CARNE ASADA TACOS & ELOTE

INGREDIENTS:

1 lb carne asada

1 red onions, diced

1 cup cheddar cheese, shredded 1 bunch cilantro

1 cup sour cream

1 cup red salsa

flour tortillas

pinto beans

ELOTE

1/2 cup cotija cheese, crumbled 1/4 cup mayo

1/4 cup sour cream

1/2 bunch cilantro, chopped

1/2 tsp Chile powder

2 cloves garlic, minced 4 ears corn

1 lime, cut into wedges

INSTRUCTIONS:

This is my ultimate taco build. The only real cooking

is to grill your carne asada. You want to make sure your grill is hot before throwing down the meat. Once your grill is good to go, cook the carne asada on direct heat, watching it to make sure you don’t get flare-ups. Remove it from the heat and let it rest a few minutes until it’s cool enough to handle. Dice it into small pieces and get to assembling your tacos.

I love flour tortillas from Pancho Villa. Get ‘em fresh and rewarm them in a pan when you get home. For beans, make it easy and get the pre-made whole pinto beans from the grocery store.

To assemble: flour tortilla is your base, then add carne asada, diced red onions, shredded cheddar cheese, cilantro, sour cream, and red salsa. For the salsa, get whichever one you like best. Serve the beans on the side.

FOR THE ELOTE

First, we need to grill the corn. Heat your grill (charcoal or gas) to high heat, creating two zones, a direct and indirect heat zone. Once your grill is ready, place the corn ears directly on the hot side of the grill and cook, rotating as needed, until the corn is cooked through and you’ve got some solid charring on all sides. Should be about 8 to 10 minutes.

While the corn is cooking, combine the cheese, mayo, sour cream, cilantro, chili powder, and garlic into a large mixing bowl. Stir to combine.

Add the corn to the bowl with the sauce and using your hands, a spoon, tongs, whatever, to evenly coat the corn in the mixture. Finish with extra cheese and chili powder. Serve it alongside the tacos and don’t forget your lime wedge for a dash of acidity.