Tacos de Bistec pt. 2: Bistec Encebollado | Rick Bayless Taco Manual

Rick Bayless
Rick Bayless
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Published 2023-11-17
These elemental tacos are the specialty of the guys who set up big griddles around dusk throughout Central Mexico. Tacos of blistered, thin-sliced beef chopped together with the deep sweetness of caramelized onions may be the only item on their menu, though many of these taqueros hang up ropes of chorizo or longaniza at their stalls, too, so they can offer a little variety or mix everything together for their version of Tacos Campechanos (   • Tacos de Bistec Pt. 1: Campechano Tac...  ).

I’m taking you through the taquero version of bistec encebollado, so you’ll need a big skillet or griddle to create that delectable sear and caramely richness. I like to add a bit of sugar to encourage onion caramelization and, though, it’s not very traditional, I really like a good dusting of Mexican añejo cheese (or Parmesan) over the finished tacos.

Whether you buy bistec (Mexican grocery) or sandwich steaks (American grocery), they should be about 1/8 inch thick. Meat from either place will likely be listed as from the chuck, sirloin or even ribeye. Chuck is my favorite for this preparation.

Try the recipe yourself! 👇
www.rickbayless.com/recipe/seared-steak-with-caram…

~Order your own Frontera Grill Taco Kit via Goldbelly: www.goldbelly.com/frontera-grill?ref=gs
~How to make perfect homemade tortillas:    • Masienda x Rick Bayless: Masa from Ke...  
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00:00 Rick's Intro to Bistec Encebollado
00:52 Chopping Onions
01:39 Slicing and Rendering Bacon
02:46 Onions in to Caramelize
05:40 Searing the Bistec
07:52 Mixing it All Together
09:23 Seasoning and Serving
All Comments (21)
  • @HavenUpsurge
    Hey Rick, I hope you read this. I’ve been cooking seriously for 4 years, had dabbled in authentic Mexican but nothing too crazy. About a year ago, I met a Latina woman who I started dating for a cooking for everyday. Your recipes have TRANSFORMED my Mexican food. One of her favorite foods, her Tia’s tinga, was dethroned by your recipe! I’m making corn tortillas that puff EVERYTIME! My carnitas, sopes, salsas, thank you! You have had such a positive impact on my life in the last year, I’d probably start to tear up if I was ever able to meet you. Thank you
  • @cubanmama4564
    Awesome! Making this recipe tonight with leftover filet mignon. Thanks for this video! I LOVE your channel!
  • @grenslitt
    🎉oh yes! I’m going to do these for thanksgiving!!!thanks!!!
  • @daphnepearce9411
    Hmmm. Alright, I'm going to have to try this bistec taco in the taco manual. Bacon, onions and beef sounds awesome for after Thanksgiving. Thanks Rick!
  • @janetlohmann586
    I enjoy your videos. I learn so much about the different flavors of Mexico. Than you.
  • @jbthor9032
    I've watched your show ever since the beginning, Rick. You always come up with something new in Mexican. One day, I will come to The Frontera Grill in Chicago. Would like to meet you.
  • @bradymcphail9690
    I am a huge fan of chef bayless recipes. This series is incredible! I will make every taco I can get, but I’m a bigger lover of burritos… I ate on the go much of my career, eating burritos are one handed perfection. Tacos come in a very close 2nd for one handed eating on the go mechanic & welder.
  • @cachi-7878
    OK, now that you have my mouth watering, what next? 😂
  • @keithsweat7513
    I could just take that skillet and a fork to the sofa!
  • @garajplaz3513
    I only clicked today on this clip because it sounded so delicious