Tacos. Steak Tacos to be specific. One of the most iconic, if not the most iconic, Mexican dishes there are.
These tacos are super simple to make and so good, it’s hard to stop eating them. And with my mom’s secret ingredient they taste even better, have more flavor and I’m going to share that secret ingredient with you.
In Mexico there are a lot of food vendors and a lot of them sale only tacos.
I love standing there and watching them make my tacos. The one thing that they always do is use the tortilla to make the tacos. They scoop the meat up with the tortilla and this adds so much flavor. The juices from the meats soak into the tortilla just enough that the flavors soak into the tortilla and makes it just soaggy enough. The tortillas don’t fall apart but they’re so warm and soft and tasty. I LOVE IT!
Definitely recommend doing this!
The Truth about Tacos…..
What I’m going to say next might make some people upset but….. sometimes the truth hurts.
Tacos ARE NOT EATEN WITH CHEESE!!!!!!!
You’re not supposed to put cheese on tacos.
Also….. tomatoes aren’t meant to be put on tacos. It’s just not done. Not if you want traditional tacos.
And hard shell tacos are not real tacos.
Steak Tacos Recipe Instructions
Gather ingredients. Chop skirt steak into small pieces, (I bought mine pre-sliced and decided not to slice it into smaller pieces) cilantro and onion. My Salsa Verde recipe can be found here.
In a nonstick pan, fry steak. Once it begins to brown add lime juice and salt to taste.
Once steak is cook, turn temp down to low. Using the comal, or griddle pan, heat tortillas until cooked. About 3 minutes per side.
Spoon about 1tbsp of meat onto tortillas. Garnish with cilantro, onion and salsa (optional). Enjoy!
Steak Tacos (Tacos de Bistec)
Equipment
- Comal or Griddle Pan
Ingredients
- 1.5 lbs Skirt Steak the steak I am using is pre-sliced
- 1 lime (our secret ingredient)
- .5 onion, chopped optional
- 1 bunch of cilantro, chopped Rinse well and pull leaves from steam before chopping. Optional
- 1 pack tortillas I used street taco tortillas
- salsa optional
Instructions
- Chop skirt steak into small pieces.
- Finely chop cilantro and onion.
- In a nonstick pan, fry steak.
- Once it begins to brown, add lime juice and salt to taste.
- Continue frying steak until fully cooked, stirring occasionally.
- Once steak is cook, turn temp down to low. Using the comal, or griddle pan, heat tortillas until cooked. About 3 minutes per side.
- Spoon about 1tbsp of meat onto tortillas. Garnish with cilantro, onion and salsa (optional).
- Enjoy!
