Beef Steak Tacos – Tacos de Asada

Back home in Canada, I was craving more of those delicious tacos I had enjoyed for the first time at a taco stand in Mexico. For the classic recipe, there are just a few ingredients involved, and the secret is to start with a hot grill and a good quality cut of beef, such as hanger, rib eye or sirloin steak.  From there, a cook may use just salt and pepper, or add other condiments.  I decided to prepare the also much-praised bistec encebollado (steak and onions) for my taco filling.

Beef Steak Tacos – Tacos de Asada

Printable recipe: Beef Steak Tacos 

Ingredients

1 lb beef steak, cut into strips
1 tbsp oil
1 onion; peeled and sliced
Worcestershire sauce
Salt and pepper
Warm corn tortillas
Mexican sauces
Lime wedges

Add the strips to a very hot iron skillet with the vegetable oil (photo below, left); cook the meat for just a minute or two, flipping frequently, then top with onions and a generous splash of Worcestershire sauce (photo below, right):

Stir and continue cooking (photo below, left), just until the onions are well seasoned, but still crunchy (photo below, right):

Season with salt and pepper, to taste.  This may be served on a plate, as Bistec encebollado (Steak & Onions):

Corn tortillas and Mexican sauces would be offered on the side for this presentation.

To serve as a taco, chop steak strips into small pieces (chopping, never shredding, is the classic “taquero” way).  Serve immediately on a warm corn tortilla:

Offer lime wedges, salt and a selection of sauces, for each person to condiment their tacos freestyle.  For Mexican sauce recipes, check my Sauces section under the Cooking/Recipes tab at the top of the page, or click here.  The salsas featured in my previous post are similar to my Spicy Chile de Árbol Salsa, Red Sauce (with Charred Tomatoes), Creamy Green Sauce and Cooked Green Sauce (click on highlighted text for recipes, slide show below):

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An ingredient in this recipe that might seem unusual in a Mexican dish is Worcestershire sauce, a British condiment with an interesting story; the original Lea & Perrins™ sauce was introduced in 1837, and by 1904, it was granted the Royal Warrant which it holds to this day, proudly labelled “by appointment to Her Majesty The Queen.”  In my next post, more on this unlikely favourite in Mexican kitchens.

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I am bringing my recipe to Thursday Favourite Things #428 with Bev @ Eclectic Red Barn, Pam @ An Artful Mom, Katherine @ Katherine’s Corner, Amber @ Follow the Yellow Brick Home, Theresa @ Shoestring Elegance and Linda @ Crafts a la Mode.

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I am sharing my tacos at Fiesta Friday #317 with Angie @ Fiesta Friday, co-hosting this week with Mollie @ Frugal Hausfrau.

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I am bringing my recipe at Over the Moon #214, graciously hosted by Bev @ Eclectic Red Barn, and Marilyn @ Marilyn’s Treats.