You aren’t likely to find Mexican tacos made with ground beef and a packet of McCormick seasoning when you’re traveling Mexico. Making carne asada tacos that are like what the street vendor sells is easy and taste so much better.

Mexican Tacos

12 Corn tortillas
3/4 pound tender steak cut into ¼” thick slices
1 bunch of cilantro or sliced lettuce
2 diced tomatoes
1 sliced small onion
1 lime
1 garlic clove diced
Olive oil for frying

Mix the diced tomatoes, ¼ of the onion minced and ¼ teaspoon of the garlic in a bowl. Juice the lime and mix in. Add salt to taste. Put aside.

Heat your comal or small frying pan to medium hot. Place a corn tortilla on it for about 30 seconds then flip it and heat it for about 15 seconds more. Most of the time, depending on the brand, your tortilla will puff up. Wrap the heated tortillas in a towel.

Heat your large, seasoned cast iron frying pan, so that when you flick water on it the water bounces right off.

Drizzle some olive oil in the pan and spread it around. Toss on the steak slices, the onion slices and the diced garlic.

The meat mixture is done when it is slightly charred, but cooked all the way through. You don’t want to undercook the meat and onions, but you don’t want to cook them longer than it takes for the meat slices to be cooked through. Remove from heat when done and put into a bowl.

Serve your tacos! Each person should use 2 tortillas to make their taco. Place the meat on the tortillas and add the tomato mixture. Add a tiny bunch of cilantro. Some guests will like sour cream and guacamole on theirs. Add some salsa if you want to really spice up your homemade Mexican Tacos.