Cliff Bartlett
R.I.P. 5/17/2021
This sounded really good over the weekend so I thought I'd give it a try.
Made the Mexican Street corn earlier in the day. The only thing I did on my Weber for this side was the corn itself. Rest was kitchen prepped. In addition to the corn I used jalapeno, cilantro, red onion, Cotija cheese, avocado and some lime juice. The dressing itself consisted of Mayo, lime juice, minced garlic, cayenne pepper, salt and pepper.
Browned some ground beef and onion.
To the browned meat I added garlic, cumin, salt and pepper, diced green chile peppers and refried beans.
Used 12" flour tortillas. Added filling and topped with the cheese.
Wrapped them up.
Topped with the sauce, which consisted of tomato sauce, no-bean chili and enchilada sauce, and more cheese.
On the indirect grill.
After about 20 minutes.
Plated it up.
Made the Mexican Street corn earlier in the day. The only thing I did on my Weber for this side was the corn itself. Rest was kitchen prepped. In addition to the corn I used jalapeno, cilantro, red onion, Cotija cheese, avocado and some lime juice. The dressing itself consisted of Mayo, lime juice, minced garlic, cayenne pepper, salt and pepper.
Browned some ground beef and onion.
To the browned meat I added garlic, cumin, salt and pepper, diced green chile peppers and refried beans.
Used 12" flour tortillas. Added filling and topped with the cheese.
Wrapped them up.
Topped with the sauce, which consisted of tomato sauce, no-bean chili and enchilada sauce, and more cheese.
On the indirect grill.
After about 20 minutes.
Plated it up.