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Best Beef for Tacos?

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I was totally inspired by Mark Bittman's home-made taco recipes in today's NY Times, and would like to try some myself. The problem is that the beef he calls for (skirt steak) is grilled, and I live in an apartment and am sadly grill-less. Anyone know how to adapt skirt steak indoors? Or is there a better beef for indoor tacos?

Here's the link to the story:
The Taco Joint in Your Kitchen
http://www.nytimes.com/2006/07/26/din...

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  1. I would do it under the broiler.

    1. do you have a broiler- you could try on that. I suggest buying an indoor grill for an apt. I think they are best with skirt steak.

      1. You could also try a grill pan if you've got one.

        A good cast iron griddle would work too, though I guess that would technically make them Tacos a la Plancha.... You'd miss the smokey part, but I bet they'd still be good.

        If you do them on the griddle, onions and rajas are good additions.

        1. Almost all Tex-Mex tacos, especially "hard" shell tacos, use ground beef and that's the way we still make them. Skirt steak is usually used for fijitas and sometimes in soft tacos. And, it's usually something like 80% ground beef, nothing super lean.

          1. ridged cast iron grill pan.

            edit-unless you want shredded beef tacos. brisket, dried chile, salt, water. cook till done and shred.