My Second Favorite Taco from Mexico City

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The costra is a taco made with a cheese crust wrapped around meat and it's a taco I think everyone should know how to make.
📃 RECIPE Link: www.ethanchlebowski.com/cooki...
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📚 Videos & Sources mentioned:
▪ Costra Example: • THIS is a Gaona Costra...
▪ My Mexico City Street Food video: • 24 Hours of Mexico Cit...
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USEFUL KITCHEN GEAR
🌡Thermapen Thermometer: alnk.to/6bSXCCG
🍳 Made In Wok I use: bit.ly/3rWUzWX
🥌 Budget Whetstone for sharpening: geni.us/1k6kComboWhetstone
🧂 Salt Pig: geni.us/SaltContainer
⚖ Scale: geni.us/FoodScale
🍴 Budget 8-inch Chef's knife: geni.us/BudgetChefKnife
🔪 Nicer 8-inch Chef Knife: geni.us/TojiroChefKnife
🧲 Magnetic Knife Rack: geni.us/MagneticKnifeRack
🥘 Cast iron griddle: geni.us/TheCastIronGriddle
📄 Baking Sheet: geni.us/NordicBakingSheet
🛒 Wire Rack: geni.us/WireRack
🍳 Saucepan: geni.us/Saucepan
🪓 Woodcutting board: geni.us/SolidWoodCuttingBoard
⏱ TIMESTAMPS:
0:00 Intro
0:59 Costra Blueprint
1:45 Why I use frozen steak & preparing it
3:26 What types of cheeses work well for the costra?
5:57 Cooking the steak
8:50 Melting the cheese & preparing the costra
🎵 Music by Epidemic Sound (free 30-day trial - Affiliate): share.epidemicsound.com/33cnNZ
MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](amazon.com/) and affiliated sites.

[@isaacmeier8777]

Shout out to the fridge camera. The whole filming setup seems so smooth.

[@FandZ23]

yes! fridge camera view was REALLY 🆒

[@cdolcourt]

​@@FandZ23 ii

[@The_Razielim]

Very old school Good Eats having the fridge cam, although I wouldn't recommend cutting out the back of your oven for the oven camera they did...

[@kriscastro]

i am a big fan of this 5-camera/casual realtime filming setup. obviously there's something to be said about really well-scripted, concise content with a heavy focus on great shots, but there is something very calming about watching someone cook in realtime and just talking almost like you're in conversation with viewers.

[@BillJBrasky]

I'm the opposite. I want something concise with less dead time. To each their own, I guess.

[@matthewhook3375]

I second this!

[@sergelemay1369]

I second Mr. Castro. Multi-cam this-is-how-it-actually-happened is a good variant.

[@n8dawg640]

Yes I’d absolutely love a video on how to freeze meats for quick meals, it’s something I’ve been trying but would love to see how you do it

[@eliwhite5548]

I've had the most success with shredded meats. So like pulled pork or shredded chicken. They also reheat well - they're in such small strands that if you microwave them, they don't get hot and cold spots. And they're great for tacos. I regularly cook (boil for about an hour; season while cooking, after tearing them apart, or when fixing your meal) 10 lbs of bone in chicken thighs, tear them apart, and freeze most of them. I've found that searing them adds basically no flavor, so I just boil them straight away.

[@yazeedalazzam3561]

My mom use this technique and it works, and when you need to cook it add whatever flavors you need

[@DeathByPineapp73]

Same!

[@atter219]

me too

[@mr.j7901]

I’ve got an idea on how to do it. After cutting up the meat, spread it out evenly on a baking sheet lined with something, probably parchment or wax paper. Pop it into the freezer til froze, break it up, bag it up, back into the freezer. I’m gunna try it after I go shopping next.

[@FlexNiko]

another easy trick is, putting the cheese in the pan, put the taco on top, wait for it to get crispy and take it out. the whole crispy cheese is stuck to the well heated taco and you can just place the meat etc inside 👍

[@EthanChlebowski]

100%, that's one of the variations I had too! I like this texture a bit better where the gooey cheese merges with the meat instead of the tortilla. So you get Soft tortilla > crispy cheese exterior > soft melty, cheese & meaty center.

[@ratzinc87]

@@EthanChlebowski I mean, you struggled taking the cheese and steak out of the pan with your method, I think it’s easier for folks not roasting their fingertips by doing it separately

[@christianwendt7852]

I don't understand this "that should be enough cheese" concept 😉

[@strang7739]

@@ratzinc87 tastes better though, worth the burnt fingers

[@nathanchase1297]

@@ratzinc87 You don't have to fold it with your fingers like he did. You can easily fold it with the spatula or just not fold it and lift it into the taco as is.

