Name: Volcano of arrachera
Prep time: 16 min
Cook time: 6 min
Yield: 4
Cuisine: Mexicana
Ingredients: vegetable oil; 1 kilo skirt steak; 3 tablespoons Worcestershire sauce; salt; pepper; 1 1/2 cups Oaxaca cheese, grated; 1 1/2 cups Manchego cheese, grated; 1 cup red onion, sliced, for the pickled onions; 1/4 cups pineapple, in small cubes, for the pickled onions; manzano chile, in thin strips, for the pickled onions; 3 tablespoons apple cider vinegar, for the pickled onions; salt, for the pickled onions; pepper, for the pickled onions; oregano, for the pickled onions; corn tostadas

Preparation

10 mins

6 mins

Low

Heat oil in a pan over medium heat, cook the arrachera with Worcestershire sauce, salt, and pepper for 3 minutes or until well cooked. Then, add the Oaxaca cheese and the Manchego cheese and cook for 3 more minutes or until the cheese melts. For the pickled onions: Mix the onions, pineapple, manzano chili, apple cider vinegar, salt, pepper, and oregano.