By Steve Nestor

Cinco de Mayo, a date often mistakenly conflated with Mexican Independence Day (September 16th), commemorates a pivotal moment in history: the Mexican army’s improbable victory over French forces at the Battle of Puebla in 1862. While a relatively minor observance in Mexico itself, this day has blossomed into a significant celebration of Mexican-American culture and heritage across the United States. This cultural appreciation is vividly reflected in our culinary landscape, with a remarkable statistic revealing that 13% of U.S. adults, exceeding thirty million individuals, regularly enjoy Mexican-style cuisine. Within this vibrant food culture, tacos stand out as the undisputed champion, accounting for nearly 40% of these flavorful meals.

This year, embracing the spirit of "Back to Barbecue Basics" and inspired by recent successes, I turned my attention to the versatile griddle, a centerpiece of modern outdoor kitchens, for a Cinco de Mayo celebration. The idea was to craft a menu that not only honors tradition but also showcases the efficiency and culinary potential of griddle cooking, all presented with the sophisticated flair of Wildfire Outdoor Living, a premier Arizona-based company renowned for its high-performance gas grills and premium outdoor kitchen solutions. Wildfire’s commitment to cutting-edge technology, evident in their 304 stainless steel construction, illuminated LED knobs, cast stainless steel burners, and laser-cut cooking grates, ensures peak performance and enduring quality, allowing for the customization that today’s discerning outdoor chefs demand.

The Griddle as a Culinary Canvas: Crafting a Cinco de Mayo Feast

The concept of "botanas," the Mexican equivalent of Spanish tapas – small, enticing plates of food – perfectly aligns with the celebratory nature of Cinco de Mayo. My goal was to create a series of small plates, culminating in a spectacular taco experience, all executed on the searing hot surface of a Wildfire griddle. This approach not only streamlines the cooking process but also allows for a dynamic presentation of flavors and textures.

The foundation of my taco creation was a classic carne asada, a beloved Mexican staple. To achieve this, I began by preparing a robust marinade for a two-pound cut of flank steak. The marinade was a symphony of bright citrus and savory depth: the juice of two tangerines, the zest and juice of a lime, half a cup of rich olive oil, a quarter cup of umami-packed soy sauce, a few judicious shakes of Worcestershire sauce, five smashed garlic cloves for pungent aroma, a teaspoon of earthy cumin, a tablespoon of kosher salt for essential seasoning, and a teaspoon of freshly ground black pepper for a subtle bite. This flavorful concoction was allowed to work its magic on the flank steak in the refrigerator for a dedicated four hours, ensuring the meat would absorb every nuance of the marinade.

While the steak marinated, I shifted my focus to the accompanying elements of the feast. A creamy, fresh guacamole was prepared, destined to be a star component in both the tacos and a delightful shrimp appetizer. The vibrant colors of the peppers were next to be addressed – red, yellow, and orange bell peppers were thinly sliced, destined to add a sweet crunch. Alongside them, white and red onions were also prepared for their pungent, caramelized notes.

The shrimp, chosen for its quick cooking time and ability to absorb flavor, were meticulously cleaned. They were then lightly coated in oil and seasoned with a custom-blended rub designed to impart a smoky, complex profile. This homemade blend featured Kosher salt, smoked paprika for its distinctive smokiness, cumin for warmth, chili powder for a gentle heat, garlic powder for foundational flavor, and Mexican oregano to lend an authentic herbaceous touch. To facilitate easier handling and a beautiful presentation on the griddle, the shrimp were skewered.

The Searing Symphony: From Shrimp Appetizers to Flank Steak Perfection

The moment of truth arrived as the Wildfire griddle was preheated to a medium-high setting. The readiness of the griddle was confirmed by a simple, yet crucial, test: a drop of water, which evaporated instantaneously, signaling the ideal temperature for searing. The precise temperature of the griddle is paramount; too low, and the steak will fail to develop a desirable crust; too high, and it risks burning before achieving even doneness.

The skewered shrimp were the first to grace the scorching surface. The intense heat of the griddle, combined with the potent spice rub, worked its magic in mere minutes. Each side of the shrimp developed a beautifully seared, crusty exterior within just 1-2 minutes, creating a delightful textural contrast. These perfectly cooked shrimp were then artfully placed atop tortilla chips, adorned with a generous dollop of the freshly prepared guacamole, and finished with a thin slice of jalapeño for a welcome burst of heat – a perfect, bite-sized introduction to the fiesta.

