The meat is seasoned and pan-fried, then tucked into warm tortillas with the classic toppings for street tacos.
Cut the steak into small bites and then season with salt, pepper, garlic, and cumin powder.
In a large pan, heat the oil over medium heat and add the meat.
Cook, stirring, for 2-3 minutes or until the meat starts to release its juices and is not longer pink.
Add 1 cup of water to slightly cover the meat and bring to a boil.
Set the heat to low, cover the pan and cook for about 15 minutes or until tender.
Uncover the pan and allow some of the liquid to evaporate, but make sure the meat won’t dry out completely.
Adjust seasonings to taste and cover the pan to prevent the meat from drying out.
Heat the tortillas (read notes).
Assemble the tacos
Place a tortilla on a serving plate.
Add some cooked bistec on each tortilla and then garnish with chopped onion and cilantro.
Repeat until all tacos are assembled.
Serve with salsa on the side, chiles toreados, and lime wedges.
You can heat up the tortillas with any of the following methods:
Slightly frying them with little oil, but not to the point where they get crispy, they need to remain soft.
In a pan or comal over medium heat, flipping them from time to time until soft and pliable.
Using the microwave is also a good option, especially if you making a large batch of tacos. Simple pile them in 5 pieces batches, wrap them with paper towels, then place them in a bag. Heat in 1 minute intervals.