Street taco's

Author
BP Smokin pork
Junior Burger
  • Total Posts : 11
  • Joined: 2009/04/10 15:11:00
  • Location: Chatham, Ontario
  • Status: offline
2012/02/12 12:52:45 (permalink)

Street taco's

How much steak goes in a street taco and how much should you make per taco? I hear about 1/8 of a pound but that sound very little.
I know there is alot of other factors around the profit but with the price of beef these days I don't know how you sell them so cheap?
looking to expand menu and just doing research. Any help would be great.
#1

10 Replies Related Threads

    CCinNJ
    Sirloin
    • Total Posts : 7778
    • Joined: 2008/07/24 17:31:00
    • Location: Bayonne, NJ
    • Status: offline
    Re:Street taco's 2012/02/12 13:44:15 (permalink)
    The post weight on an average fast food steak taco is about 1. something oz.

    By steak do you mean steak or BBQ shredded beef?
    #2
    pnwchef
    Double Chili Cheeseburger
    • Total Posts : 2372
    • Joined: 2011/03/16 14:15:00
    • Location: Kennewick, WA
    • Status: offline
    Re:Street taco's 2012/02/12 13:44:37 (permalink)
    If you buy your taco meat in a Mexican meat market, you will find it's a  large piece of meat, put on a slicer cut thin and falls into small chunks of meat. This is a process that would give you a cheaper taco meat to deal with. The other methods are using a marinade with Skirt steak or even flank steak. It all depends on how cheap you need to go............I would go out and buy some meat and see what size taco you want to serve for the money, every taco place is different in size and quality of meat........................pnwc
    #3
    chefbuba
    Double Chili Cheeseburger
    • Total Posts : 1991
    • Joined: 2009/06/22 16:31:00
    • Location: Near You, WA
    • Status: offline
    Re:Street taco's 2012/02/12 14:25:34 (permalink)
    Street tacos are typically made with a 4" tortilla, 1-1.5oz of meat makes for a decent taco.
    As PNWC stated, larger cuts such as chuck shoulder clod is sliced thin on the slicer and sold as "carne asada".
    At about $2.75lb, a taco would cost me about .35 to produce, sell for $1.25-1.50, depends on your market.
    I use skirt steak for street tacos on occasion, Marinated and char broiled, the only way to go. Skirt steak taco would cost me approx .60 to produce, sell for $2++
     each. Offer a choice of several different salsas.
    #4
    Vic Cardenas
    Cheeseburger
    • Total Posts : 177
    • Joined: 2012/02/09 20:02:00
    • Location: Midvale, UT
    • Status: offline
    Re:Street taco's 2012/02/12 14:32:29 (permalink)
    I agree with the above, street tacos usually have only about 1- 1.5oz of meat. They usually sell for $1 here.
    #5
    Vic Cardenas
    Cheeseburger
    • Total Posts : 177
    • Joined: 2012/02/09 20:02:00
    • Location: Midvale, UT
    • Status: offline
    Re:Street taco's 2012/02/12 14:34:53 (permalink)
    Cabeza, Lengua, Carnitas, Chicharon are some popular *cheap* cuts of meat that they use to increase profit.
    #6
    BP Smokin pork
    Junior Burger
    • Total Posts : 11
    • Joined: 2009/04/10 15:11:00
    • Location: Chatham, Ontario
    • Status: offline
    Re:Street taco's 2012/02/12 15:28:22 (permalink)
    Thanks for the input,
    Any concerns that I should have about making the corn tortillas to order?
    #7
    Foodbme
    Porterhouse
    • Total Posts : 10218
    • Joined: 2006/09/01 14:56:00
    • Location: Gilbert, AZ
    • Status: offline
    Re:Street taco's 2012/02/12 15:43:03 (permalink)
    Do you mean steak or ground beef? Big difference.
    Depends on the shell size of the taco you're gonna sell. Bigger shell, more meat.
    Soft or hard shell, Corn or Flour?
    Suggest you decide the size and style you're gonna sell and experiment with it until it until you get it the way you want to serve it and then price accordingly. If you have a good price/value taco that tastes good, people will buy it.
    Personally, I prefer soft flour tacos as opposed to hard corn tacos. Easier to handle and eat as stand up and eat street food.
    #8
    mar52
    Sirloin
    • Total Posts : 7843
    • Joined: 2005/04/17 18:50:00
    • Location: Marina del Rey, CA
    • Status: offline
    Re:Street taco's 2012/02/12 15:44:50 (permalink)
    Your salsas and condiments are also very important.
     
    There are some great sauce recipes at www.rickbayless.com
     
    You'll also need diced onions and cilantro.  My advise which would be self serving for me...  don't mix the two as some don't like cilantro.
     
    Other condiments...  pickled jalapenos, carrots and onions,  Radishes,  grilled green onions.
     
    The more you offer, the better your tacos.
     
    One or two tortillas per taco?  I like those with 2 and I split them in to 2 tacos.  This uses up more or your sauce, but I'd go to your stand before going to one with only one tortilla and limited salsas.
    #9
    CCinNJ
    Sirloin
    • Total Posts : 7778
    • Joined: 2008/07/24 17:31:00
    • Location: Bayonne, NJ
    • Status: offline
    Re:Street taco's 2012/02/12 16:15:19 (permalink)
    If the tacos do not work out...carne asada fries are aka Mexican poutine (around here at least). An order of them might fetch a bigger number vs. a taco with not much more cost in it.


    post edited by CCinNJ - 2012/02/12 17:25:43
    #10
    chefbuba
    Double Chili Cheeseburger
    • Total Posts : 1991
    • Joined: 2009/06/22 16:31:00
    • Location: Near You, WA
    • Status: offline
    Re:Street taco's 2012/02/12 16:32:48 (permalink)
    To the op....are there any taco trucks in your area?.....If not, go to Detroit and sample some of the wares there to get an idea of what a typical taco truck is serving.
    Some trucks make corn tortillas to order, most use pre made.
    If you can make a decent fresh tortilla, you will have the advantage, but it has to be good.
    #11
    Jump to:
    © 2014 APG vNext Commercial Version 5.1