The beauty of Tacos de Bistec con Salsa de Nopal lies in its simplicity and vibrant flavors. The grilled bistec, tender and juicy, pairs perfectly with the tangy and refreshing salsa de nopal. The cactus paddles (nopal) add a unique texture and flavor that complements the richness of the steak.These tacos are not just a meal but a cultural experience, highlighting the earthy, traditional ingredients of Mexican cuisine.
Ingredients:
For the bistec:
- 1 lb beef steak (flank or skirt)
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
For the salsa de nopal:
- 1 cup cooked nopal (cactus paddles), chopped
- 2 tomatoes, diced
- 1 small onion, finely chopped
- 1 jalapeño, finely chopped (optional)
- 1 tbsp fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
To assemble:
- Corn tortillas
- Fresh cilantro, chopped
- Lime wedges for garnish
Instructions:
- Prepare the bistec: In a bowl, rub the steak with olive oil, cumin, garlic powder, paprika, salt, and pepper. Let it marinate for 15-20 minutes. Heat a grill or skillet over medium-high heat. Cook the steak for about 4-5 minutes per side until it reaches your preferred doneness. Let it rest for 5 minutes before slicing it into thin strips.
- Prepare the salsa de nopal: In a mixing bowl, combine the chopped cooked nopal, tomatoes, onion, jalapeño, and cilantro. Squeeze the lime juice over the mixture and season with salt and pepper. Stir well and set aside.
- Assemble the tacos: Warm the corn tortillas. Add a few strips of bistec to each tortilla, top with salsa de nopal, and garnish with fresh cilantro and a squeeze of lime.
- Serve and enjoy!
