Description
A bold fusion of charred corn masa, tender beef, and melty cheese in a modern Tex-Mex style. Fire-charred beef, chipotle broth, and a creamy mozzarella-Oaxaca cheese blend create a gooey, satisfying bite with smoky depth and tangy brightness.
Ingredients
450g beef skirt steak
1 large red onion
2 bell peppers (red or green)
2 chipotle peppers in adobo sauce
1 cup low-moisture mozzarella cheese
1 cup Oaxaca cheese
1/2 cup tomato salsa
1/4 cup chopped cilantro
4 charred corn masa taco shells
1 cup thinly sliced radishes, lemon juice, salt
1 tbsp olive oil
Instructions
1. Render red onion and bell peppers in olive oil until caramelized
2. Sear beef skirt steak over high heat until charred, about 3 minutes per side
3. Deglaze pan with chipotle in adobo sauce and 1/4 cup water, simmer 10-12 minutes
4. Combine mozzarella and Oaxaca cheese in shallow dish
5. Layer meat mixture in taco shells, top with cheese
6. Broil 5-7 minutes until cheese melts
7. Toss radishes with lemon juice and salt for slaw
8. Assemble tacos with radish slaw, salsa, and cilantro
Notes
Use butchers recommending dry-aged beef for enhanced flavor
Chipotle’s fiery residue may stain surfaces
Substitute cabbage slaw if radishes not available
Reheat in air fryer for crisper shells
- Prep Time: 15
- Cook Time: 25
- Category: Lunch
- Method: Stir-frying
- Cuisine: Modern Tex-Mex
Nutrition
- Serving Size: 1 taco
- Calories: 475
- Sugar: 6g
- Sodium: 1800mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg