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For the Bistec:<\/strong><\/p>\n 1 lb thinly sliced beef steak (bistec)<\/p>\n 1 tsp cumin<\/p>\n 1 tsp chili powder<\/p>\n Salt and pepper to taste<\/p>\n 1 tbsp vegetable oil<\/p>\n For the Salsa de Guacamole:<\/strong><\/p>\n 2 ripe avocados<\/p>\n 1\/4 cup fresh cilantro, chopped<\/p>\n 1\/4 small onion, finely chopped<\/p>\n 1 small jalape\u00f1o or serrano pepper (optional for heat), finely chopped<\/p>\n 1 garlic clove, minced<\/p>\n Juice of 1 lime<\/p>\n Salt to taste<\/p>\n For the Tacos:<\/strong><\/p>\n Corn tortillas (8-10)<\/p>\n 1\/2 cup diced onion<\/p>\n 1\/2 cup chopped cilantro<\/p>\n Lime wedges for serving<\/p>\n <\/p>\n For the Bistec:<\/strong><\/p>\n Season the Steak<\/strong>: Cook the Steak<\/strong>: For the Salsa de Guacamole:<\/strong><\/p>\n Prepare the Guacamole<\/strong>: Assemble the Tacos:<\/strong><\/p>\n Warm the Tortillas<\/strong>: Add the Bistec<\/strong>: Top with Salsa de Guacamole<\/strong>: Garnish<\/strong>: Enjoy these delicious Tacos de Bistec con Mucha Salsa de Guacamole<\/strong>, full of flavor and topped with plenty of fresh, creamy guacamole! \ud83c\udf2e\ud83e\udd51\ud83d\ude0b<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: For the Bistec: 1 lb thinly sliced beef steak (bistec) 1 tsp cumin 1 tsp chili powder Salt and pepper to taste 1 tbsp vegetable oil For the Salsa de Guacamole: 2 ripe avocados 1\/4 cup fresh cilantro, chopped 1\/4 small onion, finely chopped 1 small jalape\u00f1o or serrano pepper (optional for heat), finely […]<\/p>\n","protected":false},"author":1,"featured_media":5685,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5683","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5683","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5683"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5683\/revisions"}],"predecessor-version":[{"id":5686,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5683\/revisions\/5686"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/5685"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5683"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5683"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5683"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\nDirections:<\/h1>\n
\nSeason the thinly sliced bistec with cumin, chili powder, salt, and pepper. Heat the vegetable oil in a skillet over medium-high heat.<\/p>\n
\nCook the bistec for about 2-3 minutes per side until browned and cooked to your desired doneness. Remove from heat and let it rest for a couple of minutes. Thinly slice or chop the steak into bite-sized pieces for the tacos.<\/p>\n
\nIn a medium bowl, mash the avocados until smooth (or leave slightly chunky if preferred). Stir in the chopped cilantro, onion, jalape\u00f1o (if using), garlic, lime juice, and a pinch of salt. Mix everything together and adjust the seasoning to taste.<\/p>\n
\nHeat the corn tortillas on a dry skillet or over an open flame until soft and slightly charred.<\/p>\n
\nPlace a generous amount of the sliced bistec onto each tortilla.<\/p>\n
\nSpoon a lot of the Salsa de Guacamole<\/strong> on top of the bistec for a creamy, delicious topping.<\/p>\n
\nFinish with diced onion, chopped cilantro, and a squeeze of fresh lime juice.<\/p>\nServe:<\/strong><\/h4>\n