[@danilincks5809]

Please do make a video about freezing protein for meals! That would be so helpful! I especially worry about freezer burn so I want to see your take on that. Thanks for your work!

[@jetah]

vacuum seal and you'll never worry about freezer burns!

[@popefacto5945]

@@jetah Vaccum-sealed meat can still get freezer burned. It just takes a lot longer. The main drawback is that the slices will stick together (even if they're frozen before you bag them). Preparing individual portions will use a lot of bags and they won't cook evenly unless they're thawed first. I know these things from experience. You're best off slicing the meat (easier if it's partially frozen first), laying a single layer onto a lined tray (butcher's paper, parchment, or silicone), freezing it solid, then putting the frozen slices loosely into a freezer bag.

[@eliwhite5548]

freezer burn really isn't that bad. It takes a long time to get freezer burn and even then, if its just a little, the meat tastes fine. I've eaten steaks that were frozen straight in the grocery store package for over 6 months and I couldn't tell any difference from cooking them immediately after buying them.

[@popefacto5945]

@@eliwhite5548 When it's really bad, the texture and flavor of the meat will change. I had chicken breasts one time that were buried in the back of my freezer for an indeterminate length of time. Pretty much completely snow white with freezer burn on the surface. I figured a slow simmer (soup) would be the best cooking option. It was edible but just barely. I'd throw them out next time and put dry beans from the pantry in my soup.

[@shinykoffing1857]

I feel like the biggest endorsements he could ever give his food is the way he absolutely DEMOLISHES them at the end. Really makes me want to try it lol

[@kamo7293]

clean plate club is a mark of good food

[@jacobsears8770]

I think that's what had me try the poblano con queso (which might have been my first Ethan video). It looked amazing and then he absolutely trucked it

[@matthewhook3375]

The soccer-mom-enchilada video was the best for that, the way he demolished them was positively aggressive 🤣

[@DeathByPineapp73]

Ya these should be called “2 Bite Tacos” with how fast he ate them lol

[@DoYouLikeToastToo]

You are starting to nail down exactly what I have always loved about watching Kenji's POV cooking. Seeing the whole process makes it feel much more achievable than everything being laid out beforehand.

[@Weeman353]

Would like to see a video on freezing protein for sure.

[@bubrub23]

Actually yes that would be really nice

[@Aloumun1]

Even if it isn't freezing your own protein, the other option is the frozen meat section of a Korean grocer. I almost always have H-Mart thinly sliced short rib or pork belly in my freezer for basically this exact scenario, a quick taco or sandwich!

[@peterchrostowski6719]

The presliced frozen proteins is genius. Going to try prepping myself some chicken thighs and flank steak for the week using that method.

[@inakiperdomo5942]

Hey Ehtan! I've been a fan of the channel for quite some time. I'm from Mexico and I'm really glad that you made this video because I honestly think that "costras" are terribly underrated. I wanted to take the time to maybe give you a couple of pointers to make your life a little easier. I make costras at least 3 times a week and at least for me, these tips have been helpful: 1. I always use a non-stick pan just because if you don't time it just right you end up making a mess. 2. I like to use high heat. That way the cheese on the bottom can crisp up while the cheese on top stays gooey. 3. Lastly, I like to use that gooey cheese on top to make it stick to the tortilla. That way I don't have to deal with the hastle of folding the cheese around the protein (plus you can use the tortilla to press the cheese into the pan so the browning is uniform). I hope this helps!

[@mbrackmann8]

Fridge cam gives me Alton Brown Good Eats vibes. Love it.

[@mageyface]

I love how straightforward and easy to follow you are. I'm not into food creators that go overboard showcasing their personal brand and jokes at the expense of creating actually useful cooking content. BRAVO to you!! A breath of fresh air.

[@Hybridsixtynine]

This video is so refreshing to watch. It's got a warm weather kinda vibe to it, that fits on the sunny days in April. (It's a sunny afternoon in Germany rn :)

[@RaulComeGalleta]

Mexican here. From Chihuahua! Really like the way you don't make any video cut. And your way of being organized is a goal ! im not too far, really like it!

[@RaulComeGalleta]

One tip as a Mexican. Everytime heat your tortillas on both sides.

[@conradmrbenn]

made these immediately after watching. Absolutely great, quick, and easy. The crunch is unreal, and the pickled red onion adds an extra touch.

[@stevenh3880]

Yeah just found this video and made these- wow they are so good.

