In a 3-quart pot set over high heat, add the water, salt, garlic, onions and herb bundle and bring to a boil. Reduce the heat to medium and add the steak. Simmer until the meat turns tender, about 1 hour.
Set a 12-inch skillet set over medium heat and film with oil. Add the onion slices and cook for 2 to 3 minutes. Remove meat from pot and cut into 1/2-inch cubes, then add to the skillet with the onions and cook until the meat and onions are browned, abut 7 to 8 minutes.
Add the cheese and epazote leaves and stir to combine. Scoop the mixture into warm corn tortillas and add a few dashes of hot sauce.
You mention in the recipe to use 2 or 3epazote leaves , finely chopped in the taco filling but didn’t mention them in the instructions. Should they be cooked with the onion or as a garnish afterwards?
@Russ: In with the cheese. It’s noted in the recipe now. Thank you!
YUM! Thank you Rick
Just excellent, delicious,fantastic the best Thanks to u, Rick Bayless
The best of the best tacos, bistec encebollados mmmm!!!!