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    Charred Corn Totchos with Braised Flank Steak and Beer Queso

    clock-icon150 minutes
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    Pixicook editorial team

    A tantalizing dish featuring a combination of crispy potato tots, succulent braised flank steak, and flavorful toppings, all smothered in a creamy beer queso.

    Ingredients for Charred Corn Totchos with Braised Flank Steak and Beer Queso

    units in
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    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Flank Steak

    0 lb

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    Sea Salt

    teaspoons

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    Black Pepper

    teaspoons

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    Olive Oil

    tablespoons

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    Garlic, minced

    cloves

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    Bell Pepper, diced

    each

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    Bell Pepper, diced

    each

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    Jalapeño Pepper, seeded and diced

    each

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    Cider Vinegar

    tablespoons

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    Dark Brown Sugar

    tablespoons

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    Ground Cumin

    teaspoons

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    Dried Oregano

    teaspoons

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    Diced Tomatoes, canned

    0 oz

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    Frozen Potato Tots

    0 oz

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    Corn, shucked

    0 ears

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    Beer Nacho Cheese

    0 recipe

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    Chipotle Lime Crema

    0 recipe

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    Grilled Pickled Red Onions

    cups

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    Fresh Cilantro, chopped

    cups

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    Radishes, thinly shaved

    each

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    Queso Fresco, crumbled

    cups

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    Avocado, sliced

    each

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    Lime Wedges

    to taste

    Substitute chevron-down

    How to Make Charred Corn Totchos with Braised Flank Steak and Beer Queso

    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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