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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
