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You are here: Home » Recipes » Beef

Mexican Steak Tacos

Published: Feb 12, 2009 · Updated: Jun 26, 2019 by Mely Martínez

JUMP TO RECIPE

¡¡Tacos de Bistec!! Or Mexican Steak tacos. If you have been to Mexico you have seen the taco stands at night with lights hanging from the roof, and people around it like bees on a honeypot. You can detect the smell from several yards away. If you like steaks, you know what I mean... the grilling and sizzling will follow you and call your name.

Mexican Steak Tacos / Tacos de Bistec

Mexican Steak Tacos | Authentic Mexican Food Recipes

Mexican Tacos Recipe

There’s this unofficial rule that if you see a taco stand that’s overcrowded, then the tacos must be good, and according to the way someone holds his taco, you can tell if he is a good eater. Let's have some tacos! (You can also find another way to make tacos HERE). (Take a look at these salsas: Roasted Tomatillo and Árbol Pepper Salsa, Pico de Gallo, Salsa Verde Cruda, and Creamy Habanero Salsa, and pick your favorite to top your tacos!!

How to make Mexican Steak Tacos

JUMP TO FULL INSTRUCTIONS

Mexican Steak Tacos | quick and easy

DIRECTIONS:

  • In a heavy skillet over medium-high heat add the vegetable oil. Place the steak when the oil is hot and brown the steaks.
Mexican Steak Tacos | really delicious
  • Cook for about 2 minutes and turn. If you are making several steaks, wrap the cooked ones in aluminum foil and keep warm in an oven while you finish cooking the rest of the steaks. Do not overcook.

Mexican Steak Tacos | Mexican RecipesMexican Steak Tacos | step by step instructions with photos of the process.

Sometimes, I cook the meat in this Mexican pan/griddle, the process is the same as above just with some water added, kind of like parboiling the meat. Just like they do in some Taco stands in Mexico. It fits on top of your stove but you can get the same results in a regular skillet. The meat in this picture is thinly sliced steak for sandwiches, big mistake. It was too hard to eat. It's better to use Rib Eye. It's an expensive cut but it's worth the price.

  • While the steaks finish cooking, start warming the tortillas in a medium heat skillet and wrap them in a kitchen towel.
Mexican Steak Tacos | step by step instructions
  • Chop the meat into small pieces and place some of the meat into each warm tortilla. Top each taco with the chopped onion and cilantro.

Mexican Steak Tacos | step by step with imagesMexican Steak Tacos | Easier Than You Think

NOTE: A variation of steak tacos are Tacos Campechanos; that’s how they’re called in Toluca, the capital city of the State of Mexico. You mix chopped steak and chorizo in a taco. After previously cooking the steak, fry some chorizo in the same skillet until well cooked.

Mexican Steak Tacos | Mexican Recipes, quick and easy
  • Add the chopped steak to the skillet. Mix and serve in warm tortillas topped with chopped cilantro and onion. Now you are ready to enjoy a real taco!

Mexican Steak Tacos | Mexican Recipes

Authentic Mexican Tacos

For this recipe, I used a cast iron skillet and also a Mexican Stainless Steel Comal

Did you like the recipe? Please let me know in the comments section, do you have questions, or share the link with your friends. I hope you have an incredible time cooking!

Provecho!

Mely, the cook at Mexico in my Kitchen!

📖 Recipe

Mexican Steak Tacos

Mely Martínez
¡Tacos de Bistec!! Or Mexican Steak tacos. If you have been to Mexico you have seen the taco stands at night with lights hanging from the roof, and people around it like bees on a honeypot. 
4.53 from 36 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Antojitos
Cuisine Mexican
Servings 4 People
Calories 683 kcal

Ingredients
  

  • 2 pounds thinly sliced Steaks of Rib eye or Sirloin or Diezmillo at your local Latin Store.
  • 12 corn tortillas
  • 1 tablespoon vegetable oil or lard Lard is better for an authentic taste
  • 1 medium onion finely chopped about 1 cup
  • 1 bunch of cilantro finely chopped
  • Salt and pepper to taste
  • A good spicy salsa to top the tacos
  • Add salt and pepper to the steaks.

