Steak Tacos (Tacos de Bistec)
Tacos de bistec are a street-food staple found all over Mexico, and the appeal is how little they need. Seared steak, a squeeze of lime, raw onion, cilantro and a spoonful of salsa verde are all that sit on the tortilla. The detail worth copying is doubling up corn tortillas, which keeps the juicy filling from splitting the taco apart in your hand.
Instructions
If you are using oil or lard, warm it in a pan or on a griddle. Cook the steak in the pan if it is not already cooked, then set it aside somewhere warm.
Warm the tortillas in a pan, or make them there if you are starting from scratch. You can use the same pan you used for the meat.
Lay the steak down the middle of each tortilla. Corn tortillas are usually stacked two high so the taco holds together without tearing, while flour tortillas need only one layer.
Squeeze lime juice over the meat to your liking. Finish with cilantro, onions and salsa verde, adding as much of each as you like.
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