Bricklayer-Style Beef Tacos

Bricklayer-Style Beef Tacos
Print Recipe
6 to 8 people Tacos al albañil
Ingredients
  • 8 oz bacon sliced
  • 2 pounds beef sirloin or tenderloin cut into 1″ pieces
  • kosher or sea salt to taste
  • freshly ground black pepper to taste
  • 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.
Ingredients
  • 8 oz bacon sliced
  • 2 pounds beef sirloin or tenderloin cut into 1″ pieces
  • kosher or sea salt to taste
  • freshly ground black pepper to taste
  • 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.

4 comments on “Bricklayer-Style Beef Tacos

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  1. 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.