Tlacualli's Fajita Steak & Cheese Tacos
These tacos take Chef Santiago back to Mexico City, where his favorite street food was always steak alambres tacos. Lucky for us, he's recreated this beloved dish alongside Chef Ruben for CookUnity. These comforting tacos feature marinated and grilled steak with fajita-style sautéed veggies, all topped with melted mozzarella cheese and a creamy habanero salsa on top and a good spicy sauce. Paired with rice and beans, it has just enough spice and heat to keep you coming back for bite after flavorful bite.
Nutritional facts
Protein
41g
Carbs
88g
Calories
770kcal
Fat
29g
Ingredients
Canned Pinto Beans, Flank Steak, Flour Tortilla, Canola and Olive Oil Blend, Yellow Bell Pepper, Habanero Peppers, Carrots, Plum Tomato, Canned Corn, Cilantro, Garlic, Achiote Paste, Mozzarella Cheese, Zucchini, Onion, Jasmine Rice, Peas, Kosher Salt, Jalapeno Peppers, Chicken Base, Buttom Mushroom, Tomatillo, Lemon Juice, Red Bell Pepper, Canola Oil
Contains milk, wheat, soybeans.
Reviews
4.2
Based on 291 reviews
Silvia · 08/30/25
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About Tlacualli .
Tlacualli is a Nahuatl (Uto-Aztecan language of Nahuatl people of Mexico) and signifies connection through food. Chef Santiago Lopez is native to Mexico; extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To this Chef, cooking is not just about putting a dish on the table. It's about passion, love, and subtlety in the preparation. It's finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony. Chef Lopez "love of cooking began 25 years ago at the age of 12 when he started working in restaurants in Mexico. Lopez found his true passion there and decided to dedicate himself to discovering great contrasts and diversity in gastronomy. He arrived in New York at the age of 20. Since then he has focused on developing his passion. His first experience was at a Mexican restaurant, La Hacienda. Lopez then assisted with the opening of the Dos Caminos Restaurant in New York. He went on to work at the Rosa Mexican Restaurant, where he trained the staff at the Atlanta opening, and ended his stay there as a pastry chef. After 25 years in this beautiful profession, this chefs have realized only one thing: he does not cook to live, he lives to cook.
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