BRICKLAYER-STYLE BEEF TACOS
Tacos al albañil
Serves 6 to 8
8 oz bacon, sliced
2 pounds beef sirloin or tenderloin, cut into 1″ pieces
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
2 cups white onion, slivered or sliced
2 garlic cloves, chopped
1 jalapeño chile, sliced, seeding optional, or to taste
1 pound ripe Roma tomatoes
Flour or corn tortillas
Place tomatoes in a baking dish and under the broiler for 6 to 9 minutes, until charred, mushy and juices have begun to run. Once cool, roughly chop, but don’t discard the juices.
Heat the skillet, add the bacon and cook until it is crisp and browned, about 5 minutes. Add the meat and season with salt and pepper and sear for about 2 minutes per side.
Add in the onion and jalapeño and let them soften for 2 to 3 minutes. Add the garlic and before it browns, in less than a minute, add the chopped tomatoes. Stir here and there and let it all season for about 4 to 5 minutes.
In a skillet or comal, set over medium-low heat, heat the tortillas. It will take about 1 minute per side. Place the tortillas in a tortilla warmer or wrap them in a clean kitchen towel or cloth napkin.
Serve along with the tenderloin tips; guests can fill the tortillas with the amount of filling they desire.
This episode explores three very different, very authentic and very simple twists on Mexican tacos, one of Mexico’s most iconic foods.