|2 servings||calories per servings 630||protein serving 40 g||carbs per serving 76 g||total fat per serving 18 g|
Street food is fun food, and in Mexico, it abounds! Sweet corn, scraped off the cob and slathered with mayonnaise and cheese, called "esquites", is a favorite offering. In this recipe, we recreate that fun flavor profile as a refreshing and light salsa, with pops of sweetness from tomatoes and add jalapeño for heat. It complements the robust flavor of steak, which gets a brief marinade to infuse it extra savory flavor before hitting the pan for a quick sauté. It all comes together over a bed of white rice, with however much sour cream, hot sauce and lime juice as you like!
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||76 g|
|Dietary Fiber||4 g|
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
In a bowl, toss steak with liquid aminos, vinegar, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
MISE EN PLACE
• Halve, peel and thinly slice shallot.
• Discard pepper stem and seeds. Finely chop flesh.
• Quarter tomatoes.
• Halve lime. Juice 1 half; cut remaining half into wedges.
• Shuck corn. Cut kernels from corn; scrape milky liquid from cob.
Toss shallot with steak and marinade.
In a bowl, combine corn, tomato, pepper, Cotija and half of lime juice.
• Place a sauté pan over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add steak mixture. Cook without disturbing until browned on bottom, about 2 minutes.
• Turn steak. Cook, stirring occasionally, until browned all over, 1-2 minutes.
• Fluff rice with a fork. Divide between 2 bowls.
• Top with steak mixture and corn salsa.
• Add sour cream and hot sauce as desired. Serve with lime wedges, and enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...