Beef steak taco
8 servings
90 minutes
Beef steak taco is the embodiment of Mexican culinary passion. Beef infused with a fragrant paste of cilantro, garlic, jalapeño, and cumin gains a deep flavor with light citrus notes of lime. Juicy meat seasoned with sugar and pepper becomes the perfect filling for corn tortillas. This dish was born in street taquerias where simplicity meets rich flavor. It pairs perfectly with fresh vegetables, avocado, or spicy sauces. Taco is not just food; it's a way to feel the spirit of Mexico, its warmth and hospitality in every bite.
1
Blend cilantro, garlic, onion, chili pepper, and cumin, add vegetable oil, and achieve a soft paste consistency. Mix 2 tablespoons of the paste with lime juice.
- Cilantro: 1 bunch
- Garlic: 3 cloves
- Spring onion: 3 stems
- Jalapeno pepper: 1 piece
- Ground caraway: 0.5 teaspoon
- Vegetable oil: 60 ml
- Lime juice: 1 tablespoon
2
Cut the beef into strips, pierce several times with a fork, place in a bowl, salt, cover with the remaining paste, cover with plastic wrap, and leave in the refrigerator for 30-60 minutes.
- Beef: 800 g
- Salt: 1 teaspoon
3
Wipe the paste off the steak, sprinkle with pepper and sugar, and fry on all sides over medium-high heat until the meat reaches 55 degrees.
- Ground black pepper: 0.5 teaspoon
- Sugar: 0.5 teaspoon
4
Slice the meat into thin pieces, mix with the dressing, and serve with other fillings on a corn tortilla.
- Olive oil: 2 tablespoons
