Queso Steak and Elote Tacos.
Ingredients
- 2 cups grilled or roasted corn
- 3 tablespoons mayo
- 1 jalapeño, seeded if desired, and chopped
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1/2 cup crumbled cotija or feta cheese
- salt
- 2-3 tablespoons taco seasoning
- 1 pound flank steak
- 1 1/2 cups shredded Mexican cheese blend
- 8 mini taco-size flour tortillas
- 8 hard taco shells
- shredded lettuce, avocado, and limes, for serving
- 1 can RO*TEL
- 2 cups cubed pepper jack or Velveeta, melted
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 1. To make the street corn: mix all ingredients in a bowl. Season with salt.
- 2. To make the tacos: rub the steak all over with taco seasoning and oil. Set your grill or skillet to medium-high heat. Grill the steak until lightly charred, 5-8 minutes for medium-rare, per side. Remove the steak and allow to rest for 5-10 minutes, then slice.
- 3. Meanwhile, preheat the oven to 400° F. Lay the flour tortillas flat onto two baking sheets. Evenly divide the cheese blend between each tortilla. Bake 3-5 minutes until the cheese is melted. Add the hard shells to the center of each tortilla, pressing one side of the shell into the cheese. Bake another 2-3 minutes. Fold the remaining cheesy side onto the hard shell, pressing the shell into the cheese.
- 4. To make the queso: In a small skillet set over low heat, melt together the cubes of cheese with the can of RO*TEL, stirring often until melted, about 5 minutes. If the sauce needs to be thinned, add a splash of water.
- 5. Arrange the sliced steak evenly into each shell. Top with street corn, then spoon over the queso. Serve immediately with any amount of desired toppings, use whatever you love!
Source
Original recipe: View Original
