131°F Sous Vide Top Round Tacos Recipe

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Written by Jason Logsdon

These sous vide top round tacos are an inexpensive way to enjoy a good steak taco. It was cooked at 131°F (55°C) for just over 48 hours, rendering it really tender. I spice it up with some garlic powder, paprika and cumin, then add a ton of flavor with the taco toppings.

Sous vide top round tacos 2

Top round can be a fickle cut; the timing really depends on the quality of the cut, and how it was raised. Some people swear by top round cooked for under 12 hours, others find up to 3 days is ideal. It's really a matter of getting to know the specific type of cut your butcher or grocery store usually carries. If you want more tips for cooking top round, I recommend this thread in our facebook group.

I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.

Note: You can learn more about top round from my How to Sous Vide Top Round article or view all my sous vide beef articles.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

131°F Sous Vide Top Round Tacos Recipe

  • Published: March 25, 2019
  • By Jason Logsdon
  • Cooks: 131°F (55°C) for 2 to 3 days
  • Serves: 4

Ingredients for 131°F Sous Vide Top Round Tacos

Sous vide top round tacos 5

  • For the Sous Vide Top Round

  • 1 to 2 pounds top round (450 to 900g)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin

  • To Assemble

  • 8 corn tortillas
  • 1 red bell pepper, roasted and sliced
  • 1 poblano pepper, roasted and sliced
  • 1 cup cooked corn kernels
  • 1 onion, sliced and sauteed
  • 1 radish, sliced
  • 1 cup watercress
  • 1 lime, cut into eighths

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Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Cooking Instructions for 131°F Sous Vide Top Round Tacos

For the Sous Vide Top Round

Preheat a water bath to 131°F (55°C).

Sous vide top round salad 6

Mix together the spices in a bowl. Lightly salt and pepper the top round then sprinkle with the spices. Place the meat in a sous vide bag then seal. Place the bag in the water bath and cook for 2 to 3 days, until tenderized.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

To Assemble

Take the sous vide bag out of the water and remove the cooked top round. Dry it off thoroughly using paper towels or a dish cloth. Lightly salt the top round then quickly sear it for 1 to 2 minutes per side, until just browned, then remove from the heat. Cut the top round into bite-sized pieces or slices.

Place a corn tortilla on a plate. Add some slices of the top round then top with the vegetables. Sprinkle with the watercress then squeeze the lime over the top and serve.

  • Sous vide top round salad 14
  • Sous vide top round tacos 8

Nutritional Information for 131°F Sous Vide Top Round Tacos

  • Calories: 399
  • Fat: 2g
  • Protein: 12g
  • Carbohydrate: 84g
  • Fiber: 7g
  • Sugar: 8g
  • Cholesterol: 0mg

Want Great Sous Vide Recipes?

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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