Dos Tacos Recipe

Prepare and marinate the steak

If the steak is thicker than 1/2 inch, slice it thinly across the grain after briefly chilling. In a bowl combine fresh lime juice, olive oil, crushed garlic, ground cumin, paprika, kosher salt and black pepper. Add the steak, tossing to coat. Let marinate 15–30 minutes at room temperature (or up to 2 hours in the refrigerator).

Cook the steak

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add the steak (wipe off excess marinade if it risks smoking) and sear 1.5–2 minutes per side for medium-rare to medium, depending on thickness. For thin-sliced steak, cook just until browned, about 30–60 seconds per side. Remove to a cutting board and let rest 5 minutes.

Slice the steak

Thinly slice the rested steak across the grain into bite-sized strips. Keep warm.

Warm the tortillas: heat a nonstick skillet over medium-high heat. Lightly brush each tortilla with vegetable oil and warm 20–30 seconds per side until pliable and slightly charred in spots. Alternatively, warm on a hot comal or directly over a gas flame with tongs for a few seconds.

Assemble the tacos: place one warmed tortilla on a plate, divide the sliced steak evenly between the two tortillas (about half the meat per taco).

Prepare toppings: finely dice the white onion and chop the cilantro. Cut the lime into wedges.

Finish the tacos: sprinkle diced onion and cilantro over the steak on each tortilla. Add salsa to taste, a squeeze of lime, and a sprinkle of crumbled cotija if using.

Serve immediately while hot.