Cheesy Hatch chile carne asada tacos with roasted tomatillo salsa
Cooking Con Claudia · ♥ 5.3K likes · 81.8K views · 5 min video
Read about hot peppers (chiles) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tsp chili powder
- 1 tsp oregano
- 1 tsp black pepper
- 1½ tbsp jugo maggi
- 1½ tbsp soy sauce
- 2 tbsp avocado oil
- 1 whole lime
- ½ whole orange
Mix the jugo maggi, soy sauce, avocado oil, lime juice, orange juice, garlic salt, cumin, chili powder, oregano, black pepper and salt in a bowl.
Mixing the marinade
- 2 tsp garlic salt
- 1 tsp ground cumin
- ½ tsp salt
- 2 lb ranchera
Pour over the ranchera steak, coat every piece, cover and marinate overnight or at least two hours.
- 5 whole hatch or Anaheim peppers
- 5 whole tomatillos
- 1 piece onion
Over high heat, roast the Hatch peppers, tomatillos, piece of onion and jalapeno or serrano all around.
- 1 whole jalapeno or chile serrano
When the tomatillos change color, move them with the chile and onion to the blender cup. Cover the roasted Hatch chiles on a plate so they sweat.
- 1 cloves garlic clove
- cilantro
- ½ tsp salt
Add a garlic clove, a handful of cilantro and half a teaspoon of salt to the blender; blend smooth and set the salsa aside.
Peel the chiles, remove stems and seeds, cut into strips and then small squares.
Chop the steak. Return it to the pan over medium-high heat with the roasted peppers for a minute.
Combining with salsa and melting the cheese
- queso Oaxaca
Add the salsa, reserving a little, and cook a few minutes. Top with queso Oaxaca and let it melt.
Serve, optionally topped with lime juice, the reserved salsa verde, onion and cilantro.
Tasting and toppings