Beef Flank Tacos

Beef Flank Tacos

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Wheat flour tortillas

- 2 cups all-purpose flour

- 1 tbsp salt

- 1/4 cup bacon fat

- 1 tbsp vegetable oil

- 1/2 cup warm water


Beef Texan
"Sop" for the beef
- 2 tbsp of cumin

- 2 onions, diced

- 2 heads of garlic, minced

- 3 tbsp Worcestershire sauce

- 2 tsp Tabasco

- 2 tbsp dry oregano

- 1 beer can

- Salt and pepper

- 1 kilo of beef flank



Pico de Gallo (double if making guacamole) 

- 1 cup chopped tomatoes

- 2 jalapenos, brunoise (finely diced)

- 1/2 onion, brunoise (finely diced)

- Juice of 3 limes

- 1 clove of garlic, minced 

- Salt and pepper


Mix everything together and refrigerate.



- 3 ripe avocados

- 1 cup coriander

- 1 cup pico de gallo


Mash the avocado with a mortar or a fork and add the other ingredients. Refrigerate


Chipotle mayo

- Combine the following ingredients:

- 1 cup of mayonnaise

- 2-3 chipotle peppers in Adobo sauce


Marinated red onions

- 2 red onions, julienne

- 2 cups cider vinegar

- ½ cup sugar

- Salt and pepper


Boil all ingredients together for 5 minutes and leave at room temperature before refrigerating for a week.


Other toppings: 

- Iceberg salad

- Sour cream

- Fresh Jalapenos 

- Coriander

- Lime wedges

- Coarse salt

- Tabasco or other hot sauces 


Wheat tortillas

Add dry ingredients in a bowl. Add the bacon fat and oil. Add warm water and knead the dough to get it "sticky." Cover with plastic wrap and put it aside for at least 30 minutes.

Divide the dough in 10-12 balls, depending on how wide you want the tortillas, cover and let stand 20 minutes.

With the help of a rolling pin, and turning the tortilla, roll to obtain a circle having a thickness of one mm. You can also use a tortilla press. 

Heat a cast iron skillet over medium heat and grill tortillas for 30 seconds on each side. Your tortillas will puff up and develop little brown spots. 

When your tortillas are done cooking, keep them inside a dishtowel. This way, they won't dry up. 


Beef Flank

Make the brine for the beef flank by placing all ingredients in a saucepan and boil for 5 minutes, except for the beef. 

Put beef in brine for 4 hours before cooking. Remove the beef and dry with a cloth. Leave at room temperature for 20 minutes. 

Smoke the beef during 2 or 3 hours at 250F, or until the temperature is 150F inside. If you do not have a smoker, grill the beef flank on a grill pan or BBQ. Let is rest 10-15 minutes before serving. 


Cut the beef in long strips and assemble your tacos as you please.

Bon Appétit! 

RECIPE BY NICK HODGE,  executif Chef at IceHouse Montreal. 


4 servings.

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