Encremadas con Bistec de Res

For the salsa

1. Roast the tomatoes, serrano chiles, onion, and garlic cloves on a hot griddle until nicely charred on all sides.

2. Grind the roasted onion, garlic, and a pinch of salt together in a molcajete or mortar.

3. Add the roasted serrano chiles and grind until well blended into the mixture.

4. Chop the roasted tomatoes into smaller pieces and grind them into the molcajete sauce until reaching a rustic salsa consistency.

5. Pour the cream over the salsa and stir well to combine into a creamy sauce.

For the steak

6. Heat the oil in a skillet over medium-high heat.

7. Add the beef steaks, season with salt, and sear until browned and cooked through to your liking, turning halfway through.

8. Remove the cooked steaks and set aside on a plate.

For the encremadas and serving

9. Dip a warm corn tortilla into the molcajete salsa to coat both sides.

10. Place the coated tortilla on a serving plate, open it, fill with a portion of crumbled cheese, and fold it over.

11. Repeat with the remaining tortillas and cheese to make all the encremadas.

12. Top the folded encremadas with additional crumbled cheese.

13. Serve alongside the hot refried beans and cooked beef steak.