- 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.