Honduran Tacos Recipe

Prepare Steak

Slice the steak thinly across the grain into bite-sized strips (about 1/4-inch). Pat dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tbs olive oil and swirl to coat.

Working in a single layer (do not overcrowd), sear the steak strips 1–2 minutes per side until browned. Remove seared meat to a plate and set aside. If necessary, add the remaining 1 tbs oil and return pan to medium heat.

Add the thinly sliced onion and red bell pepper to the pan. Sauté 4–5 minutes until softened and lightly caramelized. Add the minced garlic and cook 30–45 seconds until fragrant.

Return the seared steak to the pan. Sprinkle the cumin, oregano, and smoked paprika over everything and stir to combine.

Pour in the beef broth (or water), soy sauce (or salsa lizano substitute), and lime juice. Stir, scrape up any browned bits from the pan, and bring to a gentle simmer. Cook 3–5 minutes until the sauce reduces slightly and flavors meld. Taste and adjust seasoning with remaining salt and pepper as needed.

Keep warm while you prepare beans and toppings. The mixture should be moist but not soupy so it is easy to assemble into tacos.

Heat a small skillet over medium heat and add 2 tbs olive oil or lard. Add the finely chopped onion and cook 3–4 minutes until translucent.

Add the minced garlic and cook 30 seconds. Stir in the drained pinto beans and cumin.

Using a potato masher or fork, mash the beans while adding up to 1/4 cup water or reserved bean liquid to reach a creamy but slightly chunky texture. Cook 3–4 minutes, stirring, until warmed through. Season with 3/4 tsp salt to taste. Keep warm.

Place the thinly sliced red onion in a small heatproof bowl or jar. Combine white vinegar, hot water, sugar, salt, and lime juice, stirring until sugar and salt dissolve.

Pour the hot pickling liquid over the onions and gently toss. Add chopped cilantro if using. Let sit at least 10 minutes at room temperature to mellow the onion and develop tang. Can be made several hours ahead and refrigerated.

In a medium bowl combine shredded cabbage and grated carrot. In a separate small bowl whisk together mayonnaise, sour cream (or yogurt), lime juice, 1/4 tsp salt, and 1/4 tsp black pepper.

Pour dressing over cabbage mixture and toss to coat. Taste and adjust seasoning. Chill briefly if desired—this slaw adds cool creaminess to the tacos.

Warm tortillas in a dry skillet for 20–30 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 8–10 minutes. Keep wrapped to stay warm.

To build each taco: spread about 2 tbs refried beans onto the center of a tortilla, add 2–3 tbs of the beef filling, a small spoonful of creamy coleslaw, and 1–2 tbs pickled onion (curtido).

Sprinkle with crumbled queso fresco (about 1–2 tbs), top with a few cilantro leaves, and drizzle a little hot sauce if desired. Serve with lime wedges on the side to squeeze over each taco.

Repeat to make 8 tacos. Leftovers: store components separately in airtight containers in the refrigerator for up to 3 days.