Josh taped an episode of Food Paradise on The Travel Channel that showcased their top picks for Mexican food. He wasn’t kidding when he said they featured some of the most delectable dishes. This is the first of two that I just had to make. A restaurant in Chicago “Carbon Live Fire Mexican” shared their Stelote burrito made primarily with steak and elotes aka Mexican Street Corn. I have watched that episode more times than I can count and have finally gotten around to making this mouthwatering burrito. Only I pan fried it so technically it’s a chimichanga. Either way you will love it! I grilled the corn along with the steak so they would have those fire roasted flavors. I removed the corn from the cob and added the dressing from my own “Mexican Street Corn” recipe. The steak seemed plain so I added some chimichurri sauce to the mix and wow did that enhance the flavors. Some folks serve rice and beans . . . me . . I just need my guac and salsa to complete this meal!
I put the corn straight on the hot grill and turned them every few minutes. Total time for the corn was approximately 20 minutes. I grilled a 1 1/2 pound skirt steak seasoned with salt and pepper then drizzled olive oil on it just before it hit the grill. Grill approximately 6 minutes on each side.
If you want burritos these are ready to serve. But if you want a chimichanga then place a toothpick to secure them for pan frying. Pour just enough vegetable oil in a pan to coat the bottom. While the oil is hot, place each burrito into the oil and pan fry for about 20 – 30 seconds on each side or until all sides are slightly browned.
1 1/2 pounds Skirt Steak
4 ears Corn, roasted and kernels cut from Cob
Salt and Pepper, to season steak
Drizzle of Olive Oil for Steak
Queso Fresco, crumbled
4 – 5 large 10 inch Flour Tortillas
1/3 cup Cilantro
1/4 cup Parsley
1/4 cup Green Onion
1 clove Garlic
Juice of 1/2 Lime
1/4 teaspoon Red Pepper Flakes
1/4 teaspoon Salt or to taste
1/4 cup or more Olive Oil
1/4 cup Mayonnaise, preferably Hellmann’s
1/4 cup Sour Cream
1/2 cup finely grated Queso Fresco, plus more for sprinkling on top
1/2 teaspoon Guajillo Chile Flakes
1 medium clove Garlic, grated on a microplane grater
1/4 cup Cilantro, roughly chopped
1 tablespoon Lime Juice
To make Chimichurri sauce, combine all ingredients except olive oil in a food processor and pulse until chopped fine. Add olive oil until you have the desired consistency. Taste test and add more salt if needed. Refrigerate up to 1 week.
To make Elotes Sauce, combine mayonnaise, sour cream, Queso fresco, Guajillo chile flakes, garlic, cilantro and lime juice. Sauce is good for 4 – 6 ears of corn depending on size. Mix accordingly.
Heat a gas or charcoal grill. Place the corn on the grill turning every 5 minutes or so. The corn will take approximately 20 minutes to roast over all sides. Season steak with salt and pepper. Drizzle olive oil over steak and set on hot grill. **Skirt steak is thin and will only need a few minutes on each side. I grilled the steak approximately 6 minutes on each side.
Remove steak and let rest 10 minutes. Cut corn from cob and add elotes sauce. Slice steak into bite size pieces and add 1/4 cup of the chimichurri sauce. Combine the steak and corn together.
Lay out the flour tortilla and add approximately 3/4 cup of the steak and corn. Sprinkle Queso fresco and roll the tortilla into a burrito. If you prefer to eat these as burritos, first warm the tortillas on a comal or hot flat skillet a few seconds on each side before rolling them.
Once you have the filling in place fold in the sides so that they nearly touch. Hold the sides up with your pinky finger as you pull the burrito towards you and wrap around the filling. Tuck in the sides as you roll the last bit.
If making chimichangas, roll them as you would a burrito and secure with a toothpick. Heat a skillet with just enough oil (vegetable or canola) to coat the bottom of the pan. Pan fry for a few seconds on all sides for a light crispy brown texture. Remove toothpicks before serving.
Makes 4 – 5 burritos or chimichangas