Walnut Sauce:

  • 2 Lbs Beef Flank Steak, thinly sliced
  • 2 limes
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • Olive oil
  • Salt and Pepper
  • ¼ bunch of cilantro, finely chopped
  • 12 small corn tortillas (4.5 inch diameter)
  • 1 onion, julienne cut
  • 2 Russet Potatoes
  • 4 tbsp butter
  • Sour cream to taste
  • 2 cups of shredded cheese, Oaxaca or Asadero
  • Tatemada Árbol salsa
  • Use taco rack to plate


  1. Cut the meat into medium pieces and season in a bowl with salt, pepper, the juice of a lime, ¼ cup of vegetable oil, garlic and onion powder. Cover it with kitchen paper and let it rest preferably overnight.
  2. Adjust the rack to the center of the oven. Preheat the oven to 450 °F.
  3. Rinse the potatoes under cold water and gently scrub the outside of the potatoes with a vegetable brush to remove any excess dirt. Dry the potatoes and cover with aluminum foil.
  4. Transfer the potatoes to a baking sheet with a wire rack. Place the potatoes in the oven and bake for 45 minutes – 55 minutes, or until the center of the largest potato reaches 205 °F. (go to step 8 while potatoes are baking)
  5. Remove the potatoes from the oven. Using a paring knife make one slice down the length of the potato, making sure not to cut all the way through. Grab the potato on either end using a kitchen towel and gently squeeze so as to push the flesh of the potato upwards.
  6. Sprinkle with salt, pepper, and add a tbsp of sour cream cover with shredded cheese.
  7. Return the potatoes to the oven and continue to bake them for an additional 10 minutes to melt the cheese.
  8. In a pan heat 2 tbsp olive oil, add julienne onions and stir fry over medium heat for 12 minutes. Reserve in a bowl and add lime juice.
  9. Heat about two tablespoons of oil in a pan and add the meat, fry the meat on both sides over medium heat, covering with the lid for about five minutes per side.
  10. Once the meat is cooked, cut into small pieces.
  11. Heat the tortillas using the same pan in which you cooked the meat.
  12. Serve the tacos and garnish with stir fry onion and cilantro, lime and the salsa Árbol and baked potato as side.