Blackstone Street Tacos
Blackstone Street Tacos
Ingredients
For the Tacos
- 1 1/2 pounds chuck roast, chopped into 1/2-inch pieces
- 2 tablespoons taco seasoning, or your favorite meat seasoning
- 12 small corn tortillas
- 1/2 cup white onion, diced
- 1/4 cup fresh cilantro, chopped
- 2 lime, cut into wedges, for serving
- 1/2 cup creamy taco sauce, store-bought or homemade, for drizzling
For the Shishito Peppers
- 8 ounces shishito peppers
- 1/2 teaspoon chicken bouillon powder
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- 1
Preheat your Blackstone griddle to medium-high heat. Ensure the surface is clean and lightly oiled if necessary.
⏱️ 3 min
- 2
Place the chopped chuck roast onto the hot griddle. Season generously with the taco seasoning, stirring occasionally to ensure even cooking and browning. Cook until the meat is browned and cooked through to your desired doneness, about 8-10 minutes.
⏱️ 10 min
- 3
While the meat is cooking, in a medium bowl, toss the shishito peppers with olive oil, chicken bouillon powder, and black pepper until evenly coated. Add the seasoned shishito peppers to an open section of the griddle next to the cooking meat. Cook, turning occasionally, until they are tender and slightly charred, about 5-7 minutes.
⏱️ 7 min
- 4
Once the meat is nearly done and the peppers are cooking, place several small corn tortillas directly on the griddle to warm. Flip them with tongs after about 30 seconds to warm both sides, ensuring they are pliable but not crispy. Repeat with remaining tortillas.
⏱️ 3 min
- 5
Once the meat is cooked to your liking, use a spatula to transfer it from the griddle to a cutting board or serving platter. The shishito peppers should also be cooked and slightly charred; transfer them to a separate serving dish.
⏱️ 2 min
- 6
To assemble the tacos, place a warmed tortilla on a plate. Spoon a portion of the cooked meat onto the tortilla. Top with diced white onion and chopped fresh cilantro. Drizzle with the creamy taco sauce.
⏱️ 5 min
- 7
Serve the street tacos immediately with lime wedges on the side for squeezing and the cooked shishito peppers as an accompaniment.
Kitchen Tools
Nutrition Facts (per serving)
For the Tacos
- 1 1/2 pounds chuck roast, chopped into 1/2-inch pieces
- 2 tablespoons taco seasoning, or your favorite meat seasoning
- 12 small corn tortillas
- 1/2 cup white onion, diced
- 1/4 cup fresh cilantro, chopped
- 2 lime, cut into wedges, for serving
- 1/2 cup creamy taco sauce, store-bought or homemade, for drizzling
For the Shishito Peppers
- 8 ounces shishito peppers
- 1/2 teaspoon chicken bouillon powder
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- 1
Preheat your Blackstone griddle to medium-high heat. Ensure the surface is clean and lightly oiled if necessary.
⏱️ 3 min - 2
Place the chopped chuck roast onto the hot griddle. Season generously with the taco seasoning, stirring occasionally to ensure even cooking and browning. Cook until the meat is browned and cooked through to your desired doneness, about 8-10 minutes.
⏱️ 10 min - 3
While the meat is cooking, in a medium bowl, toss the shishito peppers with olive oil, chicken bouillon powder, and black pepper until evenly coated. Add the seasoned shishito peppers to an open section of the griddle next to the cooking meat. Cook, turning occasionally, until they are tender and slightly charred, about 5-7 minutes.
⏱️ 7 min - 4
Once the meat is nearly done and the peppers are cooking, place several small corn tortillas directly on the griddle to warm. Flip them with tongs after about 30 seconds to warm both sides, ensuring they are pliable but not crispy. Repeat with remaining tortillas.
⏱️ 3 min - 5
Once the meat is cooked to your liking, use a spatula to transfer it from the griddle to a cutting board or serving platter. The shishito peppers should also be cooked and slightly charred; transfer them to a separate serving dish.
⏱️ 2 min - 6
To assemble the tacos, place a warmed tortilla on a plate. Spoon a portion of the cooked meat onto the tortilla. Top with diced white onion and chopped fresh cilantro. Drizzle with the creamy taco sauce.
⏱️ 5 min - 7
Serve the street tacos immediately with lime wedges on the side for squeezing and the cooked shishito peppers as an accompaniment.