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Crispy Cheese Tortilla Beef Tacos
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Crispy Cheese Tortilla Beef Tacos

Are you a flour or corn tortilla kind of person? I like both, but you know what is also amazing, Crispy Cheese Tortilla Beef Tacos!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Hispanic
Servings: 4 people
Author: Derek Wolf
Cost: $40



  • 2-3 Hanger Steaks or Flank Steaks
  • 1.5 tbsp of Gaucho Steakhouse ground
  • 1.5 tsp of Canola Oil

Taco Filling:

  • 3 cups of Monterey Jack Cheese shredded
  • 2 tsp of Chile Con Limon
  • ½ of a Red Onion sliced
  • 2.5 tbsp of Cilantro chopped
  • 2-3 tbsp of Sour Cream
  • 2-3 tbsp of Salsa Verde
  • 2-3 Limes juiced


  • In a blender, add the Gaucho Steakhouse rub (or your favorite steak seasoning). Blend until smooth. Lather your hanger steaks in oil then season thoroughly. Set aside until ready to cook. In a bowl, mix the monterey jack cheese and the chile con limon.
  • Preheat your grill to high heat for direct grilling (around 400F).
  • Add your steaks to the grill and cook for about 4 minutes per side or until they are 125F internal. When done, pull the steaks off and rest for 5 minutes. When ready, slice the steaks against the grain and set aside.
  • Preheat a skillet/plancha to medium high heat (about 375F). Add a little oil to the skillet, grab a handful of cheese and place on to the skillet. Pat the cheese down a little to flatten and repeat adding cheese to the skillet for your desired amount of taco shells. Cook the shells until they begin to caramelize on the bottom (about 2-3 minutes). Flip the cheese shells over and continue cooking for another 1-2 minutes.
  • Top each taco with steak, red onion, sour cream, salsa verde and chopped cilantro. Pull off the heat, serve and enjoy!