I still remember the first bite like it was yesterday.
It was a warm afternoon in Mexico City, and the smoky scent of grilled corn wafted down the street. I followed it like a cartoon character floating toward a pie on a windowsill. I found a humble taco cart. A squeeze of lime, a dusting of chili, cotija clinging to roasted corn—simple ingredients layered in the most magical way. That elote taco rewired my taste buds.
Back home, I couldn’t stop thinking about it. So I took that same corn magic, paired it with tender grilled steak, and tucked it into warm corn tortillas. The result? These tacos. Smoky, creamy, zesty, and deeply satisfying—each bite hits you with a little heat, a lot of texture, and a street food soul that feels right at home.
🥩 Ingredients (Serves 4 – Makes About 8 Tacos)
For the Steak:
- 1 lb flank or skirt steak
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- Juice of 1 lime
Step-by-Step Instructions: . . .
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