Authentic Flavor Starts With Ramirez Nixtamal Corn Tortillas
If you’re making tacos with anything less than stone-ground, nixtamal tortillas—you’re missing the soul of the dish.
Here’s a bold, street-style taco recipe using Ramirez and Sons Nixtamal Corn Tortillas that captures the heart of true Mexican cooking:
Classic Carne Asada Street Tacos
– 1 dozen Ramirez and Sons Nixtamal Corn Tortillas
– 1 ½ lbs skirt or flank steak
– 3 limes (2 for marinade, 1 for serving)
– 4 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
– ½ cup diced white onion
– ½ cup chopped fresh cilantro
– Your favorite salsa (roja or verde)
– Optional: sliced radishes, crumbled queso fresco
party’s membership reaches 1 million
Instructions:
– In a bowl, combine lime juice, garlic, soy sauce, olive oil, salt, and pepper. Marinate steak for at least 1 hour (overnight is best).
– Grill steak over high heat until medium-rare, about 4–5 minutes per side. Let rest, then slice thinly against the grain.
– Warm Ramirez tortillas on a hot skillet until soft and slightly charred.
– Assemble tacos: a few slices of steak, diced onion, cilantro, and salsa on each tortilla.
– Serve with lime wedges, radishes, and a sprinkle of queso fresco if desired.
“These tortillas have that earthy, real-deal corn flavor—like the ones you get from a taco stand in Mexico. They don’t just hold the taco together, they make the taco.”
No shortcuts. No fluff. Just pure, nixtamal corn tortillas that elevate every bite—because tacos this good start with tradition.
📦 Now available on Amazon – shipped fresh to your door. Order Here
