Tacos de Carne

Name: Tacos de Carne
Cook time: 30 min
Total time: 30 min
Ingredients: 1 pound beef flank steak, sliced into thin strips; 1/2 medium onion, diced; 2 cloves garlic, minced; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper; 8-10 corn tortillas, warmed

30 min

The first sign that Tacos de Carne are ready is the aroma of sizzling beef filling the air, carrying the scent of seared meat and toasted spices. As the strips of beef hit the hot griddle, they sear quickly, developing a crust that adds texture to the tender interior. With a sprinkle of fresh cilantro and a squeeze of lime juice, the flavors meld together in a classic Mexican dish.

Ingredients

1 pound beef flank steak, sliced into thin strips
1/2 medium onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
8-10 corn tortillas, warmed

Method

1Heat a large griddle or skillet over medium-high heat, then add the beef strips and cook until browned, about 3-4 minutes per side.
2Remove the beef from the griddle and set aside to rest, then reduce the heat to medium and add the diced onion, cooking until translucent.
3Add the minced garlic to the griddle and cook for 1 minute, stirring constantly to prevent burning.
4Stir in the chili powder, cumin, paprika, and cayenne pepper, cooking for 1 minute to toast the spices.
5Add the cooked beef back to the griddle, stirring to coat with the spice mixture.
6Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7Assemble the tacos by slicing the beef into thin strips and serving with the warmed tortillas, along with any desired toppings.
8Serve immediately, with lime wedges on the side.
9Cook the beef to an internal temperature of 130-135°F for medium-rare, or 140-145°F for medium.