By Steve Nestor

Cinco de Mayo, a vibrant celebration of Mexican-American culture, offers a perfect opportunity to gather with loved ones and indulge in the rich flavors of Mexican cuisine. While often mistaken for Mexican Independence Day, celebrated on September 16th, Cinco de Mayo commemorates the Mexican army’s improbable victory over French forces at the Battle of Puebla in 1862. Though a minor holiday in Mexico itself, it has evolved into a significant cultural observance in the United States, honoring the heritage and contributions of Mexican Americans. The enduring popularity of Mexican-style food in the U.S. is undeniable, with over thirty million adults – approximately 13% of the adult population – regularly enjoying these culinary delights. Tacos, in particular, stand out as a beloved staple, accounting for nearly 40% of all Mexican-style meals consumed.

This widespread affection for tacos makes them an ideal centerpiece for any Cinco de Mayo celebration. Often accompanied by "botanas," small plates akin to Spanish tapas, these gatherings are a feast for the senses. Inspired by a recent culinary triumph with griddled salmon, I recognized the immense potential of the Wildfire griddle to elevate the preparation of these festive botanas and, of course, the star of the show: tacos.

Wildfire Outdoor Living, an Arizona-based innovator in high-performance gas grills and premium outdoor kitchen solutions, provides the ideal platform for such culinary endeavors. Their commitment to cutting-edge technology is evident in their robust 304 stainless steel designs, illuminated LED knobs, powerful cast stainless steel burners, and precision laser-cut cooking grates. These elements not only ensure peak performance but also allow for a high degree of customization, catering to the growing demand for bespoke outdoor kitchens with designer finishes and hardware.

A Culinary Canvas: The Wildfire Griddle as the Heart of the Fiesta

The beauty of the Wildfire griddle lies in its expansive, flat cooking surface, a veritable canvas for a diverse array of ingredients and cooking techniques. For this Cinco de Mayo celebration, the griddle proved instrumental in orchestrating a multi-component meal, transforming simple ingredients into an extraordinary culinary experience. The ability to precisely control heat and manage multiple dishes simultaneously is key to a successful outdoor feast, and the Wildfire griddle excels in this regard.

Crafting the Carne Asada: A Symphony of Marinade and Sear

The foundation of our Cinco de Mayo tacos was a succulent carne asada, achieved through a meticulously crafted marinade. The process began with a two-pound cut of flank steak, a cut known for its tenderness and ability to absorb flavors. The marinade itself was a vibrant concoction, designed to impart both citrusy brightness and savory depth. It comprised the fresh juice of two tangerines, the zesty essence and juice of one lime, a half cup of rich olive oil, and a quarter cup of umami-laden soy sauce. A few dashes of Worcestershire sauce added another layer of complexity, while five smashed garlic cloves provided aromatic punch. The spice profile was rounded out with a teaspoon of earthy cumin, a tablespoon of coarse kosher salt, and a teaspoon of freshly ground black pepper.

The flank steak was allowed to luxuriate in this flavorful bath for a full four hours in the refrigerator, a crucial period for the marinade to penetrate the meat, tenderizing it and infusing it with its vibrant notes. While the steak marinated, the stage was set for the accompanying elements. A creamy, fresh guacamole was prepared, destined to be a star component in both the tacos and a delightful shrimp appetizer. The visual appeal of the meal was enhanced by the meticulous slicing of red, yellow, and orange bell peppers, alongside white and red onions, creating a colorful medley ready for the griddle.

For the shrimp appetizer, a strategic decision was made to skewer the succulent crustaceans. This not only made them easier to handle and flip on the hot griddle but also allowed for a more even cooking process. The shrimp were then lightly coated in oil and seasoned with a proprietary blend that sang with the flavors of the Southwest: Kosher salt, smoky paprika, earthy cumin, piquant chili powder, aromatic garlic powder, and the distinctive herbaceous notes of Mexican oregano.

The Griddle Comes Alive: From Sizzling Shrimp to Perfectly Seared Steak

The moment of truth arrived as the Wildfire griddle was preheated to a medium-high temperature. The readiness of the griddle was confirmed by a simple yet effective test: a drop of water that evaporated instantly upon contact, signaling a surface hot enough to achieve a perfect sear. Mastering the griddle’s temperature is paramount; too low, and the steak will merely steam, failing to develop that desirable crust; too high, and the exterior risks burning before the interior reaches its optimal doneness.

