Chopped beef steak with onion and coriander in a corn tortilla.
About this recipe
The most popular street taco in Mexico: finely chopped beef steak cooked on a griddle with onion, served in a corn tortilla with coriander and salsa. Simple, irresistible, and utterly authentic.
History & Origin
Bistec tacos are the soul of Mexican street food culture. There is no corner of any city, town or neighbourhood in Mexico where you cannot hear the rhythmic thud of a knife on a board as a taquero expertly chops steak on the griddle. This is the democratic taco par excellence: accessible to everyone, at any time of day - though it shines especially at breakfast and the late morning meal known as the "almuerzo de obrero". The beef used is a thin cut - often palomilla, rump steak or unbreaded escalope - chopped into small pieces and cooked directly on a hot griddle or pan with oil and diced onion. The process is quick and fierce: high heat seals the meat and caramelises the onion in minutes. Some taqueros add serrano chillies directly to the griddle for a built-in heat. The brilliance of a bistec taco lies in its honesty: the corn tortilla - always corn, never flour on the street - must be fresh and hot, straight off the comal. On top goes the juicy meat, chopped coriander, raw white onion, and whichever salsa the diner chooses. In Mexico City, street stalls typically offer four to eight different salsas. A squeeze of lime at the end transforms everything. This taco needs nothing more: it is perfect exactly as it is.
Estimated cost
£7.30
Total cost
£1.83
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
380
Calories
28g
Protein
32g
Carbohydrates
14g
Fat
3g
Fibre
520mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Cut the beef steaks into small 1–2 cm pieces using a knife or kitchen scissors. Season with salt and pepper.
💡 The smaller the pieces, the faster and more evenly they cook - the secret of any great taquero.
- 2
Heat a griddle or frying pan over a high heat until very hot. Add the oil and half the chopped onion. Cook for 2 minutes until starting to brown.
- 3
Add the serrano chillies (if using) and the chopped steak. Cook over a high heat for 5–7 minutes, stirring occasionally, until the meat is well browned and juicy. Adjust seasoning.
💡 Don't stir constantly - let the meat brown on one side before turning. That caramelised crust is the characteristic flavour.
- 4
Heat the tortillas directly on the griddle, 30 seconds per side, until warm and lightly toasted.
💡 Keep the tortillas stacked and covered with a clean cloth to stay warm and pliable.
- 5
Assemble the tacos: add a spoonful of bistec to each tortilla, top with raw chopped onion, coriander, salsa to taste, and a squeeze of lime. Serve immediately.
💡 Lime always goes on at the end, just before eating. It is the touch that balances all the flavours.
Rate this recipe
Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
Read moreRelated Recipes
Crispy Potato Tacos
Crispy fried tortillas stuffed with seasoned mashed potato, served with cream and salsa.
Tacos al Pastor
Achiote and chilli-marinated pork with pineapple, onion, and coriander.
Basket Tacos
Steamed tacos filled with potato, beans or pork crackling, kept warm in a basket.
Suadero Tacos
Beef suadero crisped in lard, served with onion and coriander.