Description
These Crispy Cheese Carne Asada Tacos combine tender, seasoned carne asada beef with a crispy cheese shell that adds a delightful crunch. Perfect for a quick and flavorful meal, these tacos are enhanced with the smoky richness of Oaxaca cheese and complemented by classic toppings like guacamole, salsa, cilantro, and onions.
Ingredients
Beef
- 1 1/2 pounds beef taco meat (finely diced or cubed carne asada)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Cheese Tortilla Shells
- 1 to 1 1/2 cups shredded Oaxaca cheese (or Monterey Jack or mozzarella)
- 8 corn tortillas
Optional Toppings
- Guacamole
- Salsa
- Cilantro
- Onions
- Grilled cebollitas (small green onions)
- Chile de Árbol Salsa
- Ice-cold chelada (beer with lime and salt)
Instructions
- Season the beef: Sprinkle the finely diced or cubed beef taco meat with salt, black pepper, garlic powder, and onion powder. Stir thoroughly until the meat is evenly coated with all the seasonings, ensuring every bite is flavorful.
- Cook the beef: Heat a large skillet over medium-high heat. Add the seasoned beef and cook it for about 10 minutes, turning occasionally. Cook until the meat is browned all over and cooked through, producing flavorful, tender carne asada.
- Prepare the cheese shells: Heat a comal or a nonstick skillet over medium heat. Sprinkle roughly 1/4 cup of shredded Oaxaca cheese directly onto the skillet in a circular shape about the size of a tortilla. Allow the cheese to melt and cook until it gets golden and crispy around the edges, which gives the shell a wonderful crunch.
- Assemble the taco shell: Place one corn tortilla on top of the melted cheese. When the cheese sticks to the tortilla, gently flip the entire assembly so the tortilla side is down and the cheese crisps up beautifully on the outside, forming a sturdy and crispy shell for the taco.
- Fill and garnish: Fill each cheese-crisped tortilla with the cooked carne asada beef. Add your favorite toppings such as guacamole, fresh salsa, chopped cilantro, and diced onions to complement the rich flavors.
- Serve: Serve the tacos warm alongside grilled cebollitas, Chile de Árbol Salsa, and an ice-cold chelada for an authentic and irresistible Mexican meal experience.
Notes
- Oaxaca cheese can be substituted with Monterey Jack or mozzarella for a similar melting and crisping texture.
- Using a nonstick skillet or comal helps achieve the perfect crispy cheese shell without sticking.
- Adjust seasoning on the beef according to your taste preferences.
- For added smoky flavor, consider grilling the carne asada meat instead of pan-cooking.
- These tacos are best enjoyed fresh and warm to maintain the cheese's crispiness.
