Tacos de lomo encebollado (onion-smothered beef tenderloin tacos) recipe

June 21, 11:33 PMChicago Mexican Food ExaminerAmy Hernandez

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Tacos de lomo encebollado

Tacos de lomo encebollado (onion-smothered beef tenderloin tacos) are one of my very favorite tacos.  They have a wonderful flavor and are a cinch to pull together when in a pinch for time.  This is a super starter recipe for the novice Mexican foodie who is beginning their journey into the delicious and ever-interesting world of tacos.

These are a very good second to the outstanding ones served in Chicago at Carnicerias Guanajuato.   Just to give you an idea of how addictive these things are, there was great rejoicing in our home when I decided to add this recipe to the examiner.com Summer Cookbook.  That is, of course, because everyone knew that meant I had to make them to take the picture.  Trust me, these won’t disappoint.
 

Tacos de lomo encebollado

Ingredients:

• 1 Tb oil

• 2 lbs rib-eye steak, cut into ¼ inch pieces

• 2-3 onions, sliced into thin rings

• salt to taste (I prefer kosher salt)

• 12-14 warm corn tortillas (I recommend El Milagro Blancas)

• lime wedges

• 1 cup finely chopped onion

• salsa for tacos (see suggestions below)

Directions:

Heat comal, cast iron pan, or heavy skillet to high heat and add oil.  Add 1 handful (about 1 ½ cups) of steak pieces to the comal and fry for 3-5 minutes.  Add 1 handful of onions and salt to taste to the steak peices and stir constantly so that the meat is seasoned well and the onions do not burn.  Continue frying and stirring until meat is cooked through and browned well (about 5 minutes). Remove meat and onions to another plate and keep warm. Repeat process, cooking in small batches until all the meat and onions are cooked.

Place about ¼ to ½ cup (or to taste) meat and onion mixture on each warm corn tortilla and top with cilantro, salsa, and a squeeze of fresh lime juice. Serve immediately. Yield: 12-14 tacos

Salsa recipe suggestions:

Chile de arbol salsa
Salsa verde para tacos
Salsa roja para tacos
 

More taco recipes from the Chicago Mexican Food Examiner:

Tacos de lengua (beef tongue tacos)
Tacos de cecina de res (thinly-sliced aged beef tacos)
Tacos de papa (potato tacos)

More Summer Cookbook recipes from the Chicago Mexican Food Examiner: 

Torta de jamon
Licuado de mamey

More from the Chicago Mexican Food Examiner:

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