Beef
No items found.
Quesatacos de Bistec
Prep
cook
total
Ingredients
For the steak:
- 2 lbs beef (your preferred cut), diced or thinly sliced
- A drizzle of oil
- Salt and black pepper, to taste
- 2 tablespoons Spanglish Asadero Ranchero Steak Seasoning
For the guacamole:
- 1 avocado
- Salt and black pepper, to taste
- Chopped onion
- Chopped cilantro
- Fresh lime juice
For the salsa:
- 12 tomatillos
- 4 puya chiles
- 3 árbol chiles
- 1 small piece of garlic
- Salt, to taste
To assemble:
- Corn tortillas
- Shredded melting cheese (Oaxaca, Monterey Jack, or mozzarella)
- 1 onion, thinly sliced
- A little oil
Ranchero Steak
Directions
- Heat a large skillet over medium heat and add a drizzle of oil. Add the beef and season with salt, black pepper, and 2 tablespoons of Spanglish Asadero Ranchero Steak seasoning. Mix well to evenly coat the meat. Cover and cook over medium-low heat until the meat is fully cooked and its juices have reduced.
- While the meat cooks, prepare the guacamole. Mash the avocado in a molcajete or bowl, then add salt, black pepper, chopped onion, cilantro, and fresh lime juice. Mix until well combined.
- To make the salsa, boil the tomatillos, puya chiles, and árbol chiles until softened. Transfer them to a blender with the garlic and salt, then blend until smooth.
- Once the meat is almost done, push it to one side of the skillet. Add a little more oil to the empty side and cook the sliced onion. Season with a little black pepper and sauté until the onions become soft and translucent.
- To assemble the quesatacos, lightly grease a hot griddle or skillet with oil. Place one corn tortilla on the griddle, sprinkle with shredded cheese, then top with a second tortilla. Cook until the cheese melts, then flip and cook the other side until lightly golden and crispy.
- Fill each cheesy tortilla with the guacamole, cooked steak, sautéed onions, and salsa.
