Bricklayer-Style Beef Tacos

Name: Bricklayer-Style Beef Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 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

Tacos al albañil

Recipe Yield

6 to 8 servings

Cooking time

40 minutes

Rate this recipe

4.84 from 6 votes

Ingredients

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

To Prepare

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.

Comments

24comments inBricklayer-Style Beef Tacos

Andrew S.

Jan 18

Muy delicioso 🤤

1. Pati Jinich
  
  Jan 28
  
  🙂
  
Carol S Crews

Jan 02

I love this recipe I’ve had it lots of times, and I recommend it to anybody that likes Mexican food

1. Pati Jinich
  
  Jan 03
  
  Thanks so much Carol 🙂
  
Andrea

Dec 13

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?

1. Pati Jinich
  
  Dec 27
  
  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/
  
Idah S

Mar 14

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.

1. Pati Jinich
  
  Mar 18
  
  Thanks Idah for sharing this! If the 2 year old approved, then they are a hit 😉
  
Letty

Mar 07

Looks taste and delicious. I am going to make it over the weekend. Looks similar to a dish I make less the bacon.

1. Pati
  
  Mar 08
  
  Have fun cooking them this weekend, Letty!
  
Carlos

Jun 05

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 🙂

1. Pati
  
  Jun 05
  
  That’s a great cut of meat to also use!
  
  1. Carlos
    
    Jun 05
    
    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.
    
    1. Pati
      
      Jun 06
      
      Oh these make great leftovers. Have a fun family hangout, Carlos!
      
Karen Riles

Mar 18

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.

1. Pati
  
  Mar 19
  
  So happy to hear that Karen – thank you.
  
Francine Paston

Oct 15

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.

1. Pati
  
  Oct 20
  
  Thank YOU Francine!
  
Mildred

Jun 27

It is only 10 minutes for the meat to be full cooked? I am missing something ?

1. Pati
  
  Jul 06
  
  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.
  
tony

May 05

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.

1. Pati
  
  May 09
  
  Sounds delicious, Tony!!!!! Thank you for trying my recipe
  
David

Mar 13

I love this recipe! It’s soooo good!!! Thank you Pati!!

1. Pati
  
  Mar 14
  
  Thank YOU, David!

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