Ingredients
Directions
- For the beef fajita, season with salt, pepper. Let rest in the cooler for 30 minutes. Rub the skirt steak with oil and grill 4 minutes each side. Once done lets rest you will slice and add to the tlayudas after it has cooked.
- For the tlayudas, place the street corn dip on the crust and sprinkle with the mozzarella/provolone blend. Bake in the oven at 400 degrees on the oven rack or flat stone oven for 6–8 minutes.
- To Finish the tlayuda, slice the skirt steak against the grain about 1/4 inch thick. Arrange on the tlayuda and garnish with the cilantro, diced red onion, cotija cheese, and the salsa macha. Cut into 8 pieces and enjoy.
Ingredient availability varies by location*
