Asadero Cheese and Steak Tacos Recipe

4.55 from 11 votes

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!

Prep Time15

Cook Time15

Total Time30

Course: Main Dish

Cuisine: Mexican

Servings: Tacos

Calories: 547kcal

Author: Linda

Ingredients

1 pound beef tenderloin cut into 3/4 inch cubes
1 medium white onion sliced into small strips
2 medium poblano peppers sliced into small strips
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

Instructions

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 your tacos. Add melted Asadero cheese into the middle of each tortilla, then top with the steak, onion, and peppers. Finally garnish with fresh cilantro and lime juice if desired.

Video

Notes

To store this recipe, separate the cheese from the meat and vegetables and place into airtight containers in your fridge for 2-3 days.

To reheat this recipe, you can do so on the stovetop over medium heat or in your microwave until everything has warmed through.

Nutrition