[@xDiaborosx]

I really dig seeing you mix things up with this new format. Great to see a simple recipe, start to finish, and amazing job keeping up the flow of conversation while doing it!

[@shurt703]

The quality and content of your videos keeps going up. This format in particular with multiple cameras is great. Keep em coming!

[@noahgarcia731]

I’m loving the new style of videos with the different cameras throughout! I’m sure there’s so much more work that go into the videos, planning, filming editing etc. but it’s definitely noticed and appreciated!

[@physicsfan314]

I really like the real-time cooking and moving around the kitchen - I'm glad to see this format return. And, that taco looks amazing.

[@cmetz49]

YES PLEASE, frozen protein video would be awesome! So helpful for quick meal making!

[@atter219]

I love the realistic display of exactly how long it takes to make. Including the shots of cleaning during the process really makes it feel approachable

[@rnk1094]

Yes to the video on how you freeze proteins for quick meals. Always looking for high quality shortcuts and I'm confident you don't skimp on flavor when you cut back on time.

[@DAGGETT062891]

I worked at a restaurant in San Diego called Puesto, which has a few locations. The head chef is from Mexico City and this is EXACTLY how they make thier tacos. It is VERY VERY good!

[@kelleywilliford]

Loving these videos! Would be GREAT to see a video on how to freeze proteins for quick meals.

[@mauigirlnokaoi_ts9837]

Love how your surfaces are all clean and uncluttered! also how you clean as you go, makes my heart happy!

[@bradcampbell624]

Those look fantastic! Immediately brings up other things to cook like that. Inside out chile relleno, ham & swiss, mushroom & onion... The possibilities....

[@terry5749]

Yes! Videos about quick meals are great! 😊 love your channel! 🎉

[@almightygoz21]

Using the Alton Brown refrigerator cam. Pure nostalgia.

[@brandoutmusic]

LOVE the new 5 cam styler, so real! would love these moving forward but ofc will support anything u make!

[@Nossimid]

Love the recipe and the format. Feels like you're really honing in a perfection of this new format type :)

[@infin1ty850]

This video was absolutely great because of how casual it was. It is exactly how I like to cook of I'm not trying to prepare an elaborate meal.

[@afz902k]

You can tell it's a Mexico City version because of the crema. I'd never put that in a taco, when sauce, onion (pickled, why not) and coriander are all you really need. Maybe add some pickled radish or roasted pineapple if you want more flavor. But eh what can I say, I was raised outside of the "cream zone" in Mexico.

[@gregross2532]

This video format is TV quality with actual good content

[@CoyoteDen]

Ethan really needs to come to northern Mexico to eat some tacos with us, he'd probably go insane with the percherones

[@CoyoteDen]

Ethan go to Sonora this is a aggresive suggestion

[@joreosuna650]

Northern tacos are the best tacos, don't care if chilangos swear that theirs are better

[@DeltaAssaultGaming]

He’s gone really north of northern Mexico. He’s in the US.

[@PankoBreading]

@@DeltaAssaultGaming "wait, is it all Mexico?" **Cocks gun** "It always has been cabrón"

[@singerofsongs468]

I love making tacos. When I have a recipe in mind, I always end up with leftover tortillas, cheese, etc. The best thing is you can combine tortillas and cheese with literally anything and it ends up pretty tasty. Chop up a green pepper, mix it with shredded cheese, throw it straight in a pan. Got leftover meat? Throw it in there too. Scoop that shit up with a tortilla when it’s crispy on the bottom. Top with refried beans if you feel like opening a can and heating them up. Got half an onion laying around? Chop it up and throw it in at literally any step in the above process. Put them on there raw if you like (I do sometimes!). Plus, tortillas keep for a reasonable amount of time. It’s kinda the perfect single-adult food.

[@mitchellh5869]

Protip: Using a similar technique, melt a little cheese onto the surface of a grilled cheese until it sticks, then flip that face down to brown. Grilled cheese with crunchy cheese outsides is next level.

[@Snake-filledChimp]

Never seen these before - very cool. I'll be making these for sure. Great tip with the frozen steak bits, too. Thanks, Ethan, and great work.

[@jacobdelvecchio1775]

Ethan! You are the man! We would love a video on how to freeze proteins for quick meals.

[@Dterror1]

I'm feeling lazy on a Sunday but have all these ingredients so I made it one and it's great. I'll be making these more, thanks!

[@bat_bite]

genuinely thank you for introducing me to this concept, i'm "big pot of beans for the week" balling on a budget right now and this really gave it a massive and delicious refresh

[@i_m_missing]

This recipe could not have had better timing. I already have the ingredients for it, definitely gonna try and make this for lunch when I work from home this week!

