Tomahawk Flameado* Recipe
42oz, Queso Fundido, Housemade Corn Tortillas, Chile Padrón
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Ingredients
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For the Tomahawk Steak
For the Queso Fundido
For the Housemade Corn Tortillas
For the Chile Padrón
Method
Cooking the Tomahawk Steak
- 1
- 2
- 3
Grill the Steak
Place the steak on the grill and sear for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check the internal temperature.
- 4
Making the Queso Fundido
- 5
Cook the Chorizo
In a skillet over medium heat, cook the chorizo until browned and cooked through, about 5-7 minutes. Drain excess fat.
- 6
Melt the Cheese
In a separate oven-safe skillet, combine Chihuahua cheese, Monterey Jack cheese, and cooked chorizo. Cook over low heat until the cheese is melted and bubbly, about 5 minutes.
- 7
Add Jalapeños and Cilantro
Stir in the diced jalapeños and chopped cilantro. Remove from heat.
Making the Housemade Corn Tortillas
- 8
Mix the Dough
In a mixing bowl, combine masa harina and salt. Gradually add water, mixing until a soft dough forms.
- 9
Shape the Tortillas
Divide the dough into 8 equal portions and roll each portion into a ball. Flatten each ball with a tortilla press or a rolling pin to form tortillas.
- 10
Cook the Tortillas
Heat a dry skillet over medium-high heat. Cook each tortilla for about 1-2 minutes on each side until lightly browned and cooked through.
