• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 6
    OK

    Tacos Bamba

    This recipe combines the flavors of a traditional carne asada taco (or grilled steak) and chorizo tacos ala Taco Bamba, Chef Victor Albisu's taco stand in Falls Church, Virginia. Grilled guacamole, pickled red onions, cotija cheese and pork rinds enhance the flavor and texture.


    Ingredients
    For the Pickled Red Onions
    1/2
    cup
    red wine vinegar
    1/4
    cup
    sugar
    1/4
    cup
    kosher salt
    1
    red onion, julienned
    For the Guacamole
    3
    avocados
    2
    jalapeños
    1
    red onion
    1
    lime
    1
    bunch cilantro, chopped
    *
    kosher salt and freshly ground black pepper
    For the Tacos
    1
    pound
    skirt steak
    8
    ounces
    Mexican chorizo
    12
    corn tortillas
    1/4
    cup
    Crumbled cotija cheese
    1/4
    cup
    store-bought chicharones or pork rinds
    *
    kosher salt and freshly ground black pepper
    Directions
    To make the pickled onions, bring red wine vinegar, sugar and salt to a boil. Add the julienned red onions and allow the onions to pickle, about 30 minutes.
    To make the guacamole, heat a grill or cast iron pan to medium-high heat. Place the avocados, jalapenos, onion, and lime on the grill and allow them to char. Once the vegetables are charred remove them from the grill, dice and mix with cilantro and season with salt and pepper. Mash with a spoon until it is to your desired consistency. Keep the grill hot for the tacos.
    For the tacos, season the skirt steak with salt and pepper and place on the grill along with the chorizo. Once the steak has cooked to your desired temperature remove and allow it to rest, about 2 minutes. Once the chorizo has cooked through remove and slice into 1/4-inch rounds.
    Warm the corn tortillas on the grill or cast iron pan, spoon the guacamole on to the tortilla, Slice the skirt steak and layer it over the guacamole, add the chorizo, cotija, chicharones, and pickled red onions.

    The base number of servings for this recipe is 6
    OK

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