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Tacos de bistec

Bistec Tacos

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The secret to this recipe is in the marinade. In Mexico, you will find that taqueros will use an off-cut from the beef and will tenderise it through the marinade and a very thin cut. This is one of my all- ime favourite tacos!
Print Recipe
Prep Time15 minutes
Cook Time10 minutes
Marinade8 hours
Total Time8 hours 25 minutes
Servings4 people


  • 24 corn tortillas preferably from La Tortillera
  • 1 kg beef steak thin slices
  • 1 lime
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • Vegetable oil
  • Salt and pepper to taste

To serve:

  • 2 limes
  • ½ white onion finely chopped
  • ¼ coriander bunch finely chopped
  • Your favourite salsa


  • Cut the meat into medium pieces and season in a bowl with salt, pepper, the juice of a lime, ¼ cup of vegetable oil, garlic and onion powder. Cover it with kitchen paper and let it rest preferably overnight.
    Tacos de bistec
  • Heat about two tablespoons of oil in a pan and add the meat, fry the meat on both sides over medium heat, covering with the lid for about five minutes per side.
    Tacos de bistec
  • Once the meat is cooked, cut into small pieces.
    Tacos de bistec
  • Reheat the tortillas using the same pan in which you cooked the meat.
    Tacos de bistec
  • Serve the tacos with a double tortilla and garnished with finely chopped onion and coriander, lime and the salsa of your choice.
    Tacos de bistec
  • ¡Buen provecho!
    Tacos de bistec