Next, the star of the show, the marinated flank steak, was introduced to the griddle. It met the heat with an audible sizzle, cooking for a precise five minutes on each side. The expansive surface area of the Wildfire griddle proved invaluable here, ensuring that the entire flank steak received even heat exposure, leading to a uniform and impressive sear across its surface. I monitored the steak’s internal temperature diligently, removing it when it reached a perfect 135 degrees Fahrenheit on an instant-read thermometer. This ensured a beautifully medium-rare finish. The steak was then transferred to a wire rack set over a sheet pan, allowing it to rest – a critical step for juicy, tender results.

While the steak rested, its juices redistributing, the prepared onions and peppers were introduced to the griddle. Their vibrant colors intensified as they softened and caramelized, absorbing the residual flavors left behind by the steak. Finally, to complete the taco ensemble, corn tortillas were placed on the griddle. This not only warmed them but also allowed them to absorb the delicious rendered fats and seasonings, enhancing their flavor and texture.

The Art of Assembly: Building the Ultimate Griddle Tacos

The culmination of this culinary endeavor was the artful assembly of the tacos. A generous spoonful of creamy guacamole was spread onto each warm, griddled tortilla. This was followed by a vibrant medley of the softened onions and peppers, creating a colorful and flavorful base. The pièce de résistance was the thinly sliced flank steak, fanned out to showcase its juicy interior and seared exterior. The textural contrast was remarkable – the crusty sear of the steak against the soft tortilla, the tender vegetables, and the smooth guacamole. The flavors were equally harmonious, with the richness of the steak complemented by the sweetness of the peppers and onions, all brightened by the citrus notes from the marinade and the creamy guacamole. This meticulously crafted taco was the perfect embodiment of the griddle’s potential. The overall experience was further elevated by the balanced creaminess of the guacamole, which beautifully offset the textures of the griddled shrimp and the crunchy tortilla chip of the appetizer. And, of course, no Cinco de Mayo celebration is complete without the quintessential pairing: a perfectly chilled margarita.

The Wildfire griddle proved to be an indispensable tool, transforming the process of preparing a festive Cinco de Mayo meal into an enjoyable and efficient experience. The ease with which it handled the diverse cooking requirements – from searing shrimp to caramelizing vegetables and cooking steak – was truly impressive. For those looking to diversify their protein options, the flank steak can be effortlessly substituted with shrimp or chicken, offering a delightful flexibility to this griddle-centric menu.

For anyone seeking to elevate their outdoor culinary repertoire, exploring the range of Wildfire griddles is a worthwhile endeavor. These exceptional tools are designed to empower home cooks to create delicious and memorable meals for any occasion, from intimate family gatherings to lively celebrations.

Cinco de Mayo Griddle Tacos: Frequently Asked Questions

To further demystify the process and empower aspiring griddle chefs, here are answers to common questions regarding this Cinco de Mayo griddle taco recipe:

• What makes these tacos a good "Back to Basics" griddle recipe?
  This recipe effectively demonstrates the versatility of a hot griddle for executing a complete meal in stages. It showcases how to manage heat for searing shrimp, cooking marinated steak, caramelizing vegetables, and warming tortillas. It’s an excellent exercise in mastering heat control, achieving perfect sears, and coordinating timing on a flat cooking surface, forming a solid foundation for griddle cooking.

  

• What is the best steak for griddle tacos?
  Flank steak is an exceptional choice for griddle tacos due to its rapid cooking time, its remarkable ability to absorb marinades, and its tendency to slice beautifully against the grain, ensuring tenderness. Other excellent alternatives include skirt steak or flat iron steak, both of which offer similar desirable characteristics for this application.

• How hot should the griddle be for steak tacos?
  The ideal temperature for searing steak tacos on a griddle is medium-high. The surface should be sufficiently hot to achieve a quick, flavorful sear on the exterior of the steak without overcooking the interior. A simple test of readiness involves dropping a bit of water onto the griddle; it should evaporate almost instantly, indicating the optimal searing temperature.

• Can I make these griddle tacos with chicken or shrimp instead of steak?
  Absolutely. The flexibility of griddle cooking allows for the substitution of steak with chicken, shrimp, or even a medley of vegetables. Shrimp, in particular, cooks with remarkable speed on a hot griddle, typically requiring only 1 to 2 minutes per side for perfect results.

• Why pat the steak dry before putting it on the griddle?
  Patting the steak dry before it hits the griddle is a crucial step that promotes searing rather than steaming. This moisture removal allows the surface of the meat to develop a superior crust, leading to enhanced flavor and a more satisfying texture when cooked on the hot griddle.

  

Beyond the Fiesta: A World of Culinary Exploration

This Cinco de Mayo celebration with griddle-cooked tacos and appetizers is just one example of the endless possibilities within the realm of outdoor cooking. For those eager to expand their culinary horizons, our comprehensive recipe collection offers a diverse array of dishes, from quick weeknight grills to ambitious weekend projects and special-occasion feasts.

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