Tacos de Bistec Ingredients
1,5 tbsp 500 g
vegetable oil white onions cut into thin wedges serrano chiles (jalapeno if you can´t find serrano), cut into quarters lengthwise (it´s up to you if you want to remove the seeds and veines or not) freshly squeezed lime juice salt steak of a good quality (e.g. rib-eye or sirloin) fresh, soft corn tortillas (nothing to do with those hard taco-shells) or if you can´t find those, flour tortillas (medium sized)
heat a skillet over medium heat and add some vegetable oil and the chiles and let them fry for about 7 minutes stirring ocasionally. Then add the onion and fry for about four more minutes. Season with salt and lime juice. Set aside. Season your steaks directly before broiling with salt and pepper. Heat some more oil in the same skillet - or use a grill pan - over high heat and broil your steaks on each side until browned. Let them rest in Aluminum foil a couple of minutes and then cut them into thin slices. Add the meat to the onions and chiles in the skillet and reheat for one minute. Heat the tortillas in a medium sized teflon coated frying pan and keep them warm in a dishcloth. Divide the meat mixture evenly on your tortillas and serve with pico de gallo (chop 4 tomatoes, 1 onion, 3 chiles serranos/ jalapenos and mix with 2 tablespoons lime juice, 2 tablespoons vegetable or olive oil and fresh cilantro (coriander) leaves), salsa verde (bought or of course you can prepare it yourself: 500 g tomatillo, 8 chiles serranos, 1 garlic clove, salt, half an onion, 2 sprigs cilantro. Roast the tomatillos and chiles in a dry frying pan until dark brown. Then cook with some water on low temperature for 10 minutes. Fill everything into your jug blender, add the garlic, cilantro and onion and mix on high until well blended. Season with salt), sour cream, guacamole, black refried beans and lime wedges as you like. (Sour cream, refried beans and guacamole might not be the authentic way of serving this particular taco in Mexico but I like it like this.) Provecho!