Tacos de bistec are the ultimate Mexican street food, with tender beef, fresh toppings, and the perfect salsa. Learn how to make these juicy, flavorful tacos at home with simple steps and tips to bring the taco stand experience right to your kitchen.
Tacos de bistec have been one of my favorite since I was a kid. There was this taco stand in the plaza of my small town, and I’d live for Saturdays when my mom would take us there for dinner.
The smell of the beef sizzling away on the grill, the sound of tortillas being slapped onto the hot pan still remind me those days.
These tacos are simple but so satisfying. They’re made with thinly sliced beef steak, cooked just right so it’s juicy and tender with a little crisp around the edges.
After it’s chopped into small bites, it gets piled onto small corn tortillas, topped with fresh onions and cilantro, and then served with various sides.
A good salsa and a squeeze of lime finish everything off, and let me tell you, it’s everything you need to make a taco feel like a meal.
This is the kind of taco you’ll find at any taco stand in Mexico, and it’s the perfect example of why tacos de la calle (street tacos) are so loved. It’s the simplicity of it that makes it special.
How To Make Tacos de Bistec
First things first, you’ll want to prep your garnishes. I like to chop some fresh onions, cilantro, sautéed chiles, and get a salsa taquera going.
If you’re feeling ambitious, you can even make your own corn tortillas (I won’t judge if you go with store-bought though!).
Next up, grab your beef steak and cut it into small, bite-sized pieces. Season it with salt, pepper, garlic, and a bit of cumin powder.
For your steak tacos, you want the beef to be full of flavor, but don’t go overboard with the seasoning. A little goes a long way.
Now, heat up some oil in a cast-iron skillet or any pan you’ve got handy.
Toss the seasoned beef in and let it cook for about 4-5 minutes until it starts to release its juices and turns a nice brown color.
Add just enough water to cover the meat slightly, then let it boil. Once it’s boiling, lower the heat, cover it up, and let it simmer for about 15 minutes.
This helps the beef get nice and tender. Keep an eye on it though, don’t let it dry out. The key is to keep it moist!
When the beef is tender and most of the liquid has evaporated, give it a quick taste check and adjust your seasonings if needed.
Cover it up again to keep everything warm and juicy.
Now, for the tortillas! You’ve got a few ways to go about this—fry them lightly in some oil, heat them on the stove for a little char, or even microwave them if you’re making a big batch.
Whatever you do, just make sure to keep them warm and soft. I always wrap them in a kitchen towel to keep them pliable.
Then, the fun part: assembling your tacos de bistec! Grab a tortilla, spoon in some of that cooked bistec, and top it with the fresh onions, cilantro, and maybe even a squeeze of lime.
Serve these up with your favorite salsa, a side of chiles toreados (if you like it spicy), and you’re good to go!
Trust me, once you’ve made these steak tacos, they’ll be your new weekend favorite. Enjoy!
Tips & Notes
Here are a few tips and notes to make your tacos de bistec even better! I’ve learned these the hard way, so trust me, you’ll want to keep these in mind.
- Carne asada and bistec aren’t the same. Carne asada is grilled, while bistec is cooked in a pan or on a griddle with oil. Both are delicious, but just know they’re different in how they’re cooked!
- Flank steak works really well for this recipe, but rib eye or sirloin are good options too. Any tender cut will do.
- If you want to marinate the beef steak, a simple mix of garlic, onion powder, cumin, salt, pepper, oil, and lime juice overnight will do wonders. It really helps boost the flavor and tenderness.
- Overcooking your steak can leave it dry and tough, so be careful and always keep an eye on it.
Storing Leftovers
If you’ve got leftovers (or want to make these tacos de bistec ahead of time), just keep the meat, garnishes, and salsas in separate containers with tight lids.
They’ll stay fresh for about 3 days in the fridge, perfect for a quick taco fix later on!
For longer storage, you can freeze the meat, salsas, and tortillas for up to 2 months. Just remember to wrap them up well so they stay nice and tasty!
More Taco Recipes
Tacos de Bistec
Ingredients
- 1 ½ lb flank steak (cut into thin slices)
- 20 small corn tortillas (or 10 regular sized)
- ¼ cup vegetable oil
- 1 ½ teaspoons garlic powder
- 1 teaspoon cumin powder
- salt and pepper (to taste)
For garnish
- â…” cup onions (finely chopped)
- 1 small bunch cilantro (chopped)
- chiles toreados
- limes
- salsa taquera (or you favorite salsa)
Instructions
- Cut the steak into small bites and then season with salt, pepper, garlic, and cumin powder. Set aside.
- In a large pan, heat the oil over medium heat and add the meat.
- Cook, stirring, for 2-3 minutes or until the meat starts to release its juices and is not longer pink.
- Add 1 cup of water to slightly cover the meat and bring to a boil.
- Set the heat to low, cover the pan and cook for about 15 minutes or until tender.
- Uncover the pan and allow some of the liquid to evaporate, but make sure the meat won’t dry out completely.
- Adjust seasonings to taste and cover the pan to prevent the meat from drying out.
- Heat the tortillas (read notes).
Assemble the tacos
- Place a tortilla on a serving plate.
- Add some cooked bistec on each tortilla and then garnish with chopped onion and cilantro.
- Repeat until all tacos are assembled.
- Serve with salsa on the side, chiles toreados, and lime wedges.
Notes
- Slightly frying them with little oil, but not to the point where they get crispy, they need to remain soft.
- On the stove flame to make them slightly charred.
- In a pan or comal over medium heat, flipping them from time to time until soft and pliable.
- Using the microwave is also a good option, especially if you making a large batch of tacos. Simple pile them in 5 pieces batches, wrap them with paper towels, then place them in a bag. Heat in 1 minute intervals.
Nutrition Information
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Just like the ones in Mexico! Thanks Maricruz, your recipes are always a hit!