Instructions

1. 1

   In a medium bowl, combine the finely diced skirt steak with the carne asada seasoning and vegetable oil. Mix thoroughly to ensure the meat is evenly coated. Set aside to marinate while preparing other components.

   ⏱️ 5 min

   
2. 2

   In a small bowl, whisk together the mayonnaise, sriracha sauce, and chipotle in adobo paste until smooth and well combined. Set aside.

   ⏱️ 3 min

   
3. 3

   Prepare your toppings: finely chop the fresh cilantro and finely dice the white onion. Keep them separate.

   ⏱️ 5 min

   
4. 4

   Heat a large griddle or heavy-bottomed skillet over medium-high heat until hot. Add the seasoned carne asada in an even layer and cook, stirring occasionally, until beautifully browned and slightly crispy, about 7-10 minutes. Remove the cooked meat from the griddle and set aside.

   ⏱️ 10 min•🌡️ 375

   
5. 5

   Reduce the griddle heat to medium. Place a few corn tortillas on the griddle to warm for about 30 seconds per side. Once warm, top each tortilla with a generous layer of shredded Monterey Jack cheese. Allow the cheese to melt and slightly bubble, about 1-2 minutes.

   ⏱️ 5 min•🌡️ 325

   
6. 6

   Once the cheese is melted, spoon a portion of the cooked carne asada over the cheese on each tortilla. Sprinkle with fresh chopped cilantro and diced white onion.

   ⏱️ 2 min

   
7. 7

   Generously drizzle the prepared spicy mayo over the fillings on each tortilla.

   ⏱️ 1 min

   
8. 8

   Using tongs or a spatula, carefully fold each quesataco in half. Press down gently to help crisp the tortilla and allow any exposed cheese to form a delicious crust. Cook for another 1-2 minutes per side until golden brown and crispy.

   ⏱️ 4 min•🌡️ 325

   
9. 9

   Remove the finished quesatacos from the griddle and serve immediately. Repeat with remaining tortillas and ingredients.

   

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Nutrition Facts (per serving)