It’s Cinco de Mayo week and we are celebrating! Chef Gene and Robertino Jr are creating a delicious and authentic dish this week-- tacos and elotes! The best part? All the ingredients used are on sale!
Here is a quick and easy recipe for you to follow:
Marinated Steak Tacos
For the Tacos:
Marinated Taco or Fajita meat (we offer steak, chicken, or pastor in our meat department)
corn tortillas, warmed
Toppings:
Chopped knob onions
Chopped fresh cilantro
Homemade Guacamole (optional)
Avocado, sliced (optional)
crumbled Cotija cheese or queso fresco (optional)
Lime wedges, for serving
Instructions:
Cook the steak:
Preheat a grill pan medium-high heat. Cook the steak for 4-5 minutes per side for medium-rare, or to your desired doneness. Let the steak rest for 5-10 minutes before slicing.
Assemble the tacos:
Warm your corn tortillas according to package instructions.
Serve:
Build your tacos by placing steak on warmed tortillas. Top with chopped white onion, fresh cilantro, avocado slices (optional), crumbled Cotija cheese (optional), and a dollop of cilantro lime crema.
Serve with lime wedges for squeezing additional fresh lime juice on top.
Enjoy these delicious and flavorful steak tacos!
Ingredients:
6 ears fresh corn on the cob, husks partially removed (leave some of the husk on for grilling) 1 tablespoon vegetable oil, or melted butter (optional)
1/4 cup mayonnaise
1/4 cup Mexican crema (can substitute sour cream)
About 2 tsp of Taco Seasoning (can change amount depending on desired spice level)
Juice of 1/2 lime
1/2 cup crumbled Cotija cheese or Queso Fresco Fresh cilantro, chopped, (optional for garnish)
Tajín seasoning (optional for garnish)
Instructions: Prep the corn:
Pull back the husks of the corn cobs, leaving some of the inner husks intact. This helps protect the kernels while grilling. Remove any corn silk threads.
Grill the corn:
Heat a grill pan or outdoor grill to medium-high heat. Brush the corn lightly with oil or melted butter (optional). Place the corn cobs directly on the grill and cook, turning occasionally, for 10-15 minutes, or until the kernels are tender and slightly charred.
Make the sauce:
While the corn cooks, combine mayonnaise, Mexican crema, taco seasoning, and lime juice in a small bowl. Stir until smooth.
Assemble: Once the corn is cooked, remove it from the grill and spread a generous amount of the sauce all over the cobs. Sprinkle with crumbled cheese and chopped fresh cilantro.
Serve:
Serve the elotes immediately while hot. For an extra kick, you can sprinkle some Tajín seasoning on top before enjoying.
Tips:
Charring the corn: Don't be afraid to get a little char on the kernels. This adds a smoky depth of flavor to the elotes.
Enjoy your delicious and authentic elotes!
.webp)