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Meximelt-Style Beef Soft Tacos
Rachel Kim

Meximelt-Style Beef Soft Tacos

The old Meximelt was essentially a soft taco steamed until the cheese fused with the beef. Pico de gallo supplies the fresh edge, but it must be drained. Wrap the finished tacos briefly so steam can soften the tortilla.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 6 small flour tortillas
  • 1 1/2 cups prepared seasoned beef base
  • 1 1/2 cups shredded Mexican cheese blend
  • 3/4 cup drained pico de gallo

Method
 

  1. Warm the tortillas until flexible.
  2. Reheat the seasoned beef to 165°F.
  3. Divide the beef and cheese among the tortillas.
  4. Add 2 tablespoons well-drained pico de gallo to each.
  5. Fold the tortillas and wrap each loosely in parchment for 2 minutes.
  6. Unwrap and serve once the cheese has softened into the beef.