Entree: Mexico – Coahuila (Northern Mexico) – Tacos de Bistec Coahuilenses (Coahuila-style Beef Steak Tacos)

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

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Additional 20 min

Total 40 min

Ingredients

- 2 lb (900 g) skirt or flank steak, trimmed
- 3 tbsp (45 ml) vegetable oil
- 4 cloves garlic, minced (about 12 g)
- 2 tsp (10 ml) kosher salt, plus more to taste
- 1 tsp (5 ml) freshly ground black pepper
- 1 tbsp (15 ml) ground cumin
- 1 tsp (5 ml) dried oregano
- 1 tbsp (15 ml) ancho or guajillo chile powder (or mild chili powder)
- 12–18 small corn tortillas (store-bought or homemade), warmed
- 1 medium white onion, finely chopped (about 8 oz / 225 g)
- 1 cup (30 g) cilantro leaves, chopped
- 3 limes, quartered
- 6 radishes, thinly sliced
- 1 cup (240 ml) salsa roja
- 1 cup (240 ml) salsa verde (optional)
- 2 cups (480 ml) cooked pinto beans, warmed (refried or whole)
- 1 lb (450 g) nopalitos (cactus pads), cleaned and sliced (optional)
- 2 tbsp (30 ml) vegetable oil (for nopales and tortillas)
- Pickled jalapenos or chiles en escabeche, to taste
- Additional sea salt and black pepper, to taste

Instructions

Short Description:
Thinly grilled, spice-rubbed bistec cooked on a hot comal (griddle) and served in warm corn tortillas with chopped onion, cilantro, radish, salsas, lime and traditional sides of warmed beans and sautéed nopalitos. A hearty Northern Mexico main course built to be eaten by hand.

Regional Notes:
This Coahuila version focuses on a straightforward dry spice rub (cumin, oregano, ancho chile) and high-heat griddle cooking typical of Northern Mexico ranch kitchens; the meat is seared thin and chopped for tacos rather than slow-braised. Served with simple condiments (cebolla, cilantro, limon) and sides like nopalitos and pinto beans common in the region.

1. Prepare the steak: Pat the steak dry with paper towels. In a bowl combine 3 tbsp (45 ml) oil, minced garlic, 2 tsp (10 ml) salt, 1 tsp (5 ml) pepper, 1 tbsp (15 ml) ground cumin, 1 tsp (5 ml) dried oregano and 1 tbsp (15 ml) ancho chile powder. Rub the mixture evenly over both sides of the steak. Let rest at room temperature 15–30 minutes (or refrigerate up to 2 hours).
2. Preheat the griddle (comal) or a large cast-iron skillet over high heat until very hot (you should see light wisps of smoke). If using a grill, preheat to high.
3. Sear the steak: Brush the griddle with a light film of oil. Place the steak on the hot surface and sear until a deep brown crust forms, about 3–5 minutes per side depending on thickness (skirt or flank should be cooked to medium-rare/medium for best tenderness). Avoid moving too often to get good char.
4. Rest and slice: Transfer the cooked steak to a cutting board and let rest 5 minutes. Slice very thinly across the grain into bite-sized strips or small dice (this is the traditional taco cut for easy folding into tortillas).
5. Warm tortillas: While the steak rests, wipe the griddle clean and heat it to medium-high. Warm tortillas directly on the griddle 20–30 seconds per side until pliable with light char spots; keep wrapped in a towel to stay warm.
6. Prepare nopalitos (optional): Heat 1 tbsp (15 ml) oil in a skillet over medium-high. Add sliced nopalitos, season with salt and pepper, and sauté 6–8 minutes until their sliminess reduces and they begin to char slightly. Finish with a squeeze of lime. Keep warm.
7. Warm beans: In a small saucepan or skillet, warm the cooked pinto beans with a splash of water or a little oil. For refried style, mash slightly with a spoon and season with salt to taste; keep warm.
8. Chop toppings: Place chopped onion, cilantro, radish slices, lime wedges and pickled jalapenos in small bowls for assembly. Put salsas within reach.
9. Assemble tacos: Place thin slices of steak on warmed tortillas, top with a sprinkle of chopped onion and cilantro, a few radish slices, and spoon on salsa roja or salsa verde as desired. Finish with a squeeze of lime and pickled jalapeno if using.
10. Serve: Plate tacos with a side of warmed pinto beans and sautéed nopalitos. Offer extra lime wedges and additional salsa on the side. Enjoy immediately while hot.