Elote Steak Tacos with Queso Dip
Last updated Sep 11, 2024
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Elote Steak Tacos with Queso Dip
Serves: 4
Total: 1.25H
Prep: 15M
Cook: 1H
5.0
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Recipe Preparation
Elote Filling
- 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
- ½ cup crumbled cotija or feta cheese
- salt
Steak Tacos
- 2 ½ tablespoons taco seasoning
- 1 pound flank steak
- 1 ½ cups shredded Mexican cheese blend
- 8 mini taco-size flour tortillas
- 8 hard taco shells
shredded lettuce, - avocado, and limes, for serving
Queso Dip
- 1 can Rotel
- 2 cups cubed pepper jack or Velveeta cheese, melted
- Heavy cream
- Tomatoes, diced
Step Description
1
Cut the flank steak into manageable pieces. Season with taco seasoning or your choice of home seasonings like salt and pepper, garlic powder, OR chili powder. Cover with a dash of olive oil.
2
To accurately monitor the internal temperature of your food while cooking, use a ThermoPro Twin TempSpike Plus 600-ft Wireless Dual-Probe Meat Thermometer. Insert the probes into the thickest part of the steak for best results. Grill until a temperature of 150°F (66°C for medium-well) has been reached. Remove from heat. Place onto a cutting board and cut into slices.
3
CPlace tortillas onto a baking pan. Top with the cheese blend. Bake in the oven at 350°F. Once the cheese has fully melted, place a hard shell taco into the middle of each tortilla, folding it over in the process. Return to the oven and bake for 5 minutes longer.
4
In a bowl, add all the ingredients for the elote filling. Mix well, then set aside.
5
To make the queso dip, add the Rotel and the cubed cheese to a heated pan. Mix well.
6
Dress the tortilla/hard tacos by starting with the steak as the base then adding the elote filling, the feta cheese, and fresh cilantro, and finally topped with slices of avocado.
7
Serve with queso sauce. Enjoy the steak elote tacos!
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