One of the things I love doing when I go back home to Monterrey is getting tacos. There’s this little restaurant in downtown Monterrey that makes the best steak and mushrooms tacos. They call them “Champitacos.” I am recreating those tacos today, but I am making them extra special with an OpenPrairie® Natural* Sirloin Steak. This is a quality steak that is tender and juicy, perfect for tacos! The mushrooms and onions not only add texture and flavor to the steak, but they also stretch the meal enough to serve a family of four. These tacos have quickly become one of my go-to weeknight dinners.
What you need to make “Champitacos”
Mushrooms. For this recipe I used cremini mushrooms, but any kind will work
Oaxaca cheese. Or any white melting cheese
Salt and Pepper
Corn tortillas. These tacos are just as good in flour tortillas but the original “champitacos” are in homemade corn tortillas
For serving: Guacamole, fresh cilantro, green salsa, fresh lime.
Let the steak rest at least 30 minutes at room temperature before slicing it.
Sirloin steak is a very lean cut of meat, and it can get tough if over cooked. Always make sure your skillet is very hot and don’t move the steak around the skillet too much. If the skillet is mildly hot and you constantly stir the steak, it will release its juices and start to steam. It will take longer to brown, and it will end up tough.
Always make sure that: 1. Skillet is very hot, 2. Add your steak on a single layer, 3. Only stir once or twice, 4. Cook for 5-7 minutes max. The steak is very thin, it won’t need much time to be done.
Follow these steps and you will have a tender and delicious sirloin steak every time.