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Bricklayer Tacos

6 to 8 servings
Tacos al Albañil


  • 8 ounces bacon, sliced
  • 2 pounds beef sirloin or tenderloin, cut into 1-inch 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.