Fire up the Blackstone and get ready for cheesy, crispy perfection.
Author
Karina Garcia
Prep Time
15 minutes
Cook Time
20 minutes
Servings
4
Ingredients
2–2½ lbs beef for asada
4 tsp seasoning (your choice)
2½ tsp garlic powder
Juice of 2 blood oranges
Juice of 2 lemons
¾ cup fresh cilantro, finely chopped
2 tbsp oil (for cooking)
12–16 corn tortillas
3 cups shredded melting cheese (Oaxaca, mozzarella, or Mexican blend)
1 cup white onion, finely chopped
½ cup fresh cilantro, chopped
Oil (for tortillas and cheese shell)
Sour cream, to taste
Spicy red salsa, to taste
½ cup queso cotija, crumbled
Directions
In a large bowl, combine the beef, seasoning, garlic powder, blood orange juice, lemon juice, and cilantro. Mix well and let marinate for about 10 minutes.
Heat the griddle to medium-high and add oil. Cook the marinated beef until nicely charred on the outside and juicy inside.
Chop the cooked meat directly on the griddle into small pieces. Add the chopped onion and more cilantro, mixing well.
Warm the tortillas on the griddle with a little oil until soft and lightly golden.
To make the cheese shell, drizzle a small amount of oil onto the griddle and sprinkle a generous layer of cheese directly on the surface. Let it melt and crisp around the edges.
Place a warm tortilla on top of the melted cheese and press gently so it adheres. Cook until the cheese forms a crispy crust attached to the tortilla.
Top the cheese-crusted tortillas with the meat mixture.
Finish with sour cream, spicy red salsa, extra cilantro, and crumbled queso cotija.
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