If you are a fan of Mexican snacks, then you won't be able to resist trying this campechano machete, a giant quesadilla filled with steak, cheese, and chilorio—it's finger-licking good!
Heat the oil in a skillet over medium-high heat, add the onion and cook until it becomes translucent. Next, add the steak, season with salt and pepper, cook until it changes color, and then add the chilorio. Mix everything well and cook for 3 minutes. Adjust the seasoning and remove from heat. Set aside.
For the dough: add the corn flour to a bowl, pour in the hot water, and knead with a wooden spatula until you have a smooth and workable mixture.
Then place half of a large plastic sheet on a clean surface.
Take enough dough and form an elongated piece, like a small baguette. Then, place the dough on the plastic, cover with another plastic sheet, and press or roll out the dough with a large tortilla press or rolling pin until forming the machete, approximately 60 cm long.
Cook the dough on a large griddle over medium heat for 2 minutes on each side, then fill with Oaxaca cheese, the steak, and the chilorio you cooked earlier, and fold like a quesadilla. Then, add lard to finish cooking and until the cheese melts.
Serve the campechano machete on a plate, cut it in half, and accompany with guacamole or your preferred salsa.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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