Costra tacos (steak wrapped in a crisp cheese crust)

Heat the griddle.

Put a handful of the frozen sliced steak on the griddle, sprinkle with adobo seasoning, break up the frozen pieces and set a press on top; cook until lightly browned.

Grate the cheese.

Heat a nonstick pan on low and melt the cheese in it, one taco at a time.

Let the fat render out of the cheese so it fries and browns the bottom into a crisp crust while the inside stays a little gooey.

Put the steak in the center and, once the crust lifts without breaking, curl the cheese up and over the steak.

Warm the tortillas and transfer the cheese-wrapped steak onto them; wipe the pan before the next one.

Garnish with a drizzle of crema, serrano hot sauce and pickled onions.