Time: 30 minutes (not including marinade)
Feeds: 2 people
Ingredients:
- 1 skirt or flank steak, about 1-1 1/2 lbs
- 1 packet or 1 oz taco seasoning
- Avocado oil
- 2 ears of corn
- 2 tbsp butter
- 1 Serrano pepper, finely diced
- 4 oz cotija cheese, broken into small bites
- 2 oz kewpie mayonnaise
- 1 tsp Tajin seasoning
- 2 tbsp cilantro, finely chopped
- Juice of a half or a whole lime, depending on how juicy it is and how acidic you want the corn to be
- 4 oz shredded Mexican blend cheese
- 3 burrito sized tortillas
- 2 tostada shells
Directions: Begin with cooking the corn so it can cool before assembling the street corn portion of the dish. Slice the corn off the ears. Melt butter in a skillet over medium heat and add the corn. Sautée until the corn is cooked and has gained the amount of color that you’re looking for. Remove from the pan and store in the fridge to cool.
Next, move on to marinading the steak. Add the steak to a gallon sized plastic bag and add the taco seasoning along with enough avocado oil to turn the taco seasoning to somewhat of a paste so it’s easily distributed. Move the steak around so the taco seasoning and oil are well combined and covering the entirety of the steak. Place in the fridge for at least an hour.
Now, it’s time to assemble the street corn. In a bowl, add the cooked corn from earlier, Serrano pepper, cotija cheese, kewpie mayonnaise, tajin, cilantro, and lime juice. Stir everything together and give it a taste to see if there’s anything else it needs.
Cook the steak either on the grill, flattop, or in a stainless steel pan (we prefer the flattop) until it’s cooked to the doneness that you prefer. Remove from the heat and rest for about 5 minutes. Once rested, cut into thin slices or into bite size pieces, taking into consideration which was the grain is running and cutting against it. Set aside until you’re ready to assemble the Crunchwraps.
It’s now time to assemble! First, take the third tortilla and fold it in half. Use kitchen sheers to cut a smaller circle to cover the top side of the Crunchwrap. Take another tortilla on a plate, place a damp paper towel on top, and microwave for 30 seconds to make it pliable. Next, add a layer of Mexican blend cheese, steak, a tostada shell, the street corn, another layer of Mexican blend cheese, and then the small tortilla. Carefully take the edges and pull them up and around to the top of the Crunchwrap. Place the Crunchwrap seam side down on either a flattop or in a preheated skillet in order to seal the edges and crisp the tortilla. When everything is sealed and crisped to your liking, move to a plate and enjoy!