In another episode of recreating restaurant meals, here is a recipe for beef tacos with esquites. One of the weekly specials at the burrito place I worked at this summer, these tacos feature a combination of melt-in-your-mouth beef and savory esquites. If you’ve never heard of esquites, it is a Mexican corn salad. Essentially, you take elotes (the corn cob smothered in mayonnaise, parmesan cheese, and paprika), and cut the corn off the cob.
Also, this recipe could not be easier. You put the beef in a slow cooker before work, and that evening, you take it out, make the esquites, and make the tacos.
Difficulty – easy
Time – About 7.5 hours. 7 hours in a slow cooker, and maybe 20 minutes to prepare.
- 1 pound beef brisket
- 1 can diced tomatoes
- 1 teaspoon pepper
- 1 teaspoon cumin
For the esquites:
- 1 can corn
- 1/4 mayonnaise
- 2 tablespoons sour cream
- 1/4 cup parmesan cheese
- 1/2 cup queso fresco
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 2 tablespoons cilantro, minced
- (1 teaspoon salt) – I found that the queso fresco I bought was very salty and so my esquites didn’t need salt.
- 8 corn taco shells
cilantro, for garnish
- Make the beef. Place the tomatoes, beef, pepper, and cumin into a slow-cooker. Set to low, and leave for 6-7 hours, or until it flakes easily with a fork.
- Mix the esquites. Open and drain the corn. Then, mix the corn, mayonnaise, sour cream, parmesan cheese, queso fresco, paprika, pepper, cilantro, and salt (if you need it).
- Prepare the tacos. ‘Pull’ the beef, with two forks, like you would make pulled pork. Place 1/4 cup beef in a taco shell, and then place the esquites on top.
- Serve and enjoy!