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    Home » Recipes » Beef » Tacos de Bistec

    Tacos de Bistec

    Last Updated November 9, 2022. Originally Posted June 14, 2022 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Tacos de Bistec are served at Mexican taco stands everywhere. These tasty steak tacos are quick and easy to make at home. Top with onions, cilantro, and plenty of salsa!
    Jump to Recipe Print Recipe
    Two tacos de bistec served on a plate and surrounded by the toppings.
    Two tacos de bistec served on a plate and surrounded by the toppings.

    Tacos de Bistec (or Mexican Steak Tacos) are so tasty and so easy to make.

    They are one of the most traditional types of street tacos and perfect for Taco Tuesday.

    Kinda like Birra Tacos and Tacos Gobernador, you’ll find these tacos at Mexican taco stands everywhere.

    Served with warm tortillas and lots of yummy toppings.

    Ingredients

    The ingredients for tacos de bistec labeled and laid out on a wooden surface.

    Bistec is the Spanish term for “beef steak.” Top round, sirloin, flank steak, skirt steak, or any thinly sliced cut of beef work well.

    Lime juice will help in tenderizing the meat. Another option is adding a mixture of lime and orange juice.

    Olive Oil – Swap out for vegetable oil or go the traditional route and use lard.

    Salt and pepper are the only spices needed.

    You can also add fajita seasoning, garlic powder, ground cumin, or oregano to add more flavor.

    And of course, the toppings!

    Instructions

    A collage showing how to marinate the beef.
    • Add salt, pepper, and lime juice to the meat.
    • Cover and place in the fridge for 1 hour.

    Since the beef is thinly sliced, it does not need a long time to marinate. Or try a fajita marinade to give it more flavor.

    Again, you can add more ingredients, but the beauty of these tacos is that it’s a simple recipe.

    Don’t confuse this recipe with carne asada tacos. Carne asada is always grilled. This recipe is cooked in a pan, or it can be cooked on a flat skillet.

    Two thin slices of beef cooking in a pan.
    • Heat the oil.
    • Cook for 2 minutes on each side.

    The beef steaks will cook quickly since we are using a thin cut of beef.

    Place the meat on a plate covered with aluminum foil while you’re cooking up the remainder of the steaks. That way they will keep warm.

    Many people will add diced potatoes to this dish. That’s totally optional.

    Diced beef on a wooden surface next to a chef knife.
    • Let the meat cool slightly.
    • Chop into tiny pieces.

    In the meantime, warm up corn tortillas.

    As you can see, these traditional tacos are great for busy weeknights.

    Storing

    • Place in a plastic container and store in the fridge for up to 5 days.
    • In the freezer, place inside a plastic freezer bag and remove as much air as possible. It will last up to 4 months.

    Reheating

    • In the microwave, heat on high for 3 1/2 minutes if frozen. Heat 2 minutes on high if from the fridge. Keep in mind that microwaves can vary.
    • On the stove, reheat on medium-high heat with 1/4 cup broth for 3-4 minutes, if thawed. If frozen, add 1/4 cup broth and cook for 6-7 minutes and serve.

    Warm up tortillas separately.

    Two tacos de bistec served on a plate and surrounded by the toppings.

    What to Serve With Your Tacos?

    Arroz Mexicano

    Chiles Toreados

    Salsa de Aguacate

    Agua de Jamaica

    Traditionally, the Tacos de Bistec are topped with diced onion and cilantro. Add a squeeze of lime and your favorite spicy salsa to take them to the next level. Provecho!

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    Did you make this recipe? Please rate the recipe below!

    Two tacos de bistec served on a plate and surrounded by the toppings.

    Tacos de Bistec

    Tacos de Bistec are served at Mexican taco stands everywhere. These tasty steak tacos are quick and easy to make at home. Top with onions, cilantro, and plenty of salsa!
    5 from 3 votes
    Print Pin Rate
    Course: Lunch or Dinner
    Cuisine: Mexican
    Prep Time: 1 hour 8 minutes
    Cook Time: 16 minutes
    Total Time: 1 hour 24 minutes
    Servings: 4 people
    Calories: 253kcal
    Author: Maggie Unzueta

    Ingredients

    • 1.5 thinly sliced beef (like bottom round, sirloin, or flap)
    • 4 limes
    • 1 tsp salt
    • 1/2 tsp ground pepper
    • 2 tbsp olive oil
    • 12 corn tortillas

    Toppings

    • chopped cilantro
    • diced onion
    • salsa

    Instructions

    • Rinse the beef and pat dry.
    • Drizzle with lime juice, salt, and pepper.
    • Turn to coat well.
    • Cover with plastic wrap and place in the fridge for 30 minutes or up to 1 hour.
    • Heat oil.
    • Cook beef 4 minutes on each side.
    • Remove and cover with aluminum foil to keep warm.
    • Cook the remainder of the beef.
    • Dice into small pieces.
    • Warm up tortillas.
    • Add a generous amount of the beef to the center of each tortilla.
    • Top with cilantro and diced onion.
    • Serve with your favorite salsa.

    Video

    Notes

    Bistec is the Spanish term for “beef steak.” Top round, sirloin, flank steak, or any thin cut of beef works well in this recipe. 
    Lime juice will help in tenderizing the meat. Another option is adding a mixture of lime and orange juice.
    Olive Oil – Or, use vegetable oil. Go the traditional route and use lard instead. 
    You can also add fajita spice, garlic powder, ground cumin, or oregano to add more flavor.

    Nutrition

    Calories: 253kcal | Carbohydrates: 42g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 618mg | Potassium: 217mg | Fiber: 7g | Sugar: 2g | Vitamin A: 36IU | Vitamin C: 19mg | Calcium: 87mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Beef, Mexican, Recipes

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

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