The “costra” taco is a hidden gem I discovered in Mexico City. It’s incredibly easy to make, requiring only two main ingredients: melting cheese and your protein of choice. The best part? It’s ready in about 12 minutes, making it a perfect quick meal with maximum satisfaction. It’s also a great high-protein, low-carb option. I’ll share my process, including what makes a costra taco, why I use frozen steak, the best cheeses for the crust, why white corn tortillas are ideal, and why this taco offers one of the best textural experiences you can find.
The basic blueprint is simple: cook your protein, wrap it in melted cheese, crisp up the cheese, and add your favorite toppings. I’m keeping it simple with pickled onions, a green hot sauce, and Mexican crema, along with thinly sliced steak.
I’m using pre-sliced frozen steak, a trick I discovered when I had leftover ribeye. Slicing and freezing it for later makes for incredibly quick meals. A sprinkle of adobo seasoning adds a classic flavor.
For the cheese, a non-stick pan is key for easy release. Queso quesadilla, similar to Monterey Jack, is my choice, but any good melting cheese will work. Cheddar is an option, though its flavor can be a bit strong.
Grate the cheese, let it melt in the pan, then place the cooked steak in the center and wrap the melted cheese around it. This creates an unbelievably crispy and flavorful crust. This simple process yields an incredible textural experience that elevates this taco to another level.
I prefer white corn tortillas for the costra because they provide a beautiful contrast with the browned cheese. While the cheese melts, I quickly cook the steak. I keep the toppings minimal to let the cheese crust and steak flavor shine.
Crispy cheese costra taco with steak, crema, and pickled onions.
A low heat setting allows the cheese to melt and brown gradually, rendering the fat and creating that perfect crispy texture. You want to achieve a balance of gooey inside and crispy outside. The rendered fat essentially fries the bottom of the cheese, developing a deep brown crust.
Close-up of the cheese melting and browning in a non-stick pan for a costra taco.
Once the cheese is browned and crispy, carefully fold it over the steak. I briefly warm the tortillas to enhance their pliability.
The costra taco isn’t as common in Mexico City as some other varieties, but it’s a must-try whenever I see it on a menu. This simple combination of crispy cheese and flavorful filling is truly satisfying.
A drizzle of crema, a dash of serrano hot sauce, and a sprinkle of pickled onions add the finishing touches. This taco is a perfect weeknight dinner or a Taco Tuesday highlight.
Finished costra taco with steak, crema, pickled onions, and serrano hot sauce on a white corn tortilla.
The costra taco is a true culinary gem, offering both incredible flavor and a delightful textural experience. While it might not dethrone the poblano con queso taco as my absolute favorite, it’s definitely a close second. The flexibility of this taco, allowing for any protein and cheese combination, makes it a versatile and satisfying meal.