The skewered shrimp appetizer took center stage first. Their journey onto the scorching griddle was met with an immediate sizzle, and within a mere 1-2 minutes per side, they transformed, developing a beautiful, crusty exterior. This rapid cooking was a testament to the griddle’s intense heat and the efficacy of the spice rub. These perfectly cooked shrimp were then artfully placed atop crispy tortilla chips, crowned with a dollop of the freshly prepared guacamole and a sliver of jalapeño for a welcome kick of heat.

Next, the marinated flank steak was introduced to the griddle. It met the searing heat with an assertive sizzle, spending approximately five minutes on each side. The generous surface area of the Wildfire griddle proved invaluable here, ensuring that the entire expanse of the flank steak was subjected to an even sear, creating a rich, flavorful crust. Using an instant-read thermometer, the steak was removed once it registered an internal temperature of 135 degrees Fahrenheit, indicating a perfect medium-rare. It was then transferred to a wire rack set over a sheet pan to rest, allowing the juices to redistribute throughout the meat, ensuring maximum tenderness and moisture.

While the steak rested, the colorful ensemble of onions and peppers were introduced to the griddle, softening and caramelizing in the residual heat. Finally, the corn tortillas, destined to cradle the taco fillings, were placed on the griddle. This crucial step not only warmed them through but also allowed them to absorb the lingering, savory flavors left behind from the steak and vegetables, enhancing their taste and texture.

The Art of Assembly: Building the Perfect Griddle Taco

With all the components meticulously prepared and griddled to perfection, the final act was the assembly of the tacos. Each warm tortilla received a generous spoonful of the creamy guacamole, forming a luscious base. This was followed by a vibrant scattering of the griddled onions and peppers, their softened sweetness providing a delightful counterpoint to the richness of the steak. Finally, thin slices of the rested flank steak were artfully arranged atop the vegetables.

The result was a taco that was a true celebration of texture and flavor. The high heat of the griddle had imparted a wonderfully seared and crusty exterior to the steak, while the quick cooking ensured that the interior remained remarkably juicy. The caramelized onions and peppers complemented the steak’s robust flavor profile, adding a welcome touch of sweetness and visual appeal. The creamy guacamole, in perfect harmony with the griddled shrimp and tortilla chip, provided a balanced textural experience. To complete this culinary masterpiece, a refreshing margarita served as the quintessential accompaniment, its bright, citrusy notes cutting through the richness of the meal.

Beyond the Steak: Versatility and the Wildfire Advantage

The Wildfire griddle proved to be an indispensable tool, simplifying the creation of both the appetizer and the tacos. Its robust construction and precise temperature control empower home cooks to tackle complex dishes with confidence. It’s worth noting the inherent versatility of this recipe; the flank steak can be effortlessly substituted with chicken or shrimp, allowing for endless customization to suit individual preferences.

For those looking to elevate their outdoor cooking game, exploring the range of Wildfire griddles is highly recommended. These expertly engineered appliances are designed to facilitate the creation of exceptional meals for any gathering, from casual family dinners to elaborate celebrations.

Cinco de Mayo Griddle Tacos: Frequently Asked Questions

To further demystify the art of griddle taco preparation, here are some frequently asked questions:

• What makes these tacos a good "Back to Basics" griddle recipe?
  This recipe beautifully illustrates the griddle’s capacity to manage an entire meal in sequential stages. From searing shrimp bites to cooking marinated steak, sautéing vegetables, and warming tortillas, it demonstrates fundamental griddle cooking techniques such as heat control, achieving a perfect sear, and precise timing on a flat cooking surface.

• What is the best steak for griddle tacos?
  Flank steak is an excellent 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. Other suitable alternatives include skirt steak or flat iron steak, both of which offer similar desirable characteristics for griddled tacos.

• How hot should the griddle be for steak tacos?
  For optimal results when cooking steak tacos on a griddle, aim for a medium-high heat. The griddle surface should be sufficiently hot to achieve a rapid sear on the steak, developing a desirable crust without overcooking the interior. A simple test for readiness involves placing a drop of water on the surface; it should evaporate almost instantaneously.

  

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

• Why pat the steak dry before putting it on the griddle?
  Patting the steak dry is a critical step that promotes searing rather than steaming on the griddle surface. This technique is essential for developing a superior crust and imparting a richer, more profound flavor to the meat as it cooks.

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