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Crispy Queso Steak Tacos 🌮
These are the tacos that ruined regular tacos for me. You crisp a layer of melty Chihuahua cheese right in the pan, press a tortilla and seasoned flank steak into it, and fold it all up so every bite has a lacy, golden cheese crust. They come together in twenty minutes, and I promise the first one won’t make it to the plate.
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Equipment
- 1 Mixing Bowl
- 1 Frying Pan
Ingredients
Makes 12-15 Tacos
- 2 lb Flank Steak or Sirloin – Beef taco meat, cubed into small pieces.
- 1/4 cup Cilantro chopped
- 1/4 cup White onion or Yellow onion, chopped
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Menudo spice mix
- 1 tsp Salt
- 1 tsp Sazon
- 1 whole Lime juice
Spice Mix
- 1 tsp Oregano
- 1 tsp Chili powder
- 1 tsp Cumin
To Assemble
- 4 tbsp Avocado oil divided
- 3 cups Chihuahua cheese or mozzarella cheese, shredded
- 1-2 whole Packages of corn tortillas
Optional toppings
- Cilantro
- Onions
- Salsa
- Sour cream
- Tomatoes
- Lettuce
Instructions
- In a bowl, combine taco meat, cilantro, onion, all spices, and juice of lime.
- Mix well
- NOTE: If you'd like you can allow it to sit for 20-30 minutes to marinate, but it's not necessary.
- In a frying pan, heat 1 tbsp oil on medium-high heat.
- Add seasoned taco meat and cook for about 7 minutes total, or until steak is cooked through. If there is still liquid in pan, allow to simmer until most of it is gone. Once done, remove from pan into a bowl.
- In the same frying pan you cooked the meat, heat 1 tbsp oil on medium heat.
- Add tortillas and cook each side for 1-2 minutes.
- Once both sides have been cooked, add about 1/4 cup cheese and cook until mostly melted.
- NOTE: You can fold them in half at this point if you'd like. repeat until all tortillas have been cooked with cheese.
- Add steak taco meat then topping of your choice.
- Enjoy!
Notes
Nutrition
Tips for Making This Recipe
Let the cheese crisp before folding. Give the cheese a minute or two to melt and turn golden and lacy in the pan before you add the tortilla; that crust is the whole magic. Slice the steak thin against the grain. Cutting across the muscle fibers keeps the flank steak tender instead of chewy. Use a nonstick or well-seasoned pan. The crispy cheese wants to stick, so a good surface and a thin film of oil let you flip the taco cleanly.
Frequently Asked Questions
How do I get that crispy cheese crust to work?
Sprinkle the cheese straight onto the hot pan and let it melt and bubble until the edges go golden and lacy before pressing the tortilla on top. As it cools slightly it fuses to the tortilla and crisps into a crust.
What cut of steak is best?
Flank steak is my pick for flavor and value, sliced thin against the grain. Skirt steak works too; both stay tender when cut correctly.
What cheese crisps best?
Chihuahua cheese melts and crisps beautifully. Monterey Jack, Oaxaca, or a low-moisture mozzarella are good stand-ins if you can’t find it.
Corn or flour tortillas?
Corn is traditional and crisps up nicely against the cheese, but flour works if that’s what your family prefers. Warm them first so they fold without cracking.
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