Ingredient: lime juice

Mexican Street Corn Salad (Esquites)

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 Mexican Street Corn Salad (Esquites)
Votes: 1
Rating: 4
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Rate this recipe!
Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.
  2. **If you use canned corn: Add 2 to 3 tbsp. extra virgin olive oil to a sauté pan. Pour in the canned corn. Cook over medium heat until the corn turns a light brown color. It will take about five minutes for the corn to brown.
  3. Don’t stir the corn more than once. It can be tempting to stir but roasted corn should sit in the pan to cook. If you must stir the corn, let it sit for three minutes, stir it once, then let it sit until a light brown.
  4. In a serving bowl, toss corn with mayo, cotija, lime juice, cilantro, and chili powder. Season generously with salt.
  5. Top with more cotija, cilantro, and a sprinkle of chile powder.
Recipe Notes

This is really good!  Be careful with the chili powder, it matures after it sits, so it may not taste like enough to start with, but give it a bit first.

Feta really does work equally well.

If you eat this right away, ti's really good.  But if you let is sit for half hour or more, the chili powder really matures, and is a bit overpowering.  I changed the chili powder from the original recipe from 1 Tbsp to 1/2 Tbsp (1 1/2 tsp), and then I would suggest sprinkling just a bit over top on your plate.  Enjoy!

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Nutrition Facts
Mexican Street Corn Salad (Esquites)
Amount Per Serving
Calories 221 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 4g 20%
Polyunsaturated Fat 9g
Monounsaturated Fat 4g
Cholesterol 11mg 4%
Sodium 579mg 24%
Potassium 47mg 1%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 5g
Protein 4g 8%
Vitamin A 10%
Vitamin C 5%
Calcium 6%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Mexican Shredded Beef

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 Mexican Shredded Beef
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 9 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 9 hours
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside.
  2. Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture. Stir everything together until fully mixed.
  3. Sprinkle the rest of the spices all over the chuck roast, patting to help it stick to the meat.
  4. Place the meat on top of the onion mixture and set cook on low for 7-8 hours. Total cooking time will vary for different roasts.
  5. After meat has cooked, use two forks to shred the meat, removing any large pieces of fat or gristle as you find them. (If the meat is still too tough to shred, it needs to be cooked a little longer. Cook for an additional 30-60 minutes and check it again.) Stir to mix well with the sauce. Cover and continue to cook on low for another 30-60 minutes.
  6. Before serving stir well again to mix the meat with the sauce. Taste meat and season with more salt to taste.
  7. Alternate recipe: I actually cooked this in my Foodi! Throw everything in the Foodi/pressure cooker together. My roast was actually 15.5 oz, just over 2" thick. I hear the thickness is the important bit. I cooked it on high pressure for 45 minutes, 10 minute natural release then released it all. Turned out amazing!
Recipe Notes

Original Recipe:  https://www.foxandbriar.com/slow-cooker-mexican-shredded-beef/

This type of meat will get tender buy cooking low and slow. If it seems too tough when you think it is done, try cooking for another 30-60 minutes, then check again. The longer you cook it, the more tender it will get.

Or use a pressure cooker!  Which is what I did, and it was amazing!  Tender and flavorful, and quick!

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Nutrition Facts
Mexican Shredded Beef
Amount Per Serving
Calories 354 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 10g 50%
Trans Fat 0.0004g
Polyunsaturated Fat 1g
Monounsaturated Fat 11g
Cholesterol 92mg 31%
Sodium 295mg 12%
Potassium 482mg 14%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 27g 54%
Vitamin A 8%
Vitamin C 5%
Calcium 4%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.