Quesatacos de Bistec
These Quesatacos de Bistec are the ultimate cheesy, hearty taco upgrade. Tender beef is seasoned with Spanglish Asadero Ranchero Steak Seasoning and cooked until juicy, then sandwiched between two melty, crispy cheese-filled tortillas. Topped with fresh guacamole, sautéed onions, and a bold roasted tomatillo salsa, every bite delivers layers of cheesy, savory, and spicy flavor.
A fun twist on classic tacos, this recipe is perfect for taco night, family dinners, or anytime you want a little extra cheesy indulgence.
These Quesatacos de Bistec are the ultimate cheesy, hearty taco upgrade. Tender beef is seasoned with Spanglish Asadero Ranchero Steak Seasoning and cooked until juicy, then sandwiched between two melty, crispy cheese-filled tortillas. Topped with fresh guacamole, sautéed onions, and a bold roasted tomatillo salsa, every bite delivers layers of cheesy, savory, and spicy flavor.
A fun twist on classic tacos, this recipe is perfect for taco night, family dinners, or anytime you want a little extra cheesy indulgence.
Ingredients
For the Steak
2 lb beef (your preferred cut), diced or thinly sliced
A drizzle of oil
Salt and black pepper, to taste
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 garlic
Salt, to taste
To Assemble
Corn tortillas
Shredded melting cheese (Oaxaca, Monterey Jack, or mozzarella)
1 onion, thinly sliced
A little oil
Instructions
Heat a large skillet over medium heat and add a drizzle of oil. Add the beef and season with salt, black pepper, and Spanglish Asadero Ranchero Steak seasoning. Mix well to evenly coat the meat. Cover and cook over medium-low heat until fully cooked and the 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 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, seasoning with a little black pepper, until 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.
