Tlayudas con Arrachera y Quesillo

Tlayudas con Arrachera y Quesillo ingredients

• 0.75 lb skirt steak (arrachera)
• 2 tbsp lime juice
• 2 tbsp orange juice
• 2 cloves garlic
• 0.25 cup white onion
• 2 tbsp fresh cilantro
• 0.5 tsp ground cumin
• 0.5 tsp dried oregano
• 0.75 tsp salt
• 0.5 tsp black pepper
• 1 tbsp olive oil

How to make Tlayudas con Arrachera y Quesillo

1. To marinate the arrachera, place 0.75 lb skirt steak in a shallow dish or resealable bag. In a small bowl, whisk together 2 tbsp lime juice, 2 tbsp orange juice, 2 minced garlic cloves, 1/4 cup finely chopped white onion, 2 tbsp chopped fresh cilantro, 0.5 tsp ground cumin, 0.5 tsp dried oregano, 0.75 tsp salt, 0.5 tsp black pepper, and 1 tbsp olive oil. Pour the marinade over the steak, ensuring it's fully coated. Marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
2. Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Remove the steak from the marinade, allowing any excess to drip off. Grill the skirt steak for 3-5 minutes per side for medium-rare, or longer for desired doneness. Skirt steak cooks quickly due to its thinness. Transfer the cooked steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
3. While the steak rests, prepare the tlayudas. Lightly brush both sides of 2 large corn tortillas (tlayudas) with 1 tbsp vegetable oil. If using smaller tortillas, use 4-6. Heat a large comal or non-stick skillet over medium heat. Cook each tortilla for 2-3 minutes per side until it starts to become slightly crisp but is still pliable. They should not be fully hard yet.
4. Remove the tortillas from the heat. Spread a thin layer of 2 tbsp asiento (pork lard paste) or refried black beans over one side of each partially cooked tortilla. Return the tortillas to the comal/skillet, spread-side up, and continue cooking over medium-low heat for another 5-8 minutes. The goal is for the tortillas to become uniformly crispy and firm, resembling a large cracker.
5. Once the tlayudas are crispy, transfer them to serving plates. Immediately arrange 0.75 cup shredded quesillo (Oaxacan string cheese) or mozzarella evenly over the hot bean-covered surface, allowing the cheese to slightly melt.
6. Top the cheesy tlayudas with the thinly sliced arrachera. Distribute 1 cup shredded cabbage, 0.25 cup thinly sliced radishes, and 0.5 cup sliced avocado evenly over the steak.
7. Finish by drizzling with 2-4 tbsp salsa roja (your favorite store-bought or homemade). Serve the Tlayudas con Arrachera y Quesillo immediately as a hearty and flavorful Mexican lunch.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.