Bricklayer-Style Beef Tacos
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- 8 ounces bacon sliced
- 2 pounds beef sirloin or tenderloin cut into 1″ pieces
- To taste kosher or sea salt
- To taste freshly ground black pepper
- 2 cups white onion slivered or sliced
- 2 garlic cloves chopped
- 1 jalapeno chile sliced, seeding optional, or to taste
- 1 pound ripe Roma tomatoes
- Flour or corn tortillas
- Place tomatoes in a baking dish and under the broiler for 6 to 9 minutes, until charred, mushy and juices have begun to run. Once cool, roughly chop, but don’t discard the juices.
- Heat the skillet, add the bacon and cook until it is crisp and browned, about 5 minutes. Add the meat and season with salt and pepper and sear for about 2 minutes per side.
- Add in the onion and jalapeño and let them soften for 2 to 3 minutes. Add the garlic and before it browns, in less than a minute, add the chopped tomatoes. Stir here and there and let it all season for about 4 to 5 minutes.
- In a skillet or comal, set over medium-low heat, heat the tortillas. It will take about 1 minute per side. Place the tortillas in a tortilla warmer or wrap them in a clean kitchen towel or cloth napkin.
- Serve along with the tenderloin tips; guests can fill the tortillas with the amount of filling they desire.
24comments inBricklayer-Style Beef Tacos
Muy delicioso 🤤
Carol S Crews
I love this recipe I’ve had it lots of times, and I recommend it to anybody that likes Mexican food
Thanks so much Carol 🙂
I would like to make these for Christmas. I want to be able to fry the tortillas in a bit of oil but would like to have some type of sauce to dip them in prior to frying. I dont want anything that is spicy. Do you have a suggestion for what I could dip them in?
You can use the sauce and the procedure for dipping the tortillas before frying in this recipe for your tacos Andrea, good luck! http://patijinich.com/double-stacked-shrimp-and-cheese-tacos/
My whole family including my 5 and 2 year old loved these tacos. Very easy, quick and tasty.
Thanks Pati for yet another recipe to add to my repertoire. This one is super simple and made my 2 year old’s birthday special and mama wasn’t tired at all.
Thanks Idah for sharing this! If the 2 year old approved, then they are a hit 😉
Looks taste and delicious. I am going to make it over the weekend. Looks similar to a dish I make less the bacon.
Have fun cooking them this weekend, Letty!
i used chuck steak and let it braise for awhile until tender and it’s just as delicious as the tenderloin which I have also used. just less expensive is all 🙂
That’s a great cut of meat to also use!
i have come to realize this dish is also better the next day warmed up it’s my favorite taco to make, am making it for a family hangout this Saturday. you know what is my wife’s favorite? I use the meat to make a taco but inside I add mozzarella cheese and a little salsa verde and I crisp it up she just loves it.
Oh these make great leftovers. Have a fun family hangout, Carlos!
I made these after watching your show. They were so delicous that even my son-in-law, who is from Cajun country, liked them very much. Thanks for the recipe.
So happy to hear that Karen – thank you.
My husband and I are making this today. We can’t wait to try it. It looks so good. Thank you for all your recipes. I have been watching your marathon on pbs yesterday and again today. I love all of your shows.
Thank YOU Francine!
It is only 10 minutes for the meat to be full cooked? I am missing something ?
Make sure you cut the meat into small 1″ cubes, and sear each side…and it will all be cooked. But you can always cook for longer if you like.
I use this recipe now as my base recipe even for other dishes. I made lamb kofta balls the other and they were amazing. Great recipe.
Sounds delicious, Tony!!!!! Thank you for trying my recipe
I love this recipe! It’s soooo good!!! Thank you Pati!!
Thank YOU, David!