Ingredients:
Mexican corn on the cob:
- 4 cobs corn
- 1 tsp salt
- 4 tbsp butter, unsalted
- 8 tbsp parmesan cheese
- 1 tbsp cilantro, coarsely chopped
- Cayenne pepper to taste
- 4 lime wedges
Beef carnitas:
- 500g flank steak
- 1 pc white onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 jalapeno, seeded and chopped
- 2 tsp chili powder
- 1 tsp cumin
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- Lime wedge
Cooking Instructions:
Mexican corn on the cob:
- In a stock pot, boil water and add salt. Half cook the corn cobs. Drain.
- Rub the corn with lime.
- Spread butter on the corn.
- Grill corn cobs in a griller with the husk on.
- Serve beside the beef carnitas.
Beef carnitas:
- Mix together all spices in a small bowl. Rub the spices all over your flank steak. Place steak at the bottom of your stock pot.
- Cover the steak with the chopped onions, bell peppers, and jalapeno pepper. Turn heat on low and cook until tender.
- When the beef is tender, remove meat from pot and shred with a fork.
- Serve with lime on the side.
