7 Roma tomatoes
2/3 onion, divided
2 green chiles, seedless
1 garlic clove
1 teaspoon beef bouillon powder
3 ribeye steaks
2 tablespoons white vinegar
1 pkg. mozzarella or asadero cheese
12 corn tortillas
1 tablespoon olive oil
1 tablespoon Worcester Sauce
Lime juice from 2 or 3 limes, plus more for serving
Finely chopped cilantro, to taste
Salt, black pepper, and fajita seasoning
- Fresh Salsa: Dice 3 tomatoes, 1/3 onion, and 1 green chile. Mix together, adding salt, olive oil, pepper, cilantro, and lime juice. Refrigerate until serving.
- Roasted Salsa: Place 4 tomatoes and 1 green chile on a baking sheet and broil, turning once, until slightly blackened. Blend together tomatoes and green chile, garlic clove, and 1/3 onion, salt, and bouillon.
- Steak Volcano: Rub steak with salt, pepper, fajita seasoning, and Worcester Sauce. Grill over medium-high heat, turning once, steak is cooked. Meanwhile, add cheese to tortillas and grill until cheese is melted and tortillas are lightly charred. Cut steak into small pieces and place on top of tortilla; serving with warm roasted salsa, fresh salsa, and limes, if desired. Serve immediately, refrigerate leftovers.