Steak tacos, or Tacos de Bistec, are among the many tacos you can enjoy on the vibrant streets of Mexico. Learn how to make these easy yet mouthwatering tacos that will transport your taste buds to Mexico.
Mexican Steak Tacos / Tacos de Bistec
If you have been to Mexico, you have seen the taco stands at night with lights hanging from the roof and people around them 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, carry you, and whisper in your ear come on and enjoy these tacos. There’s this unofficial rule that if you see an overcrowded taco stand, the tacos must be good. Most of these street stands sell different kinds of tacos, like suadero, al pastor, tripitas, carne asada tacos, barbacoa, seafood, and steak, to name a few. Whether you enjoy beef, seafood, or even vegetables, we have a taco for any time of day, locality, and weather. So, grab a tortilla and pile on the steak and salsa. Let's have some tacos!
How to make Mexican Steak Tacos
Ingredients:
- Thinly slice steaks of rib eye or sirloin steak (or diezmillo are available at your local Latin Store)
- Corn tortillas (Flour tortillas are also a good choice)
- Vegetable oil or lard (Lard is better for an authentic taste)
- White onion finely chopped (about 1 cup)
- Fresh cilantro finely chopped
- Salt and pepper to taste
- A good spicy salsa to top the tacos
Instructions:
Cook the steaks:
- 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 to cook the other side.
- If you are making several steaks, wrap the cooked ones in aluminum foil and keep them warm in an oven while you finish cooking the rest. Do not overcook.
Warm the tortillas:
- While you finish cooking the steaks, heat on medium a different skillet
- Add the tortillas to the new skillet and warm each side.
- Have a kitchen towel handy to wrap them and keep them warm.
Assemble your tacos:
- After cooking all the meat, slice or chop along the grain, and place some of the meat in each warm tortilla.
- Top each beef taco with the chopped onion and cilantro.
- Add your favorite salsa, avocado, guacamole, or sauce.
- Enjoy!
Notes, Tips, and Variations:
- Even though corn tortillas are the traditional way to serve tacos, you can use flour tortillas. Just be aware that flour tortillas are bigger, and you may only be able to serve 8 tacos instead of 12.
- Traditionally, the meat is only seasoned with salt, pepper, and the added flavor of the lard; few people will add extra spices, and ingredients like chopped garlic and cumin are rarely used.
- In Mexico, most people warm their tortillas in a cast iron skillet (comal); however, I know that if you are in a hurry, you can warm them up in your microwave. Simply place a stack of tortillas on a safe plate, cover it with a dampened paper towel, and cover the plate. Microwave the tortillas on high power for about 20-30 seconds.
- If you have this Mexican pan/griddle, the process is the same as above, with some water added, like parboiling the meat. This is how some cooks prepare the meat at some taco stands in Mexico. Just make sure to use a nice steak like Rib Eye. It's an expensive cut, but it's worth the price. For this recipe, I used a cast iron skillet and also a Mexican Stainless Steel Comal.
- (You can also find another way to make tacos HERE).
- A variation of these beef tacos is the Tacos Campechanos, in the city of Toluca, the capital city of the State of Mexico. You mix chopped steak and chorizo in a taco. After cooking the steak, fry some chorizo in the same skillet until well cooked.
- For some salsa options, look at these: Roasted Tomatillo and Árbol Pepper Salsa, Pico de Gallo, Salsa Verde Cruda, and Creamy Habanero Salsa, and pick your favorite to top your tacos!!
What to serve with Steak Tacos
These tacos are a meal by themselves and can be enjoyed with many optional toppings, like pico de gallo salsa or a salsa taquera, fresh cilantro, white or red onion, and a squeeze of fresh lime juice. But if you are considering serving tacos as a whole meal, try with easy Mexican rice, Corn on the cob, and a side of black beans topped with cotija cheese for a complete and satisfying meal.
More Mexican Recipes To Enjoy
If you enjoyed this recipe, take a look at some of these taco recipes and light protein recipes you would love:
Frequently Asked Questions About Steak Tacos.
Before I share my recipe, here are a few questions you may have about this recipe.
What kind of steak is good for tacos?
Well, this will depend on what kind of tacos you are making. For steak tacos, I would recommend rib eye or sirloin (or diezmillo). These cuts of meat are tender and flavorful. I want to note that some people confuse steak tacos with carne asada tacos, which are made with skirt steak or flank steak. The process for these tacos is placing the meat in a bowl and marinating it in juices like orange juice or beer. Both are my favorite tacos, but there are just some differences in the tenderness of the meat, with the carne asada being more flavorful but with a little more muscle fibers.
What is the name of the steak on tacos?
