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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 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
35g
Carbs
87g
Calories
690
Fat
22g
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, Zucchini, Onion, Jasmine Rice, Peas, Kosher Salt, Jalapeno Peppers, Chicken Base, Buttom Mushroom, Tomatillo, Lemon Juice, Red Bell Pepper, Canola Oil
Reviews
4.2
Based on 140 reviews
Kathy Mills · 12/03/24
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About Santiago Lopez
My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.
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