150 minutes
A tantalizing dish featuring a combination of crispy potato tots, succulent braised flank steak, and flavorful toppings, all smothered in a creamy beer queso.
Flank Steak
0 lb
teaspoons
teaspoons
tablespoons
Garlic, minced
cloves
Bell Pepper, diced
each
Bell Pepper, diced
each
Jalapeño Pepper, seeded and diced
each
tablespoons
Dark Brown Sugar
tablespoons
teaspoons
teaspoons
Diced Tomatoes, canned
0 oz
Frozen Potato Tots
0 oz
Corn, shucked
0 ears
Beer Nacho Cheese
0 recipe
Chipotle Lime Crema
0 recipe
Grilled Pickled Red Onions
cups
Fresh Cilantro, chopped
cups
Radishes, thinly shaved
each
Queso Fresco, crumbled
cups
Avocado, sliced
each
Lime Wedges
to taste
1. Prepare and Braise the Flank Steak
Season the flank steak with sea salt and black pepper. In a Dutch oven, heat olive oil over medium-high heat and sear the steak for 3 to 4 minutes on each side. Remove the steak and set it aside. Add garlic, red and green bell peppers, and jalapeño to the pot and sauté. Stir in cider vinegar, dark brown sugar, ground cumin, dried oregano, and diced tomatoes. Return the steak to the pot, cover, and braise in the oven at 325°F (160°C) for 1½ to 2 hours.
2. Roast the Potato Tots and Char the Corn
Preheat the oven to 425°F (220°C). Roast the frozen potato tots for about 30 minutes until golden brown. Brush the ears of corn with olive oil, sprinkle with sea salt, and char on a grill or skillet. Once cooled, cut the kernels from the cobs.
3. Assemble the Totchos
Layer roasted tots on a serving dish, pour Beer Nacho Cheese over them, and scatter shredded braised flank steak and charred corn on top. Add dollops of Chipotle Lime Crema, then top with grilled pickled red onions, fresh cilantro, radishes, crumbled queso fresco, and avocado slices. Serve with lime wedges.
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