jalapeno and cilantro and add to the bowl. Chop the red onion and place into a sieve. Rinse the onion under cool running water to remove some of the onion fire. Shake off excess water and pat dry with paper towels. Add the onion to the salsa along with the salt and the juice of one lime. Mix, taste and add more salt and lime juice if needed.

Make Vegetarian Alternative: If you have some vegetarians, remove some pico de gallo from the bowl and make a Black Bean Pico de Gallo. Simply add some canned rinsed black beans to the salsa. Mix well, taste and adjust seasoning if necessary.

Assemble: Slice the steak in half lengthwise, with the grain, and then THINLY slice each half (should yield about 65 very thin slices See chef for demonstration on how to slice.) Place a couple strips of steak onto a tortilla. Top with a heaping teaspoon of the pico de gallo. Place little tacos onto a platter and garnish with lime wedges and cilantro. For vegetarians, spoon the black bean pico de gallo onto the tortilla and serve on a separate platter.

Makes about 32 3″ mini tacos

Recipe created by Parties That Cook | www.PartiesThatCook.com

Parties That Cook’s Sneak Peak at SoMa’s StrEat Food Park in San Francisco

If a tree falls in the forest and nobody is around to hear it, does it make a sound? I’ll let you decide.

If a food truck gathering makes itself a permanent home, does it loose its appeal and its customers? Heck no.

On Tuesday, June 5th, Kelle and Rebecca (me) attended a VIP Tasting of the new SoMa StrEat Food Park (no, that’s not a typo). Tickets to Scoutmob’s First Look Party were $25, and included one menu item from six participating food trucks, live music, and the opportunity to then say, “Oh yea, I’ve been there. It’s awesome.”

At around 6:15, Kelle and I hurried over to SoMa, just a hop, skip, and a jump from the PTC office. We lucked out with a parking spot right across the street strEat! In true hipster/San Francisco/Scoutmob fashion, sticky faux mustaches were handed out to each guest during registration. And then it was off to the races.

In the beginning, we tried to be strategic while working our way through our punch cards. It was clear that some trucks had quite the following, and some lines were starting to get long. We decided to swing by Sunrise Deli for our first bite: Falafel and Hummus. With a tagline of “The Best Falafel in Town” expectations were set pretty high. Boy, did they deliver! I could easily have eaten 3 more plates of hot, fresh, tender falafel. Thank goodness Sunrise Deli has 4 other Bay Area locations – 3 in SF – I will be back! This truck gave Kelle and I just what we needed to keep going.

While still enjoying the best falafel in town, we decided to get in the long line for Slider Shack. This single truck operation now toggles between the SoMa StrEat Food Park and the sidewalk at 1st and Howard. With a “sliding scale” for pricing, Slider Shack is an ideal truck to take on with friends (4 sliders for $12!). Kelle and I were both served beautiful Kalua Pork Sliders. Slow cooked pork with Hawaiian Alaea salt, Slider Shack’s spicy Polynesian green sauce, and topped with pickled red onions. YUM. SPICY. My aversion to spicy foods was not going to stop me this time!

We were in such a state of food bliss that we didn’t notice the beast of a line forming across the park. Instead, we absent-mindedly got in line for La Pastrami, the truck right next to Slider Shack. Luckily, this line was short and sweet. It wasn’t long before we were greeted by a nice man handing us two Pastrami Tostadas of pastrami, lettuce, shredded cheese, and tasty mustard. Plain and simple: delicious. Their full menu includes many more pastrami-filled options that what you see here – the perfect summer snack for a warm day at the food truck park.

We then worked our way over to Mr. Nice aka “San Francisco’s best, organic, food truck” aka the line that spanned 50 people. The pastrami tostada was no longer enough to hold us over. The weather that had been surprisingly pleasant, and held out for most of our adventure, turned on us. But we were determined. After what seemed like 3 days in the rain (it was not raining), it was our turn to order. Kelle immediately knew she wanted the Wellshire Bacon Wrapped Hot Dog. I took a bit longer to mull over the options, and in the end, was still torn between the Chicken Apple Bourbon Sausage and bacon-wrapped paradise. After quick consultation with who we believe to be Irish born – now longtime SF local – Pete Fraser (owner), my bacon-wrapped fate was sealed. Absolutely no regrets, though I apologize for not snapping a photo before slathering my dog in ketchup.

Mid-devour, Kelle and I hustled over to Adam’s Grub Truck. Let me just say, I’m SO glad we didn’t give up on filling our punch cards. Adam himself was standing outside his truck speaking to curious park-goers. He was super friendly, helpful, and funny! We both opted for The Falkor: panko-crusted fried chicken with pepper-jack cheese, hickory smoked bacon, and a jumbo fried egg topped with grubbin’ Asian slaw on a toasted brioche bun. LOVE. Our sandwiches were cut in half, and while we honestly could not have finished a whole sandwich after the marathon dinner we had just attempted, I would gladly go back any day for any of the sandwiches on the menu. Yes, even the Ultimate Adam Bomb. Each of Adam’s sandwiches sticks with the Asian fusion theme, and Liquid Dragon fire can be added upon request – for the daring. Trust me, I will eat my way through this fantastic menu.

At this point, the sun had all but disappeared. Kelle and I were starting to shiver, and she still had to make her trek home. We decided to get our final treat to-go. Dear Garden Creamery, thank you. Kelle ordered the Chocolate sorbet, while I opted for the Strawberry Pretzel Pop dipped in White Chocolate. Never before had I tried a popsicle for grown-ups. Biting into the pop, the white chocolate shell easily gave way to smooth, creamy, sweet strawberry goodness. Kelle and I had split up before either of us actually tried our desserts, but apparently hers was so good that she had to text me about it. More. Please. Soon.

I would definitely mark this adventure as a success. My next goal is to get the entire PTC office over to this “food truck mecca” — perhaps as our next team building event? Should you find yourself hungry in San Francisco with a handful of cash, I urge you to check it out, too!

SoMa StrEat Food Park
428 11th Street
San Francisco, CA 94103