STEAK Lime Tacos With Spicy Grilled Corn Salsa. Muy Caliente!

If spicy dishes are not in your recipe line-up, then I suggest you read no further.

I'm sure there are some people who might think Jalapenos are not that spicy.

And that can be some-what true depending on your tongue's Scoville Heat Unit.

Scoville is the meter on which Hot Peppers are measured.

Kind of like the Richter Scale in reference to measuring an Earthquake.

So if we take a look at the scale below, Jalapenos are really not THAT hot.

Jalapenos are listed at 5,000 heat units compared to the Habanero pepper at a whopping 350,000.

So if you're up for some "heat units" in your life, then I think you'll really like this.

Personally, I love the combination of the crisp cool texture of the grilled sweet corn, along with the spicy bits of Jalapeno, and the citrus taste of the Lime.

This dish has my name written all over it.

Hubby....not so crazy about it.

Me......LOVE IT.

2 lbs (give or take) of Flank Steak
Kosher Salt
Steak Seasoning of your choice
2 Limes (I know there are 3 in the photo.  I always over buy)
1 (16 ounce) bag of frozen sweet corn
1/2 small onion diced
1/4 c. of diced Jalapenos from a can
2 Tbsp. sour cream
2 Tbsp. Olive Oil or regular Vegetable Oil
Flour Tortillas

Lay your Flank Steak on a foiled lined roasting pan and sprinkle it with Kosher Salt.  My grocery only had small cuts, so I had to buy two cuts of Flank Steak, each were at a little over a pound.

Now sprinkle the steak with some sort of steak seasoning.  I happened to have BEORKIN Seasoning in the cabinet so I used that.

Get it?  Beorkin.  Beef, Pork, Chicken.  Clever, very clever.

I'm sure any steak type seasoning will do.  Monteral Steak Seasoning is a really good one too.

I think they all pretty much have the same ingredients.

Sprinkle your flank steak with your steak seasoning and set aside.

These are about how big the pieces of Flank Steak I like to get.

While the steak rests with the seasonings, lets get the corn salsa ready.

Dice up 1/2 half of a small onion into small pieces.  Set aside.

Get out a pan, and on medium high heat, heat up 2 tablespoons of olive oil.  Regular vegetable oil is ok too.  Let the oil heat up for about 2 minutes then carefully place your corn in the hot oil.

Be sure to use a big enough pan, so your corn isn't all crowded.

Keep tossing and turning the corn in the hot oil until it's all grilled looking, and a tad brownish.  This gets it all sweet and crunchy.

Once the corn is done, toss it into a large bowl.

Now in the same pan, add the onions, and cook until tender.  Adding a tad more oil if need be.

Once they are done, toss in with the corn.

Open your can of diced Jalapenos and add 1/4 cup into the corn onion mixture.

Toss together and now add the 2 Tbsp. of sour cream.

Combine all together and place the corn mixture in the refrigerator.

Ok, back to the steak.  Turn your oven broiler on and make sure your rack is sitting on the top position.

Once broiler is heated up and ready to go, place in your flank steak in the oven.

If you have the size flank steak that I've shown in the photos above, you're going to broil the steak for about 5 minutes on each side.

Attention Por Favor - Flank Steak needs to be cooked only until pink in the middle.  That's why 5 minutes on each side should be plenty enough cooking time.  Any longer will result in tough steak.

Broil the first 5 minutes, then carefully flip over for another five minutes.

They should pretty much look like this when finished.

Next step is Muy Importante.  That means "very important" in steak taco language.

Let the steak sit and don't touch them for about 10 minutes.

They need a little Siesta so-to-speak.

Let them rest, so all the juices fall into place.

While your steak is having a little nap, go ahead and get out your limes and cut them into wedges.

Now is the time to warm up your tortillas if you like them warm.

After the steak has rested, get out a nice serrated knife.

 

Slice your steak against the grain in thin strips.

Once sliced, lay steak pieces on a warm tortilla.  Top with the cooled spicy corn salsa.

Squeeze one lime slice over the top.

 Cool, crisp, sweet corn with 5,000 Scoville units of Zest.

OLE!

White Chicken Enchiladas

I found this recipe on the internet 4 years ago.

I printed it out, and didn't make them until 2 years later!  I took one bite and wondered why I had waited so long!

This recipe (I modified it of course) went straight into my recipe binder.  It's one of my favorites.

Technically I guess these are not "enchiladas" but more like burritos since you use flour tortillas, and there isn't any enchilada sauce on them.  So you can call them what you want.  Sometimes I say I'm making "White Chicken Burritos" and sometimes I say "White Chicken Enchiladas".  Either way, my hubby and daughter know what they are, and they ask for them by different names too!

White Chicken Enchiladas

1 (8 ounce) cube cream cheese
1 c. Salsa
2 c. chopped cooked chicken (I just buy a Rotisserie chicken from the grocery store and pull it apart and save whatever is left and make chicken salad)

1 (15.5 ounce) can black beans, drained and rinsed really well
1 c. frozen sweet corn
1 1/2 c. shredded Monterrey Jack cheese
1 package (10 count) soft taco size flour tortillas
Bag of Shredded Lettuce
Diced tomatoes
Sour Cream

Preheat over to 350.  Lightly grease a 9 x 13 baking dish.

Open can of black beans, and empty into strainer.  Strain all the blackish juice and rinse them under cool water to remove all the black bean juice.  You don't want the filling to be all black and icky.  Set these aside until later.

In saucepan over medium heat, combine cream cheese, and salsa.  Stir frequenly until almost melted.  Add frozen corn, chicken and beans (I actually don't use the entire can of beans. I find that it's a bit too many so I use only 3/4 of the can).  Continue to stir and cook over medium heat until mixture is heated through.

Spoon filling into the soft flour tortillas and roll them side by side in your pan like nice little soldiers.

Normally my 9 x 13 inch pan will only hold 9 of the "filled"  flour tortillas.  You should have enough filling to perfectly fill 9 flour tortillas (soft taco size).  If you are creative and can squish them together, you might be able to get all 10 tortillas in your pan. But I don't like to be squished.

Cover the burritos/enchiladas with the shredded Monterrey Jack cheese.  Cover with aluminum foil.

Bake for about 20 minutes or until heated through.  When you take off the foil, you should see the wonderful white cheese all melted and gooey to perfection.  You can take the foil off and bake for another 4 to 5 minutes if it looks like the cheese might need to be melted a little more.

Now for the topping.  I really really RECOMMEND this.  There is something about the cool crispness of the shredded lettuce and tomatoes along with the melted yummy-ness of the filling that make this go from good to GOODER!  (Not a word I know).

Now.... dish out one of the white enchiladas on a plate.  Sprinkle the top with shredded lettuce, diced tomatoes, and now for the finishing touch........drizzle sour cream all the way down this baby. Please don't leave this last step out.  If you refuse to do this, then just don't make this recipe.

I mean honestly.  What looks better?  Naked enchiladas below?

Or FULLY DRESSED Enchiladas?

Serve with Rice and Tortilla Chips.


Click Here For Printable Recipe!