Name: Luna | Modern Mexicans Steak Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 count Güera flour tortillas (large, 10–12"); 1 lb Cooked grilled steak, thinly sliced; 0.5 lb Cooked grilled chicken, thinly sliced (optional — use instead of or with steak); 2 cups Monterey Jack cheese, shredded; 2 tbs Vegetable oil or butter (for griddling); 2 tbs Olive oil; 2 tbs Lime juice; 2 cloves Garlic, minced; 1 tsp Ground cumin; 1 tsp Chili powder; 1 tsp Salt; 0.5 tsp Black pepper; 2 cups Mexican red rice (cooked); 0.5 cups Queso fresco or crumbled cotija (for topping); 0.5 cups Pico de gallo or chopped tomatoes; 2 tbs Pickled jalapeños (optional); 2 tbs Fresh cilantro, chopped; 4 count Lime wedges (for serving); 0.5 cups Sour cream or Mexican crema; 0.5 cups Salsa verde or roja

Method

Seasoning & marinade (if cooking steak/chicken from raw)

Combine olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper in a bowl to make a marinade.

If using raw steak (flank, skirt or sirloin) or raw chicken, place protein in the marinade and refrigerate for at least 30 minutes up to 4 hours. If already cooked, skip to the next section.

Cook steak & chicken (if needed)

Heat a grill or a heavy skillet over medium-high heat. Remove protein from marinade and let excess drip off.

For steak: grill or sear 3–5 minutes per side for medium-rare to medium (thickness dependent). For chicken breasts: cook 6–8 minutes per side until internal temperature reaches 165°F (74°C).

Transfer cooked protein to a cutting board and let rest 5–7 minutes, then thinly slice against the grain into bite-sized strips.

Prepare Mexican rice & toppings

If using leftover or packaged Mexican red rice, reheat gently in a saucepan with a splash of water or chicken broth until warm. Keep covered and warm.

Crumble queso fresco or cotija and chop cilantro. Prepare pico de gallo or have salsa ready.

Assemble & grill the tortilla stuffed with cheese and meat

Heat a large skillet or griddle to medium. Add 1 tablespoon vegetable oil or butter and let it melt, coating the surface.

Place one Güera tortilla on a flat surface. Sprinkle about 0.5 cup shredded Monterey Jack evenly over half of the tortilla (this helps it melt and act like glue).

Top the cheese with a quarter of the sliced steak (about 4 oz) and, if using, a portion of sliced chicken (about 2 oz). Distribute evenly. Fold the tortilla over to enclose the filling (creating a half-moon).

Transfer the stuffed tortilla to the hot skillet. Cook 2–3 minutes per side until the tortilla is golden and crisp and the cheese is melted, pressing gently with a spatula. Repeat for remaining tortillas, adding more oil/butter as needed.

Plate & top Mexican-style

Place one grilled stuffed tortilla on each plate.

Spoon about 0.5 cup warm Mexican red rice alongside or partially on top of the tortilla as desired.

Top the tortilla with a tablespoon or two of pico de gallo or chopped tomatoes, sprinkle 2 tablespoons crumbled queso fresco/cotija over each, add a teaspoon or two of pickled jalapeños if using, and scatter fresh cilantro.

Finish with a drizzle of sour cream or crema and salsa if desired. Serve with a lime wedge to squeeze over.