ESQUITES
(Makes 8 Servings)
Esquites are a mix of elote, a popular Mexican street corn dish, with jalapeño, cotija cheese, and sunflower seeds.
Ingredients
- 2 tablespoons canola oil
- 6 cups fresh corn, cut from the cob (from about 8 ears)
- ½ cup raw sunflower seeds, shelled
- 1 jalapeño pepper, seeded and diced
- 1 teaspoon minced garlic
- ⅓ cup Mexican crema or
- ⅓ cup mayonnaise
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- 2 tablespoons lime juice
- ¼ cup cotija cheese, crumbled, plus more for garnish
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Chipotle or chili powder, for sprinkling
- Tortilla chips, for serving
Recipe
- In a large skillet, heat the oil over medium-high heat until shimmering. Add the corn, sunflower seeds, and jalapeño to the skillet and cook, stirring, until lightly charred, about 5 minutes. Reduce heat to medium low and continue cooking for another 5 to 7 minutes, until the sunflower seeds brown and the jalapeños soften. Stir in the garlic and cook for 1 minute, until fragrant. Remove from heat.
- In a large bowl, combine the crema or sour cream, mayonnaise, cilantro, lime juice, and cotija cheese. Season with salt and pepper. Stir until well incorporated and set aside ¼ cup of the mixture in a smaller bowl.
- Add the corn mixture to the sauce and toss until evenly coated. Transfer to a serving dish and garnish with some additional cilantro, cotija cheese, and a sprinkle of chipotle or chili powder. Drizzle with the reserved crema mixture. Serve with tortilla chips. This dish can be enjoyed warm or cold.
Bonus Tip
If cotija cheese isn’t available, you can use crumbled feta or grated Parmesan.
MARINATED SKIRT STEAK WITH CHIMICHURI
(Makes 6 Servings)
The zesty, herb-packed chimichurri adds a burst of freshness. Serve it on the side, and watch everyone fight over it! You’ll want to soak the steak in the marinade for a few hours for maximum flavor.
Ingredients
For the steak
- ¼ cup extra-virgin olive oil
- ¼ cup dry red wine
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 teaspoons minced garlic
- ½ teaspoon red pepper flakes
- 1½ pounds skirt steak
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
For the chimichurri
- ⅓ cup diced red onion
- 1 garlic clove, minced
- 1 tablespoon red wine vinegar
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ⅓ cup fresh parsley leaves and tender stems, packed
- ¼ cup fresh cilantro leaves and tender stems, packed
- 1 teaspoon dried oregano
- ¼ cup extra-virgin olive oil
Recipe
- Marinate the steak: In a medium bowl, whisk together the olive oil, wine, soy sauce, honey, garlic, and red pepper flakes. Pour into a gallon-size zip-top bag.
- Season the steak with salt and pepper and add to the marinade. Seal the bag and give the steak a little massage to make sure it’s fully coated with the marinade. Marinate in the refrigerator for at least 2 hours.
- Make the chimichurri: In a food processor, pulse the onion, garlic, red wine vinegar, lemon juice, and salt until roughly blended. Add the parsley, cilantro, oregano, and olive oil, and pulse again until the mixture is just blended but still has texture. Transfer the chimichurri to a bowl and refrigerate until serving.
- Grill the steak: Remove the steak from the refrigerator 30 minutes before grilling to reach room temperature.
- Preheat your grill to high heat.
- Remove the steak from the marinade. For medium rare, grill uncovered for 4 minutes per side or until the internal temperature reaches 130°F. on an instant-read thermometer. If you prefer your steak more done, cook for 5 to ó minutes per side for medium to medium well. Allow it to rest for 5 minutes before slicing against the grain. Serve topped with the chimichurri.
HASH BROWN BREAKFAST MUFFINS
(Makes 12 Servings)
Are you tired of the same old boring breakfast choices? Cereal, eggs, yogurt… they can start to blend together after a while. That’s where these delicious hash brown breakfast muffins come in. They are the perfect savory single-serving breakfast item, similar to the expensive egg cups at your local coffee shop. These muffins make a great snack or addition to a brunch spread. Reheat them in the microwave for a quick and easy meal, or pop them into the oven for a crisp texture.
Ingredients
For the hash brown cups
- 20 ounces frozen shredded hash browns, thawed
- ½ cup shredded cheddar cheese
- 1 large egg
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the egg filling
- 4 large eggs
- ½ cup shredded cheddar cheese
- ¼ cup milk (2% or whole) |
- 1(4-ounce) can diced green chiles
- ¼ cup diced red onion
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Sour cream and sliced green onion, for topping
Recipe
- Preheat your oven to 400°F. Generously grease a 12-cup muffin tin with nonstick spray or cooking spray.
- Make the hash brown cups: In a large bowl, mix the hash browns, cheese, egg, olive oil, salt, and pepper. Evenly divide the mixture into the muffin cups, pressing it firmly into the bottom of each cup and halfway up the sides.
- Bake for about 15 minutes, until the edges are crispy. Remove from the oven and set aside.
- Make the egg filling: Whisk the eggs in a large bowl. Stir in the cheese, milk, green chiles, and red onion. Season with salt and pepper.
- Finish the hash brown cups: Fill the hash brown cups evenly with the egg mixture.
- Bake for 15 minutes, until the egg filling is fully set. Allow the muffins to cool in the tin for about 5 minutes. Serve warm and top with sour cream and green onion.
