Bistec con Queso (Costra)

Beef and cheese taco is its name, but the main characteristic is the way its made. Costra, or crust, in this case refers to the cheese preparation. A local Mexican chain of taquerias came up with a way of taking a protein(chicken, beef, pork,etc...) grilling it and wrapping it with cheese which had been grilled directly on a flat top until it was browned and crispy.

This gloriously crunchy and juicy delight has lots of words to describe it. I'll try not to get long winded and keep to the basics. The beef is usually skirt steak, which is cut into thin strips and seasoned with salt and pepper, sauteed for a bit, then tossed in the middle of a piece of Mexican Manchego cheese. The cook waits for the cheese to get really browned and crispy, and while its still pliable he bends the edges and glues the Costra shut.

I took a flour tortilla, put in some guacamole, placed the bubbling Costra inside, followed by some lime and a little bit of salsa. As I bit into it I could feel the cool crispness of the salsa and the guac, followed by the hot crunchy cheese and its gooey center. The steak stayed moist and juicy, in the lava like center of cheese. The crust itself maintained its crispy form, for all of the 10 or 20 seconds it took me to eat it. Afterwards, a cheesy beef aftertaste lingered in my mouth, one that could only be curbed by another Bistec con Queso, and another, and another...... you get the picture.