[@HarithBK]

the thinly sliced salted meat is a lot like skav we have in sweden. then it is thinly sliced salted and smoked meat (but not hot enough to cook the meat) it is then typically frozen. this is comes from that natives of sweden who did it to preserve the meat with the limited salt they had. so during the winter it would freeze and they just cook it from frozen.

[@drowsylynx]

A video centered around how to freeze protein in general would be great. Freezer burn absolutely sucks, and often times it's not as simple as putting things in a freezer bag and chucking it in there.

[@Saurischian]

2:09 Yes, we would like a video on how to freeze proteins for quick meals. Please 🤘

[@joegreene1919]

I would definitely like a video on how you freeze proteins for quick meals. Would be so useful

[@timmowarner]

I LOVED this camera set up and these locations!

[@lolajacomino6574]

I made it even before I finished the video. Thank you so much, this is a winner 😊

[@cryptokirbydeletesnegative5345]

Thank you for sharing your knowledge with us

[@dansklrvids7303]

Made these tonight - fantastic! Thank you!

[@VerhoevenSimon]

Those look magnificent, and very nice production quality!

[@Cthu1hu]

Great video! Definitely going to try this recipe out! Would love to see a video about your tips on how to freeze meat

[@clintwedel5704]

I have made (a variation of) these for lunch 3 days in a row! So good with the extra crunch, thanks!

[@gustavodavila7192]

Ethan! Hermano, ya eres mexicano ! Waiting for your next video “I MOVED TO MEXICO”

[@mike89812]

great video. I really liked the timer and multiple camera angles. taking it to the next level!

[@r.k.2823]

Yes, PLEASE make the video about how you did the frozen steak. Love to see it.

[@pattypro5]

I lined two half sheet pans with parchment paper, and placed three mounds of cheese on each. Baked them at 350°F for 15-20 minutes, then proceeded. Perfection!

[@ucbronzewing]

I would LOVE a video on freezing protein!

[@ncrider2000]

Great idea on a video about freezing proteins! Yes! Please do that. Include safe freezing durations, things we can sous vide, thawing options, etc. Thanks!

[@futuredrhouse1913]

You take the biggest bites of food my man. It always cracks me up. Looks good.

[@VoltaDoMar]

thanks so much for posting this. When I went to San Diego, I was eating these everywhere, and they were the best tacos I've had. But most places where I live don't have this.

[@codyw912]

big yes to the videos about freezing protein for quick meals.

[@HALO-2304]

Definitely have to try these!

[@phattzdmann]

I love how Ethan can devour these in two bites, makes me feel like I'm not the only one...

[@kbmaure]

Yes! I would love a video on freezing proteins for quick meals.

[@thoughtsfocused2262]

Great new format Ethan.

[@christophervanmeier1648]

Yes on the pre-prepped proteins for later use!

[@rachelle2227]

Omg we love cheese over here in Wisconsin, I can’t wait to try this. Simple but genius.

[@imbykji]

Nice, but check this out. What if we put the tortilla on top of the melting cheese? Would help the cheese stay in place, and would leave enough fat to fry the tortilla when flipped.

[@PlumberryPuppet]

Thank you for sharing this taco. I don't understand why it's not more popular. I think it's so perfect for the American palate, however I rarely see it. There used to be one restaurant, not even all that near me, that served these, but it closed near the beginning of the pandemic. I try to tell everyone about these tacos, but now I can share your video.

[@emmanuellececchi8557]

yes for info about freezing protein for quick meal! Absolutely and... there is never too much cheese. Great recipe and cameras angle!

[@ready2cry]

would love a frozen meat video!! questions include: how to deal with freezer burn, do you have to defrost, are any specific kinds best to freeze??? wrt to the taco: looks DELICIOUS!!!! if we’re trying to minimize dishes, do you think it would work with cooking the steak first, putting it to the side and keeping warm, and toast the cheese on the same pan? maybe even taking turns? or would the fat content or something affect it? been a long time enjoyer of your vids and really appreciate all the thought and effort you put into them :)

[@giannicerri]

I'd watch a video from you about freezing meat. Even a whole video in your style on the best ways to freeze food, tested. Would definitely be in line with the rest of your meal prep videos!

[@babokaas]

Great video man! As always. I would love a video on how to freeze proteins for quick meals.

[@TheAciddragon069]

the melty crispy cheese technique works great with a fried egg as well. when you get the cheese to the point you put the steak on, just crack an egg onit and once the white starts to set wrap it o in a nice little pouch

[@thebiglimey]

Great video! The Costra always seems more popular in restaurants, most places just make tacos con queso, maybe because it's easier for street vendors/walking food. A Costra with Oaxaca cheese and birria is always a favourite with that lovely oily birria sauce....

