![\"\"](\"http:\/\/isticharati.ma\/wp-content\/uploads\/2026\/05\/619339266_122178978362801073_1681693938132041011_n.jpg\")
<\/p>\n<\/p>\n
The Meats:<\/b><\/p>\n
1\/2 lb<\/b> Carne Asada (skirt steak or flank steak), finely chopped<\/p>\n
1\/4 lb<\/b> Mexican Chorizo<\/p>\n
1 tbsp<\/b> vegetable oil<\/p>\n
Salt and pepper<\/b> to taste<\/p>\n
The Assembly:<\/b><\/p>\n
2 large<\/b> Flour tortillas (Sonoran style works best)<\/p>\n
1 1\/2 cups<\/b> Oaxaca cheese or Monterey Jack, shredded<\/p>\n
1\/2 cup<\/b> Guacamole or salsa verde (as seen in the center of the photo)<\/p>\n
4-5 slices<\/b> of fresh cucumber (for serving)<\/p>\n <\/p>\n<\/div>\n Prepare the Meats:<\/b> In a large skillet over medium-high heat, cook the chorizo first, breaking it down into small bits. Once it starts to release its oil, add the chopped steak. Season with salt and pepper and sear until the steak is browned and cooked through. Remove from the pan and set aside.<\/p>\n Heat the Tortilla:<\/b> Clean the skillet and place a flour tortilla on it over medium heat. Let it warm for 30 seconds until it becomes pliable.<\/p>\n The Cheese & Meat Layer:<\/b> Sprinkle a generous layer of cheese over the entire tortilla. Once the cheese begins to melt, spread the meat mixture (the “Campechana” mix) evenly over the cheese.<\/p>\n The “Caramelo” Finish:<\/b> Place the second tortilla on top, or fold the large tortilla in half. Press down firmly with a spatula to ensure the cheese binds the meat and tortillas together. Flip carefully and cook until both sides of the tortilla are golden brown and crispy.<\/p>\n Add the Center Filling:<\/b> Carefully pull back the top layer (as shown in image_29958c.jpg<\/b>) and spread your guacamole or salsa verde directly onto the melted cheese and meat.<\/p>\n Serve:<\/b> Slice the Caramelo into wedges and serve on a plate with fresh cucumber slices to provide a cool, crunchy contrast to the rich, cheesy flavors.<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: The Meats: 1\/2 lb Carne Asada (skirt steak or flank steak), finely chopped 1\/4 lb Mexican Chorizo 1 tbsp vegetable oil Salt and pepper to taste The Assembly: 2 large Flour tortillas (Sonoran style works best) 1 1\/2 cups Oaxaca cheese or Monterey Jack, shredded 1\/2 cup Guacamole or salsa verde (as seen in […]<\/p>\n","protected":false},"author":1,"featured_media":5726,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5724","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"yoast_head":"\n\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/div>\nInstructions:<\/h1>\n