Carne Asada-Style Cheese Crust Tacos Recipe

Introduction

These Carne Asada-Style Cheese Crust Tacos bring a delicious twist to traditional tacos by adding a crispy cheese crust that enhances every bite. Featuring seasoned chuck roast and a smoky salsa verde, they’re perfect for an impressive weeknight dinner or casual gathering.

Ingredients

• 2 lbs finely chopped chuck roast or taco meat from butcher
• 1 medium sweet onion, finely diced
• 1-2 tablespoons Loisa Sazón or your favorite taco seasoning
• 6 tomatillos, husked
• 2 jalapeños
• 2 cloves garlic
• 3 green onions
• Small handful cilantro
• 2-3 chipotle peppers in adobo
• 1 teaspoon Loisa Sazón (optional)
• Salt and black pepper to taste
• Yellow street corn tortillas
• 1-2 cups shredded Monterey Jack cheese
• Fresh cilantro, chopped (for garnish)
• White onion, diced (for garnish)
• Lime wedges (for serving)

Instructions

1. Step 1: Heat a griddle or skillet to high heat. Char tomatillos, jalapeños, garlic, and green onions for 8 to 10 minutes until blistered and blackened in spots.
2. Step 2: Transfer the charred vegetables to a blender. Add fresh cilantro, chipotle peppers in adobo, optional Loisa Sazón, salt, and pepper. Blend until smooth and set aside.
3. Step 3: Heat the griddle to high heat again. Spread the chopped chuck roast in an even layer. Season with 1 to 2 tablespoons Loisa Sazón. Add diced sweet onion on top.
4. Step 4: Cook undisturbed for 3 to 4 minutes. Then mix and chop with a spatula. Continue cooking for 10 to 15 minutes until browned and cooked through. Reduce heat to low to keep warm.
5. Step 5: Reduce the griddle heat to low. Sprinkle about ¼ cup Monterey Jack cheese on the griddle. Let it melt for 45 seconds to 1 minute.
6. Step 6: Place a corn tortilla on top of the melted cheese and press gently. Let it crisp for 45 seconds to 1 minute until the cheese turns golden brown.
7. Step 7: Flip the tortilla. Add 2 to 3 oz of the seasoned meat to one half. Fold the tortilla in half so the cheese crust is on the outside.
8. Step 8: Repeat the process for the remaining tacos. Top each taco with chopped cilantro, diced white onion, smoky salsa verde, and a squeeze of fresh lime juice. Serve immediately.

Tips & Variations

• Use a cast iron skillet or griddle for best cheese crust results and even cooking.
• Substitute Monterey Jack with Oaxaca or a mild melting cheese if preferred.
• Adjust chipotle peppers in the salsa verde to control the smoky heat level.
• For extra crunch, add pickled jalapeños or radishes as garnish.

Storage

Store leftover meat and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat the meat gently on a skillet over low heat. Cheese crust tacos are best enjoyed fresh and are not recommended for reheating as the crust loses its crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for the seasoned meat?

Yes, you can use flank steak or skirt steak finely chopped for a similar texture and flavor, but cook times may vary slightly.

How do I make this recipe vegetarian?

Replace the meat with sautéed mushrooms or seasoned tofu, and prepare the smoky salsa verde as directed. The cheese crust and tortillas remain the same for a delicious vegetarian option.

Carne Asada-Style Cheese Crust Tacos Recipe

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★★★★★

4.5 from 119 reviews

• Author: Rafael
• Total Time: 45 minutes
• Yield: 8 tacos 1x

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Description

These Carne Asada-Style Cheese Crust Tacos feature tender, finely chopped chuck roast seasoned with Loisa Sazón and topped with a smoky, charred tomatillo and chipotle salsa verde. The tacos are uniquely crafted with a crispy cheese crust on the outside of yellow street corn tortillas, adding a delightful crunch and rich flavor to every bite. Garnished with fresh cilantro, diced white onion, and a squeeze of lime, these tacos bring authentic Mexican street food flavors to your home kitchen.

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Ingredients

Scale 1x2x3x

Seasoned Meat

• 2 lbs finely chopped chuck roast or taco meat from butcher
• 1 medium sweet onion, finely diced
• 1–2 tablespoons Loisa Sazón or Loisa Sazón de Mi Tierra or your favorite taco seasoning

Smoky Salsa Verde

• 6 tomatillos, husked
• 2 jalapeños
• 2 cloves garlic
• 3 green onions
• Small handful cilantro
• 2–3 chipotle peppers in adobo
• 1 teaspoon Loisa Sazón (optional)
• Salt and black pepper, to taste

Cheese Crust Tacos

• Yellow street corn tortillas
• 1–2 cups shredded Monterey Jack cheese

Garnish

• Fresh cilantro, chopped
• White onion, diced
• Lime wedges

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Instructions

1. Char the Vegetables: Heat a griddle or skillet to high heat. Place the tomatillos, jalapeños, garlic cloves, and green onions directly on the surface and char them for 8 to 10 minutes until blistered and blackened in spots.
2. Prepare Smoky Salsa Verde: Transfer the charred vegetables to a blender. Add fresh cilantro, chipotle peppers in adobo, optional Loisa Sazón, salt, and black pepper. Blend until smooth. Set aside.
3. Cook Seasoned Meat: Heat the griddle to high heat again. Spread 2 lbs of chopped chuck roast in an even layer on the griddle and sprinkle with 1 to 2 tablespoons of Loisa Sazón. Add the diced sweet onion on top. Cook undisturbed for 3 to 4 minutes, then mix and chop the meat with a spatula. Continue cooking and stirring for 10 to 15 minutes until browned and cooked through. Reduce heat to low to keep warm.
4. Make the Cheese Crust: Lower the griddle heat to low. Sprinkle about ¼ cup Monterey Jack cheese onto the griddle and let it melt for 45 seconds to 1 minute.
5. Assemble Tacos with Cheese Crust: Place a yellow street corn tortilla on top of the melted cheese and gently press down. Let it crisp for 45 seconds to 1 minute until the cheese turns golden brown and forms a crust.
6. Fill and Fold Tacos: Flip the tortilla over. Spoon 2 to 3 ounces of the seasoned meat onto one half of the tortilla, then fold it in half so the cheese crust is on the outside, creating a crispy, flavorful taco shell.
7. Repeat and Garnish: Repeat the cheese crust and filling process for the remaining tortillas. Serve the tacos immediately topped with fresh cilantro, diced white onion, smoky salsa verde, and a squeeze of lime juice.

Notes

• Use a hot griddle or cast-iron skillet for best results in charring and crisping.
• Adjust the amount of chipotle peppers in salsa verde for desired smoky heat.
• Ensure the cheese is fully melted before placing the tortilla for optimal crust formation.
• These tacos are best served fresh to retain the crispy cheese crust texture.
• Loisa Sazón can be substituted with your favorite taco seasoning blend if unavailable.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Keywords: Carne Asada Tacos, Cheese Crust Tacos, Mexican Street Food, Tomatillo Salsa Verde, Monterey Jack Cheese Tacos, Griddled Tacos, Spicy Salsa Verde, Taco Recipe