Steak Tacos with Crispy Cheese Skirt and Green Salsa
Homemade corn tortillas fried onto a lacy skirt of crispy quesillo, topped with paper-thin seared ribeye and a creamy avocado-tomatillo salsa. Every bite is crunchy, cheesy and beefy, with bright lime and cilantro.
- 60 min (30 prep · 30 cook)
- 4 servings (6-8 tacos)
- $$$
- involved
- Mexican
Scan with your phone or iPad camera to open this recipe there.
Ingredients
Green Salsa
Corn Tortillas
Steak Tacos
Equipment: blender, tortilla press, flat griddle or 2 cast iron skillets
Method
- Make the salsa
- 1
Char the tomatillos and jalapeño directly over a gas flame (3-5 minutes, turning constantly) or under the broiler (about 6 minutes, turning regularly) until blackened all over.
- 2
Transfer to a bowl, cover with plastic wrap and let steam for a few minutes, then rub off the blackened skins with a damp paper towel.
- 3
Blend the tomatillos and jalapeño with the onion, avocado, cilantro, a pinch of salt and the lime juice until completely smooth; taste and add more salt if needed. Refrigerate until serving.
- Make the tortillas
- 4
Mix the masa harina, salt and warm water by hand into a shaggy dough, then knead into a smooth, soft ball.
- 5
Pinch off 40-50 g pieces and press in a tortilla press lined with greased plastic wrap to about 1/4 inch (0.6 cm) thick.
- 6
Cook each tortilla on a preheated griddle over medium heat for about 45 seconds, flip and cook 15-30 seconds more. Keep warm wrapped in a clean kitchen towel while you cook the rest.
- Cook the tacos
- 7
Heat a griddle spanning two burners, one at medium and one at medium-high (or use two cast iron pans). Scatter a handful of grated cheese on the medium side in a tortilla-sized circle; once it melts and bubbles, press a tortilla on top.
- 8
Meanwhile, lay one slice of beef flat on the medium-high side, season with salt and pepper and sear undisturbed about 1 minute until browned. Flip, season again and cook 30 seconds more.
- 9
When the cheese under the tortilla is golden brown and crisp, flip it cheese-side up, lay the beef on top and move the taco off the heat. Repeat with the remaining tortillas, cheese and beef.
- Assemble
- 10
Top each taco with a spoonful of green salsa, a sprinkle of onion and a few cilantro leaves. Squeeze lime over just before eating.
Tips
- Shabu-shabu beef from an Asian grocer is the easiest option, since slicing ribeye thin enough by hand is very hard.
- If slicing your own, partially freeze a boneless rib roast and cut with a meat slicer or very sharp thin knife.
- If the slices are small, fan and overlap a few pieces so the beef covers the whole tortilla.
- The page lists '2 cups (240 ml)' of water, which don't match; add warm water gradually until the dough is soft and not sticky, roughly 1 1/2-2 cups.
- The salsa keeps in an airtight container in the fridge for 3-4 days.
- Store-bought corn tortillas (6-8) work if you don't want to make your own.
- Wait for the cheese to turn golden and crisp before flipping, or the skirt will tear and stick.
