I’m still on my tailgate food run and the season hasn’t even started, but man am I going to be ready with all these burgers, here, here and here and nachos – here, here and here. Now I’m throwing this Carne Asada Taco Melt in the mix.
Sure, I could have just stuck with a traditional taco, but why?
Nope. Instead, I’m throwing grilled bread and ooey-gooey habanero cheese into it.
Don’t get me wrong, tacos are a big thing around my home—but changing it up once in a while is a good thing. Especially, when it turns out as well as these melts did.
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
1 limes, juiced
1/2 orange, juiced
1 tablespoon white vinegar
1/4 cup olive oil
Filling
1 1/4 cup diced vine ripened tomatoes, about 3 tomatoes
1 cup diced avocado, about avocados
1/4 cup cilantro finely chopped
Assembly
8 slices bread
8 slices of Tillamook Habanero Cheddar Cheese
Instructions
To make carne asada: In a blender combine and process garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake well to combine. Place the steak in a baking dish and pour sauce on top. Transfer to refrigerate and let marinate for at least six hours.
Heat grill pan over medium-high heat. Brush the grates with a little oil. Remove steak from marinade and season both sides with salt and pepper. Grill the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal and then chop to 1/4-inch pieces.
To make filling: Toss carne asada with tomatoes, avocado and cilantro.
Assemble and cook: Spread 1 teaspoon of mayonnaise on outside of one slice. Place mayo side down and layer with a slice of cheese and filling. Place second slice of bread on top and spread another teaspoon of mayonnaise on top. Cook until golden brown, about 3 minutes. Flip until bread is golden brown and cheese is melted, about 3 minutes.
So yes, I insist that you give it a try—tailgating or not.
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Oh my gosh, Matt! You are just killing it with the sandwiches and burgers lately. You are certainly ready for football season. I’m behind, as always. 🙂
“grilled bread and ooey-gooey habanero cheese” THAT IS MY LANGUAGEOF LOVE.
These sandwiches look INSANE, and I wish 4 would just fly into my mouth RIGHT NOW. Pinned!
I am SO glad you decided to ditch the tradition taco route and make these melts instead, Matt! These are ooey, gooey, cheesy, beefy Perfection! Face Stuffing madness! Love it! Pinned! Cheers, buddy!
Leave a comment & rate this recipe
If you love this recipe, please consider leaving a star rating and review. Star ratings help people discover my recipes online. Your support means a great deal to me.
16 comments to " Carne Asada Taco Melt "