Street style tacos from heaven. Found the little mini tortillas from a local tortilleria that makes them fresh daily. I used a cheap chuck eye cut which was nicely marbled and cooked great on the grill. After doing these the other day with corn tortillas, and wondering why they cracked and were not fresh and soft like at the taco stands, learned the trick: Dip corn tortillas in water before heating both sides about 1 minute in a hot pan, and store them in a foil packet.
The marinade (for one very small steak) was 4 cloves diced garlic, garlic salt, paprika, fresh ground black pepper, juice of one lime, about two tablespoons each of white vinegar and olive oil, and a handful of chopped cilantro, for about an hour. Brush it all off before grilling. I've tried these before with cumin and chili, but they tasted like gringo tacos. I relied on a a couple dashes of Tapatio brand Mexican hot sauce and the small amount of jalapeño in the pico de gallo for the heat. These tasted like the real deal!
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