Bricklayer-Style Beef Tacos

Method9 steps · about 40 min

1. 1

   Step 1: Wash the tomatoes and jalapeño, and have the beef, bacon, onion, garlic and chile cut as listed before heating the skillet. Broil all the tomatoes in a baking dish for 6–9 minutes, checking from 6 minutes, until charred, soft and releasing juice. Let them cool enough to handle, then roughly chop them and keep all their juices.

   Uses 1 lb ripe Roma tomatoes · Water for washing tomatoes and jalapeño, as needed

2. 2

   Step 2: Heat a skillet and add all the sliced bacon (8 oz). Cook for about 5 minutes, stirring as needed, until crisp and browned; retain the rendered fat in the skillet.

   Check the crisp bacon · 5 minUses 8 oz bacon, sliced

3. 3

   Step 3: Add all the 1-inch beef pieces to the bacon skillet and season with salt and pepper to taste. Sear for about 2 minutes per side, turning to brown the pieces before adding the vegetables. The beef will finish cooking in the sauce.

   Uses All the bacon and its rendered fat in the skillet · 2 lb beef sirloin or tenderloin, cut into 1-inch pieces · To taste kosher or sea salt · To taste freshly ground black pepper

4. 4

   Step 4: Add all the slivered onion and the sliced jalapeño, using the chile to taste. Cook for 2–3 minutes, checking from 2 minutes, until softened.

   Check the softened onion and jalapeño · 2 minUses All the seared beef, bacon and pan fat · 2 cups white onion, slivered or sliced · Jalapeño slices from the one-chile supply, to taste

5. 5

   Step 5: Add all the chopped garlic and stir briefly, for less than 1 minute. Add the prepared tomatoes in the next step before the garlic browns.

   Uses All the skillet mixture · 2 garlic cloves, chopped

6. 6

   Step 6: Add all the chopped broiled tomatoes and their retained juices. Stir occasionally and cook for about 4–5 minutes, checking from 4 minutes, until the flavours combine and the beef is cooked through. The beef should reach at least 63°C / 145°F; continue cooking if necessary.

   Check the tomato–beef filling · 4 minUses All the skillet mixture with briefly cooked garlic · All the chopped broiled tomatoes and their juices

7. 7

   Step 7: Remove the cooked filling from the heat and let it rest for at least 3 minutes before serving. Keep it covered while warming the tortillas.

   Rest the fully cooked beef filling · 3 minUses All the fully cooked filling

8. 8

   Step 8: Warm the flour or corn tortillas in a dry skillet or comal over medium-low heat for about 1 minute per side. Repeat with as many tortillas as needed, keeping them in a tortilla warmer or wrapped in a clean kitchen towel.

   Uses Flour or corn tortillas, as needed for serving

9. 9

   Step 9: Serve the rested beef filling alongside the warm tortillas for 6–8 people. Let each guest fill their tortillas with the amount of filling they prefer.

   Uses The rested filling for serving · Warm tortillas for the tacos