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Tacos Borrachos

  • Icon Serve 4 serv
  • Icon Clock 185 min
  • Icon Dificult Medium
Feature Image


  • 12 Oz. of Blond Beer
  • 2 Lb. of Sirloin Steak
  • 1 Cilantro (Bunch, Finely Chopped)
  • 1/4 White Onion (Finely Chopped)
  • 1/4 Tablespoon of Black Pepper
  • 4 Garlic Cloves (Chopped in Big Chunks)
  • 1/4 Cup of Vegetable Oil
  • 24 Tortillas (Small, Taquito Tortillas)
  • Salt (To Taste)


  • 1 Plastic Bag


  1. Season the sirloin steaks with salt and black pepper, making sure that you rub the salt and pepper well into the steaks

  2. Slice the steak into small pieces

  3. In a plastic bag, place the steak pieces, the onions, garlic, cilantro, and mix all ingredients together

  4. Once all ingredients are mixed, add little by little the content of the bottle of beer (cold or room temperature) into the plastic bag.

  5. Take the air out of the plastic bag and let the meat marinade in the refrigerator between 2 and 4 hours

  6. When the meat is ready, drain the beer and place the meat in a plate

  7. Pre-heat the Blackstone griddle at medium heat for five minutes. Then, add vegetable oil to the surface and let it get to temperature for thirty seconds. Add your previously marinated steak to the Blackstone griddle.

  8. Cook the steak for about three minutes or until the steak is thoroughly cooked, and place in a bowl

  9. Spread all remaining steak juices in the griddle, and place the tortillas on top until the tortillas are cooked (the tortillas change color slightly and they become malleable (soft), turning the tortillas from time to time

  10. To make the tacos, place one tortilla on top of the other (two tortillas together). With a spoon place the steak on top of the tortillas and garnish with white finely chopped onion and cilantro - you can also add your favorite salsa.

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