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Carne Asada Elote Loaded Potato
1 h 15 minServes 4Nutri-Score C€€
C
1 h 15 min
1 h 15 minCarne Asada Elote Loaded Potato
what you need
Ingredients
russet potatoes (scrubbed, pricked with a fork)Produce4 pieces
flank steak (trimmed)Meat500 g
olive oil (for rubbing the steak and potatoes)Pantry45 ml
taco seasoningSpices15 g- chili lime seasoningSpices10 g
saltSpices5 g
black pepper (ground)Spices2 g
corn (kernels cut off the cob)Produce2 pieces
mayonnaisePantry60 g
sour creamDairy60 g
cotija cheese (crumbled)Dairy60 g
lime (juiced)Produce1 piece- cilantro (chopped)Produce10 g
butter (melted)Dairy30 g
per serving
Nutrition
598kcal
- Carbs
- 44 g
- Proteins
- 33 g
- Fat
- 33 g
what you’ll use
Tools
Grill
Oven
Baking tray
Mixing bowl
Frying pan
Tongs
Kitchen thermometer
step by step
Method
- Step 1
Bake the potatoes
- Heat the oven to 200 °C.
- Rub the potatoes with olive oil, salt and pepper.
- Bake on a baking tray until the skins are crisp and the flesh is tender.
- Step 2
Season the steak
- Rub the flank steak with olive oil.
- Coat generously with taco seasoning and chili lime seasoning.
- Let it sit at room temperature while the grill heats.
- Step 3
Grill the carne asada
- Grill the steak over high heat, turning once, until charred outside and medium inside.
- Rest the meat on a board before slicing against the grain.
- Step 4
Make the elote
- Char the corn kernels in a hot pan until spotted and toasted.
- Stir in the mayonnaise, sour cream, lime juice and half of the cotija cheese.
- Season with chili lime seasoning and fold in the cilantro.
- Step 5
Assemble the loaded potatoes
- Split the baked potatoes open and fluff the flesh with the melted butter.
- Pile on the sliced carne asada and the elote.
- Finish with the remaining cotija cheese, cilantro and a squeeze of lime.