bricklayer tacos

Bricklayer-Style Beef Tacos

Bricklayer-Style Beef Tacos

Tacos al albañil

Recipe Yield

6 to 8 servings

Cooking time

40 minutes

Rate this recipe

4 from 5 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

18comments inBricklayer-Style Beef Tacos

  1. 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 😉

  2. 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!

  3. 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!

  4. 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.

  5. 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!

  6. 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.

  7. 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

  8. 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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