Instructions
 

  • On a heavy skillet at medium high heat add the vegetable oil. Place the steak when the oil is hot and brown the steaks.
  • Cook for about 2 minutes and turn. If you are making several steaks, wrap the cooked ones in aluminum foil and keep warm in an oven while you finish cooking the rest of the steaks. Do not over cook.
  • While the steaks finish cooking, start warming the tortillas in a medium heat skillet and wrap them in a kitchen towel.
  • Chop the meat into small pieces and place some of the meat into each warm tortilla. (Some taco stands warm their tortillas in the same skillet the meat was cooked to absorb the flavor and some also add more oil to the skillet while warming the tortillas). Top each taco with the chopped onion and cilantro.
  • Add the chopped steak to the skillet. Mix and serve on warm corn tortillas, top with chopped cilantro and onion. Now, you are ready to enjoy a real taco!

Notes

A variation of steak tacos are Tacos Campechanos; that’s how they’re called in Toluca, the capital city of the State of Mexico. You mix chopped steak and chorizo in a taco. After previously cooking the steak, fry some chorizo in the same skillet until well cooked.
Sometimes, I cook the meat in this Mexican pan/griddle, the process is the same as above just with some water added, kind of like parboiling the meat. Just like they do in some Taco stands in Mexico. It fits on top of your stove but you can get the same results in a regular skillet. The meat in this picture is thinly sliced steak for sandwiches, a big mistake. It was too hard to eat. It’s better to use Rib Eye. It’s an expensive cut but it’s worth the price.

Nutrition

Serving: 3TacosCalories: 683kcalCarbohydrates: 37gProtein: 50gFat: 37gSaturated Fat: 17gCholesterol: 138mgSodium: 154mgPotassium: 793mgFiber: 5gSugar: 1gVitamin A: 70IUVitamin C: 2.1mgCalcium: 85mgIron: 4.9mg
Tried this recipe?Let us know how it was!

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Reader Interactions

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  1. Gina Bisaillon

    April 01, 2022 at 3:00 pm

    5 stars
    Yep, those are authentic tacos like in Mexico. No muss, no fuss!

    Reply
  2. CHAR REINIG

    May 28, 2021 at 10:50 am

    5 stars
    We've been eating these tacos at our local Mexican food truck. I have searched for the recipe. Thank you so much.

    Reply
  3. Esteban Perez

    September 21, 2020 at 10:18 am

    when you say thinly sliced steaks, how think do you mean? and is it better to slightly freeze the steak, slice it thin and then cook it

    Reply
    • Mely Martínez

      September 21, 2020 at 3:25 pm

      Hello Esteban,
      About 1/8" thin, make sure it is meat with some fat in it. Also, do not use the thinly slice steaks used to make a cheesesteak sandwich, that cut of meat is too dry for tacos. If you do not find already cut thin at Latin markets, you can freeze it in order to cut it into thin steaks. But, as always, fresh meat is the best for tacos.

      Reply
  4. Sophia

    June 28, 2020 at 4:29 pm

    This might be too basic a question. But do we not need to marinate the meat?

    Reply
    • Mely Martínez

      June 29, 2020 at 9:03 am

      Hello Sophia,
      In México, we only marinate the meat that is going to be grilled like carne asada. Like when you make carne asada tacos. For this type of tacos, you do not need to marinate.aBut if you like marinating the meat you can absolutely do it.

      Reply
  5. Cindy- Taco lover

    May 05, 2020 at 4:24 pm

    5 stars
    There is absolutely no seasoning listed for this recipe (?)

    Reply
    • Mely Martínez

      May 05, 2020 at 5:09 pm

      Hello Cindy,
      These are authentic Mexican steak tacos, the way we made then in Mexico. Not sure if you have ever been to Mexico, and tried tacos de bistec. If you are looking for the flavors of TEX-MEX tacos, sorry, but I do not have a recipe for those. I hope you have nice weather in Illinois.

      Reply
      • Linda Molina

        April 01, 2022 at 2:34 pm

        No salt makes for healthier tacos! 😋

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About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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