20-Min Carne Seca Tacos
Thinly sliced beef seared until crispy and charred, then tossed with lime, chiles, and garlic for a quick, vibrant take on norteño carne seca. Serve in warm tortillas with onion and cilantro.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 38g
Ingredients
- 1 lb beef sirloin or flank steak, thinly sliced
- 2 whole dried guajillo or ancho chiles, seeded
- 1 whole lime (juiced)
- 4 whole garlic cloves, minced
- 8 whole corn tortillas
- ½ whole white onion, thinly sliced
Instructions
- 1
Toast dried chiles in a dry skillet over medium heat for 1 minute per side until fragrant.
- 2
Soak toasted chiles in 1/4 cup hot water for 5 minutes, then blend with garlic, lime juice, salt, and pepper into a smooth paste.
- 3
Heat 2 tbsp oil in the same skillet over high heat until shimmering, about 90 seconds.
- 4
Add beef in a single layer and sear without stirring for 3 minutes until edges brown and char.
- 5
Stir, add chile paste, and cook 2 more minutes until beef is crispy and coated in sauce.
- 6
Warm tortillas in the skillet or over a flame, then serve carne seca topped with onion and cilantro.
Tools you’ll need
- 12-inch cast iron or stainless steel skillet
- blender or food processor
- knife and cutting board
- small bowl
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