My Second Favorite Taco from Mexico City

Por Ethan Chlebowski · 20 min

Ingredientes

Modo de preparo

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.

Resumido do vídeo de Ethan Chlebowski. Assista para ver os detalhes.

Mais receitas com

Carne bovinaTortilhaTortilha de milhoQueijo monterey jackCebola em conserva