¡¡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 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
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.
- 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.
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.
- 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.
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.
- 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!
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
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!
Gina Bisaillon
Yep, those are authentic tacos like in Mexico. No muss, no fuss!
CHAR REINIG
We've been eating these tacos at our local Mexican food truck. I have searched for the recipe. Thank you so much.
Esteban Perez
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
Mely Martínez
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.
Sophia
This might be too basic a question. But do we not need to marinate the meat?
Mely Martínez
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.
Cindy- Taco lover
There is absolutely no seasoning listed for this recipe (?)
Mely Martínez
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.
Linda Molina
No salt makes for healthier tacos! 😋