El Tacote
New York Strip Steak, Chihuahua Cheese, Avocado Salsa, Pico de Gallo, Chicharrón, Flour Tortillas
Chef Alam Menzed of Apapacho Taqueria | Washington, D.C.
Yield: 4 servings
Adapted by StarChefs | January 2026 | Photo: Will Blunt
INGREDIENTS
Avocado Salsa:
50 grams white onions
8 tomatillos
3 jalapeños, stemmed
1 bunch cilantro
Juice of 1 lime
3 avocados
Kosher salt
Pico de Gallo:
400 grams tomatoes, seeded and diced
200 grams brunoise red onions
200 grams chiffonade cilantro leaves
Brunoise jalapeños
Lime juice
Kosher salt
To Assemble and Serve:
Two 12-ounce New York strip steaks
Kosher salt
Eight 7-inch flour tortillas
320 grams shredded Chihuahua cheese
Crumbled chicharrón
Lime wedges
METHOD
For the Avocado Salsa:
In a Vitamix Commercial blender, combine onions, tomatillos, jalapeños, cilantro, and lime juice. Blend until just combined. Add avocados and purée until smooth. Season with salt. Transfer to an airtight container and refrigerate.
For the Pico de Gallo:
In a mixing bowl, combine tomatoes, onions, and cilantro. Add desired amount jalapeños. Season with lime juice and salt. Stir to combine. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Prepare and heat a grill to maximum heat. Place steak on a clean work surface and generously season with salt. Grill to medium doneness. Remove from heat and let rest. Once rested, cut into 1-centimeter cubes. Set aside. In a sauté pan, warm 2 flour tortillas until soft. Set aside. In a separate large nonstick sauté pan over medium-high heat, place 80 grams cheese in a strip. Cook until cheese is lightly melted and crisped. Add steak and let sear. Place tortillas on top of cheese-steak mixture. Carefully flip. Repeat with remaining tortillas, cheese, and steak. Transfer tacote to a serving plate. Top with desired amount Pico de Gallo and Avocado Salsa. Finish with chicharrón. Serve with lime wedges.
