Tacos de bistec – quick skillet beef tacos Recipe
Tacos de bistec are a quick version of tacos with thinly sliced beef fried in a hot pan. In Mexico they’re often ordered in small taquerías as a quick meal during a work break. At home you can make them in just a few minutes using a regular pan and a few simple toppings: onion, cilantro and lime.
Tacos de bistec are the essence of Mexican street food: thinly sliced, quickly fried beef, lots of lime, fresh cilantro and nothing unnecessary. Thanks to a short marinade with cumin and lime juice the meat is tender, intensely fragrant and has a slightly smoky character, even though you cook it in a regular pan. It’s a dish that can transport you to the atmosphere of a small taquería on a busy street, even if you’re eating it in an apartment block kitchen.
Chef's tips
The key is to slice the beef really thinly against the grain – if the meat is half-frozen, it’s much easier to cut. Heat the pan so that the meat sizzles immediately; if it starts releasing juices and stewing, you’re frying too large a batch at once. Cover the tortillas with a cloth after heating, because if they cool on the plate they quickly stiffen and crack when folded.
How to serve
Serve the tacos straight from the pan with a bowl of chopped onion, cilantro and lime wedges in the middle of the table so everyone can assemble theirs the way they like. To drink, light, pale beer or homemade lemonade with a pinch of salt work great, just like people often drink in Mexico on hot afternoons. It’s an ideal dish for watching a game with friends in the evening – put a plate of hot tortillas, a bowl of meat and toppings on the table and everyone builds their own tacos between plays.
Ingredients
- beef - 500 g
- onion - 1 piece
- garlic - 2 cloves
- lime juice - 2 tablespoons
- vegetable oil - 2 tablespoons
- cumin ground - 0.5 teaspoons
- paprika - 1 teaspoon
- chili pepper - 1 piece
- cilantro - 0.5 bunch
- corn tortilla - 12 pieces
- salt - 1 teaspoon
- black pepper - 0.5 teaspoons
- lime - 2 pieces
Preparation
- Cut the beef into very thin strips, preferably against the grain so it stays tender after frying.
- In a bowl mix the lime juice, cumin, sweet paprika, salt, pepper and garlic pressed through a garlic press. Add the meat, mix thoroughly and set aside for at least 10 minutes.
- Dice the onion finely. Finely chop the chili pepper, removing the seeds if you want a milder version.
- Rinse the cilantro, pat dry and chop.
- Heat the oil in a large pan over fairly high heat. When it is very hot, add the meat in a single layer (fry in batches if necessary).
- Fry the meat for 3–5 minutes, stirring often, until the beef strips are no longer pink and lightly browned in spots. Don’t fry too long or they will become tough.
- Meanwhile, warm the tortillas in a dry pan for 20–30 seconds on each side, until soft and pliable.
- Place a portion of beef on each tortilla, sprinkle with onion, cilantro and a little chopped chili pepper.
- Before eating, drizzle the tacos with lime juice from the wedges served on the plate.
Storage
Store the cooled meat in the fridge for up to 2 days and reheat quickly in a hot pan with a splash of water. Warm the tortillas just before serving so they stay soft and don’t crack.
