My Second Favorite Taco from Mexico City

By Ethan Chlebowski · 20 min

Ingredients

Instructions

1. Season the steak slices with adobo seasoning and set aside.
2. Lightly oil a griddle or pan, then sear the steak over high heat until browned and cooked through.
3. Place a nonstick pan over medium heat. Spread a handful of cheese in the centre into a uniform circle about the width of your tortilla.
4. Leave it undisturbed until it melts into a circle and the bottom browns; the fat will separate from the cheese, helping it fry.
5. Meanwhile, warm the tortillas.
6. Once the edges of the cheese circle are golden brown, place a serving of meat in a line across it.
7. Fold the cheese over the meat like an enchilada, using a spatula. The cheese should be crispy outside but still soft enough to wrap.
8. Transfer the cheese-wrapped meat to a warm tortilla and top with crema, hot sauce and pickled onions. Serve warm.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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