Mexican Tacos de Bistec Recipe! How to cook street tacos

skirt steak

🥗Healthier: flank steak

💰Cheaper: ground beef

Flank steak is leaner while ground beef is more economical.

flour tortillas

🥗Healthier: corn tortillas

💰Cheaper: store-brand tortillas

Corn tortillas are gluten-free and lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: canned salsa

Fresh pico de gallo is healthier, while canned options are budget-friendly.

Cut the skirt steak into smaller pieces and slice against the fibers into half centimeter thick fillets.

Season the steak with salt and place it in a Ziploc bag for sous vide cooking at 52 degrees Celsius (125.6 Fahrenheit) for at least three hours.

For the pan-fried version, place the meat on a cutting board, cover with baking paper, and flatten it using a ginger icing tool, applying sideways pressure.

Prepare the marinade for the Portobello mushrooms by cutting them into chunks and adding salt, soy sauce, black pepper, balsamic vinegar, and olive oil in a large container.

Make a simple salsa by boiling jalapeños and garlic, then blending them with canned tomatillos, fresh cilantro, and salt.

Cook the flattened steak in a pan with butter and oil, seasoning with salt, until done.

Chop the cooked steak into small cubes for tacos.

Cook chorizo in a separate pan until done, or use longanisa if preferred.

Warm the flour tortillas in a pan with a bit of fat for authenticity.

Assemble the tacos with the cooked meat, chorizo, and any desired toppings like guacamole.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary