Tacos de bistec / Beef Tacos with green sauce

By: Karla Vadillo


After Mexico won the match against France during this World Cup, I offered @thewinehub to publish a mexican tacos recipe. Here it is! Hope you all like it, it is a very easy and delicious way of savouring tacos.

Servings: 2

Main ingredients:

500 grms of beef (arrachera, vampire or prime rib)
Corn tortillas (the soft, round ones)
Pinch of salt
Olive oil
One onion chopped in thin slices

Salsa/sauce:
5 green tomatoes
1 avocado
Coriander
¼ of onion
Salt
Serrano chile, the amount varies if you like it hotter or less hot.
All goes into the blender with a very small amount of water or no water -if your blender can handle it- and mix, you can place the core of the avocado in the salsa to avoid browning (just remember to take it out before serving) or use some lemon to prevent quick oxidation.

Steps:

Set a pan on the stove, pour a little olive oil, and place the slices of onion in the pan.

Caramelize the onion (brown & caramel like after some minutes) take the beef and place it on the pan on top of the onions. Let it cook with a pinch of salt on every thin steak.

When the beef is brown, you turn it on the other side.

Note: you can either slice the beef before going into the pan or do it once it is cooked.

When ready -all cooked to the term you prefer- place 2 big tortillas or 3 small ones on a plate. I prefer corn but you can use flour ones even, whole grain ones. Separate the beef into 80-100 grams portions, depending on the size of the tortillas, and place each one on a tortilla.

Pour a bit of sauce on top or set it on a bowl aside for guests to choose how much amount of sauce they want in their tacos. If you and your guests love avocado, avoid it on the sauce and slice it on top of each taco.

Enjoy!!