Entrée: Mexico – Tacos de Carne Asada (Beef Tacos)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) beef steak, thinly sliced (such as skirt steak)
1 tbsp (15 ml) vegetable oil
1 small onion, chopped
2 cloves garlic, minced
1 tbsp (15 ml) chili powder
1 tsp (5 ml) ground cumin
Salt and pepper to taste
Corn tortillas (for serving)
Toppings: chopped lettuce, diced tomatoes, shredded cheese, sour cream, avocado

Show original ingredient measurements

1 lb / 450 g beef steak, thinly sliced (such as skirt steak)
1 tbsp (15 ml) vegetable oil
1 small onion, chopped
2 cloves garlic, minced
1 tbsp (15 ml) chili powder
1 tsp (5 ml) ground cumin
Salt and pepper to taste
Corn tortillas (for serving)
Toppings: chopped lettuce, diced tomatoes, shredded cheese, sour cream, avocado

Instructions

1. Heat the vegetable oil in a large pan over medium-high heat. Add the chopped onion and garlic, sautéing until they become soft and fragrant.
2. Add the thinly sliced beef steak to the pan and cook until the meat is browned and cooked through.
3. Stir in the chili powder and cumin, mixing well to coat the beef evenly with the spices. Season with salt and pepper to taste.
4. Warm the corn tortillas in a separate pan or microwave.
5. Assemble the tacos by filling each tortilla with the seasoned beef and your choice of toppings, such as lettuce, tomatoes, cheese, sour cream, and avocado. Serve immediately.