- 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.
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.
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 in 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 to 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. (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 in warm tortillas topped with chopped cilantro and onion. Now you are ready to enjoy a real taco!