Steak taco with a costra de queso (cheese crust)

Heat a pan, ideally non-stick, over medium heat; spread a small amount of grated light-flavored cheese about the size of a tortilla.

As the cheese melts and starts to brown, lay two warm tortillas on top.

Scoop up the crisping cheese from the edges and flip the whole thing over, crust side up.

Lay skirt steak mixed with a little roasted poblano and caramelized onion over the crust.

Finish with a little roasted tomatillo salsa verde, white onion and cilantro.