In Mexico, most of the time, these tacos are made with Diezmillo, but if you are making carne asada tacos, look for skirt steak (also known as Arrachera)
Do you cut the meat before or after cooking steak tacos?
The meat is sliced into thin steaks and then cooked. After, the meat will be chopped into smaller bite-size pieces. Sometimes the cook will place back the chopped meat on the comal to get a final cooking.
What side dishes go with steak tacos?
Most of the time, tacos are only enjoyed with a few toppings, salsa, and a cold drink. Sometimes, people like to enjoy them with a side of Charro beans.
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📖 Recipe
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
- 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 to cook the other side.
- If you are making several steaks, wrap the cooked ones in aluminum foil and keep them warm in an oven while you finish cooking the rest. Do not overcook.
- While you finish cooking the steaks, heat a different skillet on medium.
- Add the tortillas to the new skillet and warm each side.
- Have a kitchen towel handy to wrap them and keep them warm.
- After cooking all the meat, slice or chop along the grain, and place some of the meat in each warm tortilla.
- Top each beef taco with the chopped onion and cilantro.
- Add your favorite salsa, avocado, guacamole, or sauce.
- Enjoy!
Notes
- Even though corn tortillas are the traditional way to serve tacos, you can use flour tortillas. Just be aware that flour tortillas are bigger, and you may only be able to serve 8 tacos instead of 12.
- Traditionally, the meat is only seasoned with salt, pepper, and the added flavor of the lard; some people like to add their favorite spices, like chopped garlic and cumin.
- In Mexico, most people warm their tortillas in a cast iron skillet (comal); however, I know that if you are in a hurry, you can warm them up in your microwave. Simply place a stack of tortillas on a safe plate, cover it with a dampened paper towel, and cover the plate. Microwave the tortillas on high power for about 20-30 seconds.
- If you have this Mexican pan/griddle, the process is the same as above, with some water added, like parboiling the meat. This is how some cooks prepare the meat at some taco stands in Mexico. Just make sure to use a nice steak like Rib Eye. It's an expensive cut, but it's worth the price. For this recipe, I used a cast iron skillet and also a Mexican Stainless Steel Comal.
- (You can also find another way to make tacos HERE).
- A variation of these beef tacos is the Tacos Campechanos, in the city of Toluca, the capital city of the State of Mexico. You mix chopped steak and chorizo in a taco. After cooking the steak, fry some chorizo in the same skillet until well cooked.
- For some salsa options, look at these: Roasted Tomatillo and Árbol Pepper Salsa, Pico de Gallo, Salsa Verde Cruda, and Creamy Habanero Salsa, and pick your favorite to top your tacos!!
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Bkhuna
Sometimes the simplest preparations make the tastiest tacos. I could eat these by the bag full.
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! 😋
donnaQuixote
Delicious! Simple and crunchy! I will be making this again, perhaps I'll try the Campechanos later on. I used grocery store "steak taco" packet from our local Save Mart Grocery in Northern Nevada, which had some mild spices (I'd guess smoked paprika, garlic, cumin) as well as a few shreds of onion.
PS Your blog name is cute. If you can't visit Mexico, at least you have Mexico in your kitchen.
Mely Martínez
Hello DoonaQuixote,
Thank you for trying the recipe. And yes, that is the reason for the name. To bring Mexico to your kitchen.
Debby
Do you have any suggestions on how to cook espaldilla para azar?
mmartinez
Hello Debby,
You can dice it an cook as a stew with onion, garlic, tomatoes and pepper. Like in this Carne con papas dish.
MeMe
How do I make the the spicy sauce for the tacos need the recipe.
MeMe
How do I make the sauce for the tacos
mmartinez
Hello MeMe,
Please follow this link, it will take you to all the salsa recipes on the blog. Salsas
Anonymous
Question for anyone that can answer is diezmillo beef? Cause I don't eat pork and would love to make some real tacos
mmartinez
Hello,
Yes, Diezmillo es Chuck Steak, sold at latin market in very thin steaks sometimes.
Cynthia Rivas
Hi Mely, I make tacos all the time for my husbands lunch but we both work so i make his lunch at 4am and put it in foil and by the time he eats at 1 or 2pm the tortillas are tearing can you tell me a way to do the corn tortillas so they stay in tact so he doesnt have to eat them with a fork?
mmartinez
Hello Cynthia,
It also depends on the tortilla brand, i had found out that some yellow tortillas hold better than white tortillas. Also, where do you live? Can you find " la Escondida" brand?
Anonymous
Hi what is rib eye in spanish, i want to make sure i ask for the right meat at the carneceria. Ty.
mmartinez
Hola Anonymous,
It is called the same "Rib Eye" , you can also buy "diezmillo" at the latin carniceria, really good for tacos, too.
