Cachopo (Ham & Cheese Stuffed Steak)🥩🇪🇸

Start by getting thinly sliced Top Round Steak (or Top Sirloin) and pound them out extra thin. To the center of one piece of steak, add a layer of Serrano ham, then a layer of cheese (such as Havarti and Manchego). Top it off with another piece of steak and carefully pound out the edges to seal in the stuffing.

Prepare two separate plates: one with flour and one with breadcrumbs. Season both the flour and breadcrumbs very generously with sazon, garlic powder, paprika, salt, and pepper. Dip each Cachopo into the seasoned flour, then into whisked eggs, and finally pack on the seasoned breadcrumbs, making sure to seal everything in to prevent any cheese from leaking.

Let the breaded steaks rest in the fridge for 1 hour. After resting, fry the Cachopos in high heat oil at 320 degrees Fahrenheit (160 Celsius) or until golden brown. Let them rest on a cooling rack after frying. Serve the Cachopo sliced, typically paired with roasted peppers and French fries. Enjoy!