Receta tacos al chiltepin

Fifteen minutes, start to finish. This is the taco we grew up eating standing up.. no plate, no patience, puro sabor. The chiltepin hot sauce is not a topping here. It's the point.

What you need (makes 8 tacos)

• 1 lb carne asada, thin cut (arrachera or falda work great)
• 8 corn tortillas
• 1/2 white onion, chopped fine
• 1 bunch cilantro, chopped
• 2 limes, cut in wedges
• Salt
• Chiltepin Hot Sauce.. the whole reason we're here

How it goes

1. Get a pan or comal screaming hot. No oil needed if your pan is seasoned.. the meat brings its own.
2. Salt the carne on both sides. Sear it 2 to 3 minutes per side. You want char on the edges, jugo on the inside.
3. Pull the meat, let it rest 3 minutes. Don't skip this.. the rest is where the juice stays in.
4. While it rests, warm your tortillas on the same pan. Thirty seconds a side, right in the meat's leftover flavor.
5. Chop the carne into small pieces. Small.. this is a taco, not a steak sandwich.
6. Build: tortilla, carne, onion, cilantro, squeeze of lime.
7. Now the part that matters. Three or four shakes of Chiltepin Hot Sauce across the top. The heat lands sharp and clean, then lets go.. so the next bite asks for more.

Eat them standing in the kitchen like it's meant to be. De la mata a tu mesa.