Cheesy Poblano Steak Tacos
These Cheesy Poblano Steak Tacos bring bold, smoky flavor with a cheesy twist to your taco night. Tender arrachera steak is marinated in fresh lime and orange juice and seasoned with Spanglish Asadero Ranchero Steak Seasoning, then grilled alongside charred poblano peppers. Melty cheese crisped to golden perfection wraps around the poblanos, creating an irresistible cheesy crust before everything is piled onto warm tortillas with fresh onion, cilantro, and a smoky tomatillo salsa.
A fun, indulgent twist on classic steak tacos, this recipe is perfect for a backyard cookout or anytime you want to elevate taco night with something a little extra.
These Cheesy Poblano Steak Tacos bring bold, smoky flavor with a cheesy twist to your taco night. Tender arrachera steak is marinated in fresh lime and orange juice and seasoned with Spanglish Asadero Ranchero Steak Seasoning, then grilled alongside charred poblano peppers. Melty cheese crisped to golden perfection wraps around the poblanos, creating an irresistible cheesy crust before everything is piled onto warm tortillas with fresh onion, cilantro, and a smoky tomatillo salsa.
A fun, indulgent twist on classic steak tacos, this recipe is perfect for a backyard cookout or anytime you want to elevate taco night with something a little extra.
Ingredients
For the Tacos
Arrachera steak
Poblano peppers
Shredded cheese
Fresh orange
Fresh lime
Onion, for garnish
Cilantro, for garnish
Salsa (recipe below)
For the Salsa
Fresh tomatillos
Jalapeños
Serranos, for extra spice
Onion
Garlic
Cilantro
1 can beer
Maggi sauce
Instructions
Squeeze fresh lime and orange juice over the steak.
Season liberally with Spanglish Asadero Ranchero Steak seasoning.
On a grill over high heat, cook the poblano peppers along with the steak until your preferred doneness.
Remove the steak when finished and let rest.
For the poblanos, blister both sides, then place in a bag to sweat for 10 minutes. Peel the skin off before the next step.
In a skillet or pan over medium heat, add the cheese and top with a poblano that's been sliced in half.
Once the cheese is crispy on the bottom and perfectly melted on top, add it to a warm tortilla.
Dice the rested steak and add it to the tortillas along with the cheese and poblanos.
Top with diced onion, cilantro, and the salsa.
For the salsa, add oil to a skillet over medium heat and cook the tomatillos, jalapeños, serranos, garlic, and onion until nicely blistered.
Transfer everything to a blender along with the cilantro, Spanglish Asadero Golden Garlic seasoning, Maggi sauce, and beer.
Blend until you reach your desired consistency.
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