Steak Tacos with Crispy Cheese Skirt and Green Salsa

60 min · 4 servings (6-8 tacos) · involved · Mexican

Ingredients

Green Salsa

• 5 tomatillos, stemmed, papery husks removed
• 1 jalapeño, stemmed
• 1/2 white onion, roughly chopped
• 1 medium avocado, peeled and pitted
• 1/2 bunch cilantro
• kosher salt, to taste
• 2 limes, juiced

Corn Tortillas

• 2 cups (300 g) white corn masa harina
• kosher salt, to taste
• 2 cups warm water, add gradually (see tips)

Steak Tacos

• 1 lb (454 g) quesillo or Oaxaca cheese, grated
• 1 lb (454 g) ribeye, very thinly sliced, or thinly sliced shabu-shabu beef
• kosher salt and freshly cracked black pepper, to taste
• 1/2 white onion, 1/4-inch brunoise or very finely chopped
• 1/2 cup cilantro leaves, for garnish
• 2 limes, cut into cheeks

Method

1. Make the salsa
2. 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.
3. 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.
4. 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.
5. Make the tortillas
6. Mix the masa harina, salt and warm water by hand into a shaggy dough, then knead into a smooth, soft ball.
7. 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.
8. 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.
9. Cook the tacos
10. 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.
11. 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.
12. 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.
13. Assemble
14. 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.