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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.
*Minimally processed.
What you need to make “Champitacos”
Vegetable oil
Sirloin Steak
Mushrooms. For this recipe I used cremini mushrooms, but any kind will work
White onion
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.
Helpful tips
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.
Steak and Mushroom Tacos
Ingredients
- 1 tablespoon vegetable oil
- 12oz Sirloin steak
- 6oz sliced mushrooms
- 1/2 white onion, thinly sliced
- 4 oz Oaxaca cheese, shredded
- salt and pepper to taste
- 10-12 corn tortillas
- guacamole
- fresh cilantro
- green salsa
Instructions
- Thinly slice the steak against the grain and season generously with salt and pepper.
- In a large skillet, add 1 tablespoon of oil and place it on mediumhigh heat. Once the skillet is nice and hot, add the sirloin on a single layer. Let it cook undisturbed for about 3 minutes, then stir around and cook for 2 more minutes. Transfer to a plate.
- Add more oil to the skillet if needed. Cook the onions and mushrooms until tender and slightly brown.
- Return the steak to the skillet with the mushrooms and onions stir everything together. Cook for 2 more minutes or until internal temperature reaches 160 degrees Fahrenheit. Adjust seasoning if needed.
- Top the steak with shredded Oaxaca cheese. Remove the skillet from the heat.
- Warm up the corn tortillas and make the tacos. Top them with guacamole, green salsa and cilantro.
- Enjoy!
