Easy Steak Tacos
Ok – some of you may have seen this recipe before here on the Mrs…from WAY back in 2010. Back when the photo for the recipe looked like this…
Back in the days of my very beginning. With my tiny little point and shoot camera in which I paid absolutely no attention to how it looked on the plate. But hey – we’ve all got to start somewhere! And, I’m certainly not by any means any sort of professional food photographer now… actually far from it. But hey, I’d like to think I’ve improved just a little. You’ve gotta give me that at least! 😉
Since this is one of my favorite recipes, my oldest daughter’s absolute favorite food in the entire world, and a regular on our dinner table… I felt it deserved a second go round. With a little prettier pictures too.
I already updated the ‘old post’ from 2010 – but then I thought, hey… no one’s going to see it unless I repost it! So, here it is. Again. And prettified a little.
Now, usually when you hear the world ‘authentic’ sometimes you automatically think ‘complicated’. Well, don’t fret my friends because these are so very easy, you could probably prepare them with your eyes closed… Although I don’t recommend doing it that way! Remember, I don’t have liability insurance here. 😉
Our hispanic friend, Julian, used to bring over the best food that his grandmother would prepare – and she taught me how to make these and how to make tamales.
The cool thing about this is that even though I’m showing you how to make it with fresh meat, you can also easily whip these up if you have leftover steak or even leftover beef roast. Great way to reconstitute those leftovers, guys!
These are SO good!
Fry the corn tortillas in a hot pan with a few tablespoons of vegetable oil, adding more oil as needed. They only need to cook about 1 minute on each side – when you notice them starting to ‘puff’ a little, it’s time to flip. Keep the finished tortillas warm in the oven while the rest are cooking.
P.S. This is even better served with a tall cold glass of Horchatta.
Easy Steak Tacos
- 2 pounds top sirloin steak, cut into small chunks or thin slices (you can also use leftover steak)
- salt and pepper to taste
- minced garlic to taste
- ¼ cup vegetable oil
- 16-20 corn tortillas
- 1 medium onion, diced
- 4 fresh jalapeno peppers (or other hot peppers), seeded and chopped
- 3-5 limes
- 1 bunch fresh cilantro, chopped
Squeeze the juice of 3 limes onto your chopped meat, and let the meat marinade for at least one hour.
Heat a large skillet over medium-high heat. Fry the steak chunks & minced garlic, stirring constantly, until browned on the outside and cooked through – about 5 minutes. Season with salt and pepper. Remove to a plate and keep warm.
Heat the oil in the skillet, and quickly fry each tortilla on both sides, until lightly browned and flexible. Set aside, and keep warm. Don’t over fry – they only need about a minute or less on each side.
Top corn tortillas with steak, onion, jalapeno, and cilantro to taste. Squeeze lime juice over. Wrap and eat.
Check out more Mexican style recipes here – and if you’re looking for more ways to use up those leftovers, check out these great ideas!