Oaxaca Steak Tacos

    (295)
    30 min

    A simple, delicious and authentic Mexican taco recipe from Oaxaca. The steak may be barbecued or grilled if you prefer.


    276 people made this

    Ingredients
    Serves: 9 

    • 900g sirloin or rump steak, cut into thin strips
    • salt and pepper to taste
    • 4 tablespoons vegetable oil
    • 18 (15cm) corn tortillas
    • 1 medium onion, diced
    • 4 fresh jalapeno or green chillies, seeded and chopped
    • 4 limes, cut into wedges
    • 1 bunch fresh coriander, chopped

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat a large frying pan over medium-high heat. Fry the steak strips, stirring constantly, until browned on the outside and cooked through, but not too firm, about 5 minutes. Season with salt and pepper. Remove to a plate and tent with aluminium foil to keep warm.
    2. Heat the oil in the frying pan, and quickly fry each tortilla on both sides, until lightly browned and flexible. Set aside, and keep warm.
    3. Place tortillas on a plate, and top with steak strips, onion, jalapeno and coriander to taste. Squeeze lime juice over. Wrap and enjoy.
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    Reviews & ratings
    Average global rating:
    (295)

    Reviews in English (205)

    by
    142

    My husband and I are big fans of authentic Mexican restaurants and he was always hinting that I should be able to cook like that too. Well, you should have seen the look on his face when I made these tacos and they tasted EXACTLY like the ones we had eaten there!! Not bad for a gringo!! :-) I've tweaked the recipe a little - I buy really thinly cut pieces of meat and then cut them into small cubes (that's the way they do it at the restaurants I've had this dish in) and then I marinate the beef in some lime juice and salt and pepper first. I also cook the onions and pepper for a few minutes before adding the beef and cilantro and leave some raw for garnish. I also make the pico de gallo recipe on this site to serve with it. It's also not bad served with flour tortillas if you want to avoid the oil from frying the corn tortillas.  -  24 Jul 2003  (Review from Allrecipes US | Canada)

    by
    115

    Tasted great, but just a note to inexperienced cooks like myself: wear gloves when you chop the jalapenos! I didn't know any better, and chopped them up with my bare hands. My hands were painfully burning for hours.  -  24 Apr 2003  (Review from Allrecipes US | Canada)

    by
    83

    Being from the Northeast I never ate much Mexican but when I briefly lived in the Midwest I learned to make these sort of tacos. The locals called them tortillas but I later found out the tortilla was just the corn wrapping and not the name of the dish. We made them with all the usual taco fillings like seasoned hamburg, lettuce and tomato, onions, cheese, sour cream and taco sauce. The secret is the soft corn tortilla that you do not fry until it is crunchy but rather until it is limp and pliable. It frys very fast. Plop one at a time in the hot oil. It will puff up, then turn it. When it puffs again remove it immediately to drain the oil on a paper towel. The dish known as soft tacos is usually made with the already soft flour tortilla. I way love these soft corn tortillas better than those and the crunchy corn type.  -  02 Oct 2002  (Review from Allrecipes US | Canada)

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