Steak Tacos with Salsa Roja and Chile Cheese Crisp

The method

1. 01

   Roast tomatoes, onion, and jalapeño at 450°F until softened and lightly charred, about 20–25 minutes.

2. 02

   In a skillet over medium heat, add 1 tsp oil, guajillo chiles, ancho chiles, and garlic. Toast for 1–2 minutes until fragrant, turning often so they don’t burn. Cover with hot water and soak for 10 minutes.

3. 03

   Remove stems from chiles and blend with roasted vegetables, garlic, and a splash of soaking liquid until smooth. Season with salt. Blend in sour cream if desired.

4. 04

   Char Anaheim peppers in 1 TBSP oil until blistered and softened. Cover and steam for 10 minutes. Peel, split, remove seeds, and flatten.

5. 05

   Generously salt steak and grill over high heat for 3–4 minutes per side for medium-rare. Rest for 10 minutes, then chop finely.

6. 06

   Heat a cast iron skillet or griddle. Add Oaxaca and Chihuahua cheese, then press in flattened Anaheim peppers. Cook until melted and crisp around the edges.

7. 07

   Warm tortillas. Fill with chile cheese crisp, chopped steak, and salsa roja.