Anonymous
Hola mely para preparar la carne solo le pusiste aceite y sal y pimienta o ayi mismo le exhaste cilantro y cebolla??agradesiera mucho si me contestara
mmartinez
Hola,
La cebolla, el cilantro y la salsa, son al gusto del comensal. Usualmente se pone a la hora de servir los tacos.
Saludos!
Jaime
Que tal Mely..... Gracias por tus recetas. Yo a esos tacos les pongo tocino cocinado con cebolla y quedan muy buenos tambien, como tu sabes, a todo lo que le pongas tocino va a saber muy bien.....Saludos.....Jaime
Mely Martinez
Hola Jaime,
Claro que tienes razón, con Tocino todo sabe muy bien. ️Saludos!
AP
Hola Mely me encantan tus recetas, son tan autenticas!!! me podrias decir cuanta carne necesito para hacer estos tacos para 50 personas.
Gracias
Mely
Hola AP,
Considera 1/2 libra por persona, 3 tacos por cada media libra.
Saludos!
Kezz1812
Oh my goodness I love your recipes....living in Australia we had some problems getting REAL Mexican products...not any more since a little Chili Mojo shop popped up with all these wonderful goodies, now I've gone a little crazy & working my way thru all your recipes...the tacos were sensational & the kitchen smells sooo good lol....thank you ????
Mely
Hello Kezz1812,
I'm glad to know you can by the ingredients in Australia. Happy cooking!
Shonna Gentle
Hi Mely I am originally from Belize and reviewing ur recipes bring back so much memories... I can't wait to try them... The only downfall I have now is that I no longer eat pork or use pork products to prepare my food so that certain taste will not be there.
Mely
Hello Shonna Gentle,
There are many recipes that can be made using beef or chicken. I do hope you enjoy cooking the Mexican way!
Mely
Mamcita3b1g
Mely,
I can't wait to make these for my husband and Dad! Thank you for your blog!! You should make youtube videos.
Angelina
Mely
Hello Angelina,
You are welcome and enjoy! And I guess, I am camera shy.
johne3819
Delicious, thank you!
Mexico in my kitchen
Hello John,
Glad to know you like them.
Mely
johne3819
Delicious THANK YOU
Mutuelle sante
Utilizing your great instruction, now to make steak tacos is a pretty simple job.Thanks a lot
Miz Helen
I am going to have a plate of these wonderful Tacos de Bistec. They look delicious and I can't wait to try them. Thank you so much for bringing these wonderful Taco's to share with us at Full Plate Thursday. You have a great week end and please come back!
Melynda
These look delicious, I always enjoy learning a new technique. Thanks for sharing.
Jefte
You're recipes are amazing!
I was born and raised in Mexico and some of these recipes take me back to those days when I used to live there.
I even forgot about some of the dishes you have here, I know how shameful!
Your blog is very well written, very informational and the pictures are amazing!
🙂 I will be coming back and will attempt to cook every single recipe here haha!
Anonymous
Hope these are good - I had these in Mexico and I for got about these until I just saw the Taco Bell comercial. It seems easy enough, even for me
Lidia Polio
Que ricas recetas!!! Gracias por la receta de tinga.. Unas amigas me estaban diciendo que deliciosa es, y yo no sabia que era. Busque y encontre tu blog. Que rica receta. Y apenas la voy a hacer este fin de semana!
Gracias!
Anonymous
I am on my way to the store now to pick up the ingredients, man these better be good or I WILL FIND YOU!!! LOL thanks
Mely (mimk)
Hello Anonymous,
I wish you had left your name,
Thanks for stopping by. Please let me know if you make them.
Enjoy!
Anonymous
I was watching no reservations the other night and he was eating these tacos at a stand in mexico. They looked so good i've spent about an hour looking for a recipe. Thank you so much!! They look amazing and I can't wait to make them!
Mely (mimk)
Hello Anonymous!
Glad to know we share the same opinion about Authentic Tacos.
Thank you for visiting.
Anonymous
i love authentic tacos !!!!!! Taco bell booooooo!!!!!!:{
Mely (mimk)
Hola Nora,
Luego me platicas como te quedaron.
Saludos!
NORA
MELY, Ya tengo todo para hacer los taquitos de bistec... ahora con tu modalidad con chorizo mm mm Un saludo!
Mely (mimk)
Hola Silvia,
Que rico, verdad? Y la salsita que este bien picosita.
Silvia
Que delicia Mely! Esto si lo hago super seguido, nomas que doro cebollita (tipo cebolla asada) con la carne... y ¡como necesito el cilantro y el limon para todos mis taquitos! Gracias por el tip de usar lard.