Name: Volcano Esquites with Meat
Prep time: 60 min
Cook time: 20 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 tablespoons vegetable oil; 1/2 cups onion, finely chopped; 1 tablespoon garlic, finely chopped; 2 árbol chiles, seedless, sliced; 4 cups white corn kernels; 5 cups chicken broth; 2 tablespoons epazote, finely chopped; salt; 200 grams skirt steak, grilled; 1 cup mayonnaise, for serving; 1 cup sour cream, for serving; 1 cup liquid yellow cheese, for serving; Salsa Huichol® black sauce, for serving; Salsa Huichol® hot sauce, for serving; 2 tablespoons Potato chips, crushed, for serving; 1 tablespoon candied sesame seeds, for serving; 2 tablespoons chilli corn chips, crumbled for serving; lime, quartered, for serving

Preparation

40 mins

20 mins

Low

Pour the vegetable oil into a hot saucepan over medium heat, then add the onion and garlic and sauté until they become brighter. Add the sliced árbol chili, cook for one more minute, stirring constantly to release the chili's natural oils. Incorporate the corn kernels, chicken broth, epazote, and season with salt. Cook over medium-low heat for 20 minutes or until the kernels are tender. While the esquites are cooking, cut the grilled arrachera into small cubes and set aside.