This Asadero Cheese and Steak Tacos recipe uses beef tenderloin, onions, poblano peppers, spices and a secret sauce on top of Mexican Asadero Cheese for a delicious, Tex-Mex Taco you will love!
These steak tacos look so delicious!
If you want to rock your Taco Tuesday, or any weekend get together with friends or family, then make these Asadero Cheese and Steak Tacos.
Once you try these, I think you will agree that this is the best steak taco recipe.
Just look at these ingredients!
The white ball of cheese in the photo above is Asadero cheese.
What is Asadero Cheese you ask?
Asadero cheese is a semi-soft, off-white, mild, Mexican cheese that is made from cow’s milk. This cheese melts well and becomes softly stringy when heated. Asadero is great melted on various foods, and can make your nachos, quesadillas, stuffed peppers and of course tacos more Mexican and less American. Asadero is available in braids, balls or rounds and is perfect for this recipe.
Do your best to find Asadero cheese in a Mexican supermarket if you have one near you. If not, many American supermarkets will have it. If you can’t find it, then you can use another Mexican cheese, Oaxaca, which is very similar. If you can’t find either, you can use any cheese you like, but for the stringy texture, string cheese is the best substitute because it is made with the same process as Asadero and you should be able to find that easily. Just wait to you see this wonderful, melty cheese in the video!
Okay, so what about the steak?
Well, this Mexican steak taco recipe doesn’t call for just any steak. It uses the best steak for tacos, which is beef tenderloin. Yes, you know that beef tenderloin is the cut used in filet mignon steaks! So, you could call this Asadero Cheese and Filet Mignon Tacos recipe! You can cook the steak to your liking, so if you want it medium rare, like I like mine, then go for it!
These are not the cheapest tacos, just the best, melt in your mouth steak tacos ever!
Those two ingredients are a great start, but these amazing asadero tacos need more, so we add onions and poblano pepper strips for some delicious crunchy veggies. These are added after the beef has cooked half way so that they are a little crunchy. If you like yours a little softer, feel free to start cooking them and then add the beef or cook them together at the same time.
We also need some steak taco seasoning so we will add flavorful spices and sauce. In this recipe, we use salt, pepper, minced garlic and soy sauce. Yes, that is correct. Soy sauce is a little secret in this beef tacos recipe that makes it simply divine!
Here is a look at the process for making these steak tacos.
How to Make the Best Steak Tacos
Slice the onion and poblanos into small strips.
Cut the beef tenderloin into 3/4-inch cubes.
Heat the canola oil in a large cast-iron skillet over medium heat.
Next, add the onion and poblano pepper strips and cook the beef the rest of the way. As noted above, if you like your steak rare or medium rare and/or if you want your onion and pepper cooked more, you can cook the onions and peppers first and then add the beef or start cooking them all at the same time.
Cook the beef until you like it.
Add the soy sauce, salt, ground black pepper and minced garlic and mix well just before you remove meat to serve.
In another pan, heat the asadero cheese over medium heat. When one side is melted, flip it over to melt the other side so that both sides are soft.
Assemble the tacos by putting one or two hot flour tortillas on each plate.
Make the tacos by first adding the melted asadero cheese onto the middle of the tortilla.
Optionally, garnish with cilantro and a squeeze of lime juice.
You are going to love these tacos so much! So, go ahead and plan to make these steak tacos this week. I know you will thank me for it later with a positive review and glowing comments!
Here’s the Recipe!
- 1 pound beef tenderloin
- 1 medium white onion
- 2 medium poblano peppers
- 1 ounce canola oil
- 3 ounces soy sauce
- 1/8 tsp salt, plus more to taste
- 1/4 tsp ground black pepper, plus more to taste
- 3 cloves minced garlic
- 6 ounces asadero cheese
- 8 soft taco sized flour tortillas (feel free to use corn if you prefer)
- Slice the onion and poblanos into small strips.
- Cut the beef tenderloin into 3/4-inch cubes.
- Heat the canola oil in a large cast-iron skillet over medium heat.
- After the oil is hot, add the beef tenderloin and cook it halfway to your liking of your steak.
- Next, add the onion and poblano pepper strips and cook the beef the rest of the way. Note, if you like your steak rare or medium rare and/or if you want your onion and pepper cooked more, you can cook the onions and peppers first and then add the beef or start cooking them all at the same time.
- Add the soy sauce, salt, ground black pepper and minced garlic and mix well just before you remove meat to serve.
- In another pan, heat the asadero cheese over medium heat. When one side is melted, flip it over to melt the other side so that both sides are soft.
- Assemble the tacos by putting one or two hot flour tortillas on each plate.
- Make the tacos by first adding the melted asadero cheese onto the middle of the tortilla, then add the meat with the onions and peppers.
- Optionally, garnish with cilantro and a squeeze of lime juice.
- Serve with guacamole if desired.
Amount Per Serving: Calories: 547|Total Fat: 35g|Saturated Fat: 14g|Trans Fat: 1g|Unsaturated Fat: 17g|Cholesterol: 95mg|Sodium: 1502mg|Carbohydrates: 28g|Fiber: 4g|Sugar: 3g|Protein: 30g|
Nutrition information has been auto-calculated for your convenience.
September 21, 2020 | Last Updated on October 2, 2020 by Linda