Grilled Steak Tacos with Lime and Salsa Verde

Tacos de carne asada are a mainstay of Mexican street food, especially in the northern cattle-raising states. The secret of a good taco is not a pile of toppings but meat seared quickly on a hot grill, a warm corn tortilla and fresh lime. Add coriander, onion and salsa, and dinner is ready in twenty-five minutes.

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Method

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1. Cook the steak to the doneness you like on a grill or in a skillet, then, after a short rest, cut it into thin strips.
2. In a skillet, or in the skillet you cooked the meat in, warm the tortillas.
3. Pile the strips of meat in the center of the tortillas; use two layers of corn tortillas stacked together so they hold the filling better.
4. Squeeze lime juice over, then add cilantro, chopped onion and salsa verde to taste.

Source: Wikibooks – Cookbook – Cookbook:Steak Tacos (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• Rest the steak for 5 minutes after cooking so the juices do not run out onto the chopping board.
• Slice the meat across the grain, because this shortens the fibres and keeps it tender even if it is not the most expensive cut.
• Warm the tortillas in a hot, dry frying pan and keep them warm wrapped in a tea towel so they do not crack.

Frequently asked questions

What is the best steak for this?

Sirloin, rib-eye and topside are all good. Thinner, marbled cuts have the most flavour and cook quickly.

How hot is it?

The meat itself is not hot; the heat comes from the salsa verde. Everyone can add as much as they like.

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• Bistec a la Mexicana (Beef Strips in Tomato and Chili Stew)
• Fajitas de Res (Skillet Beef Strips with Peppers and Onion)
• Carne en su Jugo (Beef Soup with Bacon and Beans, Jalisco Style)

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