# Cheesy Hatch Carne Asada Tacos

Cheesy Hatch Carne Asada Tacos are a perfect combination of two of my favorite, Chicken Alfredo and Lasagna.

- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- 1.5 tablespoons Hugo Maggie
- 1.5 tablespoons soy sauce
- 2 tablespoons avocado oil
- 1 juice lime
- 0.5 juice orange
- 2 teaspoons garlic salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 0.5 teaspoon salt
- 2 pounds ranchera steak
- 5 hatch or Anaheim peppers
- 5 tomatillos
- 1 small piece onion
- 1 jalapeño or chile serrano
- 1 garlic clove
- 1 handful cilantro
- Taco flour tortillas
- Queso Oaxaca

## Instructions

1. To a bowl, add Hugo Maggie, soy sauce, avocado oil, the juice of one lime, the juice of half an orange or one small little orange, 2 teaspoons of garlic salt, 1 teaspoon of ground cumin, chili powder, oregano, black pepper, and half a teaspoon of salt.
2. Mix it all until everything is well combined.
3. Pour the marinade over 2 pounds of ranchera steak, making sure to fully coat each piece of steak.
4. Cover the meat and allow it to marinate overnight or for at least 2 hours.
5. Take the marinated meat out of the refrigerator and allow it to come to room temperature.
6. Over high heat, roast five hatch or Anaheim peppers, along with five tomatillos, a small piece of onion, and one jalapeño or chile serrano, ensuring they are nicely roasted all around.
7. Once the tomatillos have changed color, transfer them to the blender cup, along with the chile serrano or jalapeño, and piece of onion.
8. When the chiles are nice and roasted, transfer them to a plate and cover them to sweat.
9. To the blender cup with the tomatillos and peppers, add one garlic clove, a handful of cilantro, and half a teaspoon of salt.
10. Blend until smooth to make the salsa.
11. Set the salsa aside.
12. After a few minutes, peel the roasted chiles.
13. Remove the stem and seeds from the chiles, then cut them into strips and then little squares.
14. Set the prepared chiles aside.
15. Heat up your pan over high heat.
16. Once nice and hot, place your steaks in the pan and cook them 2 minutes per side.
17. After 2 minutes, remove the steaks from the heat and repeat the process with the rest of the steaks.
18. Chop the cooked steak.
19. Return the chopped meat to the pan over medium-high heat.
20. Add the roasted peppers to the meat and cook them together for a minute.
21. After the minute, add the salsa and mix it together.
22. Allow it to cook for a few minutes.
23. After a couple of minutes, top it with queso Oaxaca and allow the cheese to melt.
24. Once the cheese melts, serve and enjoy.

## Equipment

- bowl
- blender cup
- plate
- pan

## Tips

- Taste the marinade before adding the salt.

## Source

- Original video: https://www.facebook.com/share/v/1C7DiSPjtV/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/b3be1a3e-4745-4ee5-9e50-4dc1a0c281d3
- Extracted: 2026-01-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt