What do you get when you cross a taco with a quesadilla? Some might call them tacodillas or quesatacos, but here in our small town we know them as Caprichos. Caprichos have all the fillings of a traditional Mexican street taco like carne asada, beans, chopped onion, and cilantro AND each capricho is stuffed with lots of ooey, gooey melted cheese.
Like most traditional Mexican tacos, Caprichos can be served with a variety of meat fillings like chorizo, pork al pastor, grilled chicken and my personal favorite: carne asada (grilled steak). With Cinco de Mayo just around the corner I thought I'd show a little #ThrowbackThursday love to this taco/quesadilla that would be perfect to serve at any fiesta. Next time you find yourself unable to decide between tacos or quesadillas for dinner, remember that Caprichos will satisfy your craving for both in one delicious taco quesadilla. (Or quesadilla taco.)
- 2 cups cooked pinto beans
- 2 lbs. thin-cut steak
- 24 corn tortillas
- 3 cups crumbled queso fresco
- Chopped red onion (for garnish)
- Chopped cilantro (for garnish)
- Roasted Tomatillo & Chile de Árbol Salsa or your favorite salsa
Heat pinto beans in a medium saucepan; set aside. To make the quesadillas, heat the corn tortillas on a comal or griddle until soft and pliable. Sprinkle 1/4 cup crumbled queso fresco onto 12 of the tortillas and cover with the remaining corn tortillas.
Season meat with salt and black pepper. Brown the thin-cut steaks to desired doneness on a griddle or skillet over medium-high heat. Remove steaks to a cutting board and roughly chop into bite-size pieces.
Heat the quesadillas on a comal and griddle over medium-low heat for about 2 minutes per side or until the cheese has completely melted.
To serve the caprichos spoon about 3 tablespoons of the chopped steak in center of each quesadilla. Top with cooked beans, chopped red onion, chopped cilantro, and your favorite salsa. Enjoy!