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MexicanAuthentic Cuisine

Tacos de Bistec

Serves 4 to 6 Entree meat

Tacos de Bistec

Tacos de Bistec finds its roots in the bustling kitchens of Mexico City, where the scent of sizzling beef and garlic beckons from every street corner and home. This dish is woven into the daily rhythm of life, embodying the city's vibrant energy and the comfort of homemade meals. It’s a staple that brings families together, an everyday feast without pretension.

With each bite, expect tender beef kissed with lime and garlic, nestled in warm corn tortillas. The toppings of crisp onion, fresh cilantro, and a splash of salsa roja de molcajete deliver a refreshing crunch and a zesty kick, harmonizing perfectly with the hearty frijoles charros on the side. A squeeze of lime elevates each mouthful, making every taco a burst of flavor.

Ingredients

  • 900 g (2 lb)beef sirloin or flank — thinly sliced
  • 3 tbspneutral oil
  • 2 clovesgarlic — minced
  • 3 tbsplime juice — for the quick marinade
  • 2 cupsfrijoles charros — to serve alongside
  • 18corn tortillas — warmed on the comal
  • 1white onion — finely chopped, for the table
  • 1 bunchfresh cilantro — chopped
  • 2limes — cut into wedges
  • 1 cupsalsa roja de molcajete — to serve
  • 1 tspfine salt

Method

  1. Begin by preparing the beef sirloin or flank, about 900 g (2 lb). Trim any excess fat and cut the meat into thin strips, about 1/4 inch thick. This ensures even cooking and tender bites in the tacos.
  2. In a large skillet, heat 3 tbsp of neutral oil over medium-high heat. Once the oil shimmers, add the beef strips in a single layer, being careful not to overcrowd the pan. Cook until the beef is browned on all sides and cooked through, about 5-7 minutes. The meat should be tender and have a deep, savory aroma.
  3. While the beef cooks, finely mince 2 cloves of garlic. Add the garlic to the skillet with the beef, stirring to combine. Pour in 3 tbsp of lime juice and 1 tsp of fine salt, mixing well. Allow the mixture to cook for another 2 minutes until the garlic is fragrant and the lime juice has reduced slightly, enhancing the flavor of the beef.
  4. Transfer the cooked beef to a cutting board and let it rest for a moment. Once slightly cooled, chop or shred the meat finely so it can sit neatly in the tortillas. This step ensures each taco is easy to eat and full of flavor.
  5. Warm 18 corn tortillas on a comal or dry skillet over medium heat. Heat each tortilla for about 30 seconds on each side until they are soft and pliable. Immediately wrap them in a clean cloth to keep them warm and moist.
  6. Finely dice 1 white onion and roughly chop 1 bunch of fresh cilantro. These will add freshness and crunch to the tacos.
  7. To assemble the tacos, place a portion of the chopped beef onto each warm tortilla. Top with a sprinkle of diced onion and chopped cilantro. This layering highlights the beef while adding texture and brightness.
  8. Serve the tacos with wedges from 2 limes and 1 cup of salsa roja de molcajete on the side. Encourage everyone to dress their tacos with lime juice and salsa to taste, allowing each person to customize their flavor experience.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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