Easy Street Tacos Recipe - Taqueria Style Tacos de Bistec a la Plancha (Super Delicious)

Ingredients

• 1.5 lb Beef Chuck Steak (trim excess fat, cut into thin strips about 1/4 inch wide)
• 12 pieces Yellow Corn Tortillas (6‑inch small street‑style tortillas, preferably fresh)
• 1 medium Yellow Onion (finely diced (about 1/4 cup))
• 0.5 cup Fresh Cilantro (loosely packed, chopped)
• 2 whole Lime (juiced, plus extra wedges for serving)
• 2 Tbsp Vegetable Oil (for griddle and tortilla softening)
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 1 Tbsp Taco Seasoning (store‑bought or homemade blend of chili powder, cumin, garlic powder, paprika)
• 0.5 cup Red Salsa (store‑bought or homemade roasted tomato salsa)
• 0.5 cup Green Salsa (tomatillo‑based salsa, mild to medium heat)
• 1 cup Charro Beans (cooked pinto beans with bacon, onion, and spices; can use canned)
• 0.25 cup Cotija Cheese (crumbled, optional topping)
• 2 Tbsp Sour Cream (optional topping)

Instructions

1. Trim and Slice Steak

   Remove excess fat from the chuck steak, then cut the meat into thin strips about a quarter‑inch wide.

   Time: PT5M

2. Dice Onion

   Finely dice the yellow onion into small pieces (about 1/4 cup).

   Time: PT3M

3. Preheat Griddle

   Place the carbon steel griddle over high heat, add 1 tablespoon of oil, and let it heat until it begins to shimmer (about 2 minutes).

   Time: PT2M

   Temperature: High heat

4. Sauté Onions

   Add the diced onion to the griddle, spreading them in an even layer. Cook, stirring occasionally, until soft, translucent, and lightly charred.

   Time: PT5M

   Temperature: Medium‑high

5. Season Steak Strips

   While onions cook, toss the steak strips with salt, pepper, and taco seasoning.

   Time: PT2M

6. Cook Steak

   Push the onions to one side of the griddle, add the remaining 1 tablespoon oil, then spread the steak strips in a single layer. Let them sear without moving for 1‑2 minutes, then press with the grill press, flip, and cook another 1‑2 minutes until nicely charred but still juicy.

   Time: PT7M

   Temperature: High heat

7. Chop Cooked Steak

   Transfer the cooked steak to a plate, let it rest 1 minute, then chop it finely with the knife so it resembles the texture used in taquerias.

   Time: PT3M

8. Warm Tortillas

   Add a thin brush of oil to the griddle, place 2‑3 tortillas at a time, and heat for about 20‑30 seconds per side until pliable and lightly toasted.

   Time: PT3M

   Temperature: Medium heat

9. Assemble Tacos

   On each warm tortilla, place a generous spoonful of chopped steak, a pinch of sautéed onions, chopped cilantro, a squeeze of lime, and drizzle with red or green salsa as desired.

   Time: PT5M

10. Serve and Enjoy

    Plate the tacos, add optional toppings like crumbled Cotija cheese and a dollop of sour cream, and enjoy immediately while hot.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

35g

Fat

15g

Fiber

4g