Tangen Draw Street Tacos - 2 Ways

One of our family’s go-to meals are these street tacos because they can be made with so many different cuts of our 100% grass-fed and finished meats: chuck roast, skirt steak, bavette, flat iron or flank steak. Whichever one you choose, you’ll get the full experience of our delicious, nutritious beef. For an extra kick, top with pickled red onions, fresh cilantro, sliced lime, and/or jalapeňo.


'Carnitas' Sous Vide Roast Option
2 lbs TD Chuck Roast
1 tsp Coriander
1 tsp Orange Zest
1 tsp Cumin
1 Jalapeño, sliced
2 Tbsp Kosher Salt
1.5 tsp Black Pepper

Grilled Loose Grain Steak Option
2 lb TD Skirt Steak, Bavette, Flat Iron or Flank Steak
1/2 cup Olive Oil
Juice of 3 Limes
Pepper to taste
3 Jalapeños, sliced (optional, for added spice)


'Carnitas' Sous Vide Roast Tacos

  1. In a sous vide bag, season the roast with squeezed oranges, orange zest, cumin, coriander, sliced jalapeño, and diced onion.
  2. Seal the bag and place it in a 165° water bath for 24 hours.
  3. After 24 hours, remove, pull, and shred the meat.
  4. In a hot skillet with avocado oil, pan-fry the shredded meat until slightly crispy.

Grilled Loose Grain Steak Tacos

  1. Marinate the meat overnight with the marinade ingredients listed above.
  2. On the day of cooking, pat the meat dry and season with salt and pepper.
  3. Grill on medium/high heat until medium or until it reaches an internal temperature of about 130°. This should take approximately 8-10 minutes.
  4. Cut the meat against the grain and build your taco!