Street Tacos on the Blackstone Griddle

Prepare for an explosion of flavor and a fun, interactive cooking experience with these incredibleStreet Tacos on the Blackstone Griddle! This recipe brings the vibrant, authentic taste of taquería-style tacos right to your backyard. Using the high, even heat of a griddle, you’ll achieve perfectly seasoned, slightly crispy ground beef, beautifully charred sweet corn, and warm, pliable corn tortillas. Each taco is then loaded with fresh cilantro, a tangy crema, and a surprising sprinkle of Parmesan, creating a symphony of textures and tastes. It’s an effortlessly cool way to feed a crowd, host a casual get-together, or simply elevate your weekend dinner. Get ready to master the art of the perfect street taco, cooked al fresco!

Ingredients:

For the Tacos (Main Components):

• 1½ – 2 pounds ground beef (80/20 lean-to-fat ratio recommended for flavor)
• 1 (10-ounce) package corn tortillas (street taco size, about 24-30 tortillas)
• 1 (15-ounce) can corn kernels, drained, or 1½ cups fresh/frozen corn kernels
• 2 tablespoons cooking oil (eg, canola, vegetable, or avocado oil), plus more for griddle
• 1 (1-ounce) packet taco seasoning (or 2-3 tablespoons of your favorite blend)

For the Toppings & Garnish:

• ½ cup fresh cilantro, chopped (plus more for crema)
• 1 lime, cut into wedges (juice of half for corn, rest for serving)
• ½ cup sour cream
• 2-3 tablespoons grated Parmesan cheese (or cotija cheese for a more traditional Mexican flavor)
• Optional: Diced white onion, finely chopped jalapeños, your favorite salsa, hot sauce

Step-by-Step Instructions:

1. Preheat and Prepare the Blackstone Griddle:
   • Preheat your Blackstone griddle to medium-high heat, aiming for a surface temperature around 375–400°F (190-200°C).
   • Lightly coat the griddle surface with a thin layer of cooking oil. Let it heat for a minute.
2. Cook the Ground Beef:
   • Place the ground beef directly onto the hot grill.
   • Using a sturdy griddle spatula or two, break the beef up into small, crumbles.
   • Sprinkle the taco seasoning evenly over the beef.
   • Continue to cook, stirring and breaking up the beef, until it is thoroughly browned and develops some slightly crispy edges (about 6-8 minutes).
   • Once cooked, use your spatula to push the seasoned ground beef to a cooler zone of the griddle (or a side burner on low) to keep warm while you prepare the other components.
3. Roast the Corn Kernels:
   • Clear a space on the hot side of the grid. Add a little fresh cooking oil or butter to this area.
   • Toss the corn kernels onto the hot griddle. Cook for 3-4 minutes, stirring occasionally, until the corn is golden brown and develops a delicious slight char.
   • Once cooked, move the corn to a separate bowl. Add about half of the chopped cilantro and a squeeze of fresh lime juice (from about half a lime) to the corn. Toss to combine.
4. Warm the Tortillas:
   • Clean off a section of the grid. Add a very light brush of oil or a quick spritz of cooking spray if desired (optional for corn tortillas).
   • Lay the corn tortillas directly on the griddle, a few at a time.
   • Cook for 30-60 seconds per side, until they are soft, pliable, and have developed a few light char marks. Don’t overcook, or they’ll become stiff.
   • As they finish, transfer the warmed tortillas to a tortilla warmer or a foil packet to keep them warm and soft until serving.
5. Prepare the Crema (Optional, but Recommended):
   • In a small bowl, combine the sour cream with a squeeze of lime juice (from a lime wedge) and a pinch of chopped cilantro (if desired). Whisk until smooth and slightly thinned to a drizzle-able consistency.
6. Assemble and Serve the Tacos:
   • Gather all your cooked components and toppings.
   • To assemble each street taco, place a warmed corn tortilla in your hand.
   • Fill it generously with the seasoned ground beef.
   • Top with a spoonful of the roasted corn mixture.
   • Drizzle with the homemade crema (or plain sour cream).
   • Sprinkle with grated Parmesan cheese (or cotija).
   • Add any other desired toppings like diced onion, salsa, or hot sauce.
   • Serve immediately with extra lime wedges on the side for squeezing.

Tips, Variations, and Storage:

• Griddle Zones:Use different heat zones on your Blackstone for efficiency – hot for searing beef and corn, medium for warming tortillas, and a cool zone for holding cooked items.
• Protein Swap:Instead of ground beef, try thinly sliced ​​steak (like skirt or flank steak), chicken, or pork. Season similarly with taco seasoning.
• Vegetable Boost:Sauteed finely diced bell peppers and onions with the ground beef for extra flavor and texture.
• Spicy Kick:Add chopped jalapeños or serrano peppers to the corn mixture, or offer a spicy salsa as a topping.
• Cheese Alternative:While Parmesan offers a salty, umami kick, traditional cotija cheese is fantastic for Mexican street tacos. Shredded Monterey Jack or cheddar also works.
• Homemade Taco Seasoning:For freshest flavor, make your own: chili powder, cumin, paprika, garlic powder, onion powder, oregano, and a pinch of cayenne.
• Tortilla Trick:If corn tortillas tear easily, double them up for each taco for extra strength.
• Storage:Store leftover cooked ground beef and corn separately in airtight containers in the refrigerator for up to 3-4 days. Reheat beef on the griddle or stovetop, and corn in a pan. Warm fresh tortillas before serving.

Pairings:

• Classic Sides:Mexican rice, refried beans, black beans, or a simple avocado salad.
• Beverages:Margaritas, cold Mexican beer, horchata, or a refreshing agua fresca.
• Salsas:A vibrant pico de gallo, spicy salsa roja, or a creamy avocado salsa.

Quick Info:

• Prep Time:15 minutes
• Cook Time:15-20 minutes
• Total Time:30-35 minutes
• Servings:4-6 (yields 8-10 tacos, depending on filling)
• Kitchen:Mexican / Tex-Mex (Street Food)
• Effort Level:Easy