Steak (And Potatoes) Tacos Recipe

Name: Steak (And Potatoes) Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs flank steaks, Cut into 1/2 Inch Cubes (Brisket can be substituted); 2 tablespoons lard (cooking oil can be substituted); 1/2 teaspoon black pepper; 1 medium bell pepper, Medium Dice; 1 medium tomatoes, Freshly Pureed; 2 -3 slices of thick sliced bacon (I have used as much as a 12 oz. package.); 1/4 cup of picked cilantro leaf; 2 teaspoons salt; 2 tablespoons vinegar, from jarred jalapeno peppers; 4 chicken bouillon cubes; 1 -3 lb peeled potato, Cut into 1/2 inch Cubes (optional); 40 soft tortillas (I prefer corn)

Servings: persons

1 1/2 lbs flank steaks, Cut into 1/2 Inch Cubes (Brisket can be substituted)
2 tablespoons lard (cooking oil can be substituted)
1/2 teaspoon black pepper
1 medium bell pepper, Medium Dice
1 medium tomatoes, Freshly Pureed
2 -3 slices of thick sliced bacon (I have used as much as a 12 oz. package.)
1/4 cup of picked cilantro leaf
2 teaspoons salt
2 tablespoons vinegar, from jarred jalapeno peppers
4 chicken bouillon cubes
1 -3 lb peeled potato, Cut into 1/2 inch Cubes (optional)
40 soft tortillas (I prefer corn)

1
In a large pot (4 quarts or larger) on high heat combine the lard, your cubed steak, bacon and pepper. Sear your steak. Stir frequently to prevent the meat from burning.
2
When meat is seared, reduce heat to medium high and add all ingredients, except the vinegar. If you are going to stretch the dish with potatoes, add them at this point and add the bouillon cubes when some of the fluid begins to cook out of your potatoes. This will make it easier for the bouillon cubes to dissolve.
3
Stir constantly for about five minutes. **If adding potatoes, stir until your potatoes are cooked, and you are just beginning to make mashed potatoes.
4
Add Vinegar and reduce heat somewhere between medium-low and low, stirring periodically. Reduce the fluid in the pot so your taco filling will not be too wet for your tortillas.
5
Warm your tortillas and serve plain or with any (or all) of the following -- Mexican table cream, cilantro & onions, salsa. ** If you make this without the potatoes, you might consider using two tortillas per taco.

931

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 lbs flank steaks, Cut into 1/2 Inch Cubes (Brisket can be substituted), 2 tablespoons lard (cooking oil can be substituted), 1/2 teaspoon black pepper, 1 medium bell pepper, Medium Dice, and more.

Yes, Steak (And Potatoes) Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steak (And Potatoes) Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions