La Rosa De Guadalupe Recipe
Flour tortilla, diced steak, Chihuahua cheese and avocado slice.
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Ingredients
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Tortillas
Steak Filling
Cheese & Toppings
Finish & Service
Method
Tortillas
- 1
Warm tortillas
Heat a large cast-iron skillet or griddle over medium-high heat. Brush each flour tortilla lightly with melted butter or a thin film of oil. Warm tortillas in the skillet 20–30 seconds per side until pliable and slightly golden. Keep wrapped in a clean towel to stay warm while you prepare fillings.
Steak Filling
- 2
Prepare steak
Pat the diced steak dry with paper towels so it sears rather than steams. Season evenly with kosher salt, black pepper and ground cumin.
- 3
Cook steak
Heat 2 tablespoons vegetable oil in a heavy skillet over medium-high heat until shimmering. Add the diced steak in a single layer (work in batches if needed to avoid crowding). Cook undisturbed 2–3 minutes to brown, then stir and continue cooking another 2–3 minutes until browned and cooked through to desired doneness. Add minced garlic during the last 30–45 seconds and stir to combine. Remove from heat and transfer to a plate.
- 4
Finish steak
Once off heat, squeeze 1 tablespoon lime juice over the cooked steak and toss to coat. Taste and adjust seasoning with a pinch more salt if necessary.
Assembly & Toppings
- 5
Prepare avocado
Slice the avocado in half, remove the pit, then thinly slice or fan the flesh. Season lightly with a pinch of salt and a few drops of lime if desired.
- 6
Assemble tacos
Place a warm flour tortilla on a plate. Spoon about 2–3 tablespoons (approximately 2 oz) of diced steak down the center of each tortilla. Sprinkle about 1/4 cup shredded Chihuahua cheese over the hot steak so it softens/melts. Add 2–3 slices of avocado and a small sprinkle of chopped cilantro. If using, spoon a tablespoon or two of salsa roja or pico de gallo on top.
- 7
Serve
Serve immediately with lime wedges for squeezing. Repeat assembly for remaining tortillas and fillings. Leftover steak can be reheated quickly in a skillet before serving.