Tacos de Bistec
Jump to RecipeTacos de Bistec are made with thinly sliced beef steaks, a popular Mexican dish with tons of flavor. The name comes from the Spanish pronunciation of “beef steak,” adding a charming twist to this classic dish.
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These tacos are common at taco stands and small Mexican restaurants, often prepared as a stew or “guiso.” Beef steak for tacos is typically cooked in lard that has been infused with flavors from other cuts of meat on a large disco or flat griddle.
Just before serving, the steak is quickly seared in the center of the griddle and then placed into the tacos. They are paired with iconic condiments such as caramelized onions, pickled jalapeños, and pickled red onions.
As for toppings, the classic combination of chopped onions, cilantro, a drizzle of lime juice, and a delicious Mexican salsa adds the perfect finishing touch.
Ingredients
White onions, with their natural sweetness, are ideal for caramelizing and are a staple in Mexican cooking. Spring onions also make a great alternative.
Pork lard adds an authentic flavor to the taco, while avocado oil helps balance everything, ensuring no flavor overpowers the others.
Paprika and ground ancho chile bring smoky tones, while ground onion and garlic add sweet, nutty, and concentrated flavors. Salt and ground black pepper enhance the overall taste, giving it a peppery kick.
Chuck beef steak is known for its great marbling, which provides both moisture and rich flavor.
How to make Tacos de Bistec
Browned Onions
Heat a large cast-iron skillet over medium-high heat, then melt the lard and add the oil. Add the onions and salt, stirring occasionally. Sauté until the onions begin to brown, then reduce the heat to medium and continue cooking until deeply browned.
Stir in the ground pepper, then turn off the heat. Remove the onions and set aside.
Seasoning Mix and Meat
Combine the seasoning mix ingredients until evenly distributed, then season both sides of the steaks.
In the same large cast-iron skillet, drizzle 2 tablespoons of oil and heat over medium-high. Cook the steaks in batches to avoid overcrowding, ensuring both sides brown perfectly.
Once the steaks are cooked, remove them from the skillet and let them rest for 5 minutes. Then dice the meat into small pieces.
Return the skillet to medium-high heat and add 1 tablespoon of lard. Once hot, add the diced meat to reheat and brown slightly, about 2 to 3 minutes.
Taste and adjust salt if needed. Remove the skillet from the heat and push the meat to one side, leaving the rendered fat accessible.
Make the Tacos
Lightly coat the tortilla in the rendered fat, then heat it on a comal, flipping as needed. I prefer the edges to get slightly crispy.
Serve
Spoon the meat into the center of the tortillas and top with cilantro, onion, lime juice, and salsa. Pair with pickled jalapeños and caramelized onions.
Recipe Video Tutorial
Below is my easy to follow video tutorial on how to make this Tacos de Bistec.
It will give you an additional in-depth knowledge and the visuals of the step-by-step process to enhance your understanding.
Video in process… Coming soon!
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Types of Steaks
Personally, I often use chuck steak because it holds great flavor and is budget-friendly. Here are a few other great options:
- Sirloin steak
- Ribeye steak
- Chuck eye steak
More Tacos!
Tacos are delicious, easy to make, and loved by everyone.
Besides Tacos de Bistec, there are many other tasty options to try, like Tacos de Carnitas, Tacos de Alambre, Tacos de Canasta, Tacos al Vapor, Tacos al Pastor, Carne Asada Tacos, and the famous Birria Quesa Tacos. The choices are endless — because we all love tacos!
Tortillas
Corn tortillas are typically the go-to for authentic tacos, especially the street-style ones. That said, you can definitely make them with flour tortillas or, for a low-carb option, almond flour tortillas — because we all have different needs.
As a type one diabetic, I carb-count, and if I’m still hungry by the end of my meal, I’ll use romaine lettuce leaves as taco boats. The rich flavors of the meat and condiments were perfect, and I was absolutely thrilled with the result.
Mexican Salsa
Tacos have the perfect sibling that’s a must — a good salsa!
There are so many varieties, from mild to spicy. The heat can typically be adjusted by adding or reducing peppers, but either way, here are a few options to pair with your tacos:
And as a bonus, I just have to share a recent favorite: Salsa Macha Pickled Red Onions. They pair amazingly with tacos!
Store Leftovers
There probably won’t be any leftovers, but just in case, you can refrigerate the cooked meat in an airtight container for 3-4 days.
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Tacos de Bistec
4
servings15
minutes25
minutes40
minutesTacos de Bistec, a staple of Mexican street food, get their name from the Spanish pronunciation of “beef steak” — a charming adaptation.
Ingredients
- Browned Onions
1 large 1 white onion, sliced
1 tbsp 1 avocado oil
1 tbsp 1 pork lard
To taste To kosher salt
To taste To ground black pepper
- Seasoning Mix
1 tsp 1 smoked paprika
1 tsp 1 ground ancho chile
1 tsp 1 ground onion
1 tsp 1 ground garlic
1 1/2 tsp 1 1/2 kosher salt or to taste
1/2 tsp 1/2 ground black pepper
- Meat
2 lbs 2 beef chuck steak, thinly cut
- Additional
12 12 Corn tortillas
Lard and oil as needed
- Condiments
Cilantro, chopped
Onion, diced
Lime juice
Directions
- Browned Onions
- Heat a large cast-iron skillet over medium-high heat, then melt the lard and add the oil. Add the onions and salt, stirring occasionally. Sauté until the onions begin to brown, then reduce the heat to medium and continue cooking until deeply browned.
- Stir in the ground pepper, then turn off the heat. Remove the onions and set aside.
- Seasoning Mix and Meat
- Combine the seasoning mix ingredients until evenly distributed, then season both sides of the steaks.
- In the same large cast-iron skillet, drizzle 2 tablespoons of oil and heat over medium-high. Cook the steaks in batches to avoid overcrowding, ensuring both sides brown perfectly.
- Once the steaks are cooked, remove them from the skillet and let them rest for 5 minutes. Then dice the meat into small pieces.
- Return the skillet to medium-high heat and add 1 tablespoon of lard. Once hot, add the diced meat to reheat and brown slightly, about 2 to 3 minutes.
- Taste and adjust salt if needed. Remove the skillet from the heat and push the meat to one side, leaving the rendered fat accessible.
- Make the Tacos
- Lightly coat the tortilla in the rendered fat, then heat it on a comal, flipping as needed. I prefer the edges to get slightly crispy.
- Serve
- Spoon the meat into the center of the tortillas and top with cilantro, onion, lime juice, and salsa. Pair with pickled jalapeños and caramelized onions.