[@EthanChlebowski]

A birria costra is an absolute unit.

[@processedsoy]

Please do a video on freezing proteins for quick meals! Would love to see that.

[@TheGunnellClan]

Hey! I'm unsure if that is the first time you put a visual timer for the ad, but from a viewing experience it was really nice. Sometimes ads can take up a large portion of time, making me want to skip them from the start. But when I saw the timer, it was relieving, I sat back and listened.

[@MelGibsonFan]

Stuff like this (despite being low carb), really emphasizes how Mexico overtook the US in obesity rates.

[@northsidedork_3043]

Yes please make a video on how you prepped the steak. I need new ideas

[@mvtx87]

I would be down for a video on how to prep protein ahead of time for quick meals. I loved the dry brine/flattening chicken video. Life changing to how i cook my chiken.

[@ropro9817]

Would you like a video on how to freeze proteins for quick meals? YES, PLEASE! 🤠

[@EthanChlebowski]

Love to hear it, I'll get it in the works!

[@ropro9817]

@@EthanChlebowski Thank you! Looking forward to it. Love your videos! ❤

[@gringott12]

I crossed Mexico three times, once hitchhiking, two times on motorcycle, north to south, twice Atlantic side, once up Pacific, then inland to Mexico City, then to AZ. I never encountered a taco for sale. Ever. This was in the first half of the 1980s.

[@alphaperez]

Ethan I have made your original Mexico City poblano taco SO many times. I use italian sausage, pepperjack and the peppers and it's such a delicious, easy dish to make. I'm gonna make this one too. btw you take the best bites...

[@jameshobbs]

I've never heard of a costra taco in Mexico but there's something called chicharrón de queso you can get at some taquerias which is this crispy cheese, often served with green sauce. It's amazing!

[@richiec6068]

ugh I love that griddle. I often find cast iron griddles in thrift stores but no carbon steel yet... that made in carbon steel is one of my holy grail finds, hoping one will turn up one of these days

[@kindablue1959]

I cut up hunks of meat into portion sizes (typically 2,4,6 oz) and freeze them. Then I can take out 1-2 for a meal, and defrost in the microwave for like 2 minutes. That's just enough time to make them easy to slice up without them being partially cooked, and then they can fully defrost over the next 3-5 minutes as I get everything else ready. I also do the same with pre-formed burgers - 2 minutes to mostly defrost, then 5 more on the countertop while the pan is heating.

[@melsyoutube]

i love the way this was filmed too

[@lucas_501]

hi im from mexico, great video as always. make sure to flip tortillas often while heating to prevent that weird flaking on one side, also high heat works best

[@NodeBoy1337]

Hey Ethan, love your vid, as usual. Would love to see you cook with more Vegetarian/vegan options! Lots of chef are missing out on this.

[@BrodyYYC]

It's funny you come out with this video today after I tested out cheese noodle lasagna for the first time last night. It worked great btw.

[@bhess1212]

That looks awesome! And pretty easy too

[@patrickp4571]

This was great, best cooking channel.

[@ckannan90]

Yes to a video on freezing prepped proteins (esp chicken)!

[@andygordon2055]

PLEASE do the video on freezing proteins! I always wonder if I should freeze my leftover meats before of after I cook them

[@jonahw1397]

A video about how to freeze proteins for quick meals would be great! and if it's better to cook them before freezing or not

[@Wusel92]

Protein freezing would be cool! What do you think about also doing something about Tofu? I've heard when you freeze it, it also changes textures which could be interesting as well.

[@devinmcmullin7203]

The multi camera approach is really separating you from the rest. Great stuff!

[@bluephreakr]

If you can, keeep your cheese in the wrapper while shredding it. It can help to stop your hands from getting greasy, but you can also use the plastic as a light-duty guard against skinning your fingers while grating.

[@DaisyMae404]

I made this an hour ago. I had to vary it a bit for my keto diet, but just the type of tortilla, and I didn't have those extremely tasty looking pickled onions. I do plan on making those at some point, but I didn't have any of the ingredients on hand and the meat I used a pulled chicken I had cooked in my Instant-pot just yesterday and used the same creme and a poblano salsa with quesadilla cheese. It was excellent. I can't wait to try with the onions in the future. I flipped the cheese up on one side, then rolled it to make it a bit easier. 😁🤤

[@robertallison9653]

Wow it looks amazing!!!