Arrachera con Salsa Cremosa de Huitlacoche y Elote (Skirt Steak with Creamy Corn Smut & Corn Sauce)

Arrachera con Salsa Cremosa de Huitlacoche y Elote (Skirt Steak with Creamy Corn Smut & Corn Sauce) ingredients

• 1.5 lbs Skirt Steak
• 2 tbsp Olive Oil
• 2 tbsp Lime Juice
• 0.5 tsp Garlic Powder
• 0.5 tsp Cumin
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 cup Huitlacoche, fresh or canned (drained)
• 1.5 cup Fresh or Frozen Corn Kernels
• 0.5 medium White Onion, finely diced
• 1 medium Poblano Pepper, deseeded and diced
• 2 cloves Garlic, minced
• 0.75 cup Mexican Crema or Heavy Cream
• 0.25 cup Chicken Broth
• 1 sprig Fresh Epazote (optional, but recommended)
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 2 tbsp Unsalted Butter
• 0.25 cup Fresh Cilantro, chopped
• 2 count Lime Wedges

How to make Arrachera con Salsa Cremosa de Huitlacoche y Elote (Skirt Steak with Creamy Corn Smut & Corn Sauce)

1. **Prepare Skirt Steak:** Pat 1.5 lbs skirt steak dry with paper towels. In a shallow dish, whisk together 2 tbsp olive oil, 2 tbsp lime juice, 0.5 tsp garlic powder, 0.5 tsp cumin, 1 tsp salt, and 0.5 tsp black pepper. Rub the mixture all over the steak. Let marinate at room temperature for 15-20 minutes, or refrigerate for up to 1 hour.
2. **Sauté Huitlacoche and Vegetables:** In a large skillet, melt 2 tbsp unsalted butter over medium heat. Add 0.5 medium finely diced white onion and 1 medium diced poblano pepper. Sauté for 5-7 minutes until softened. Add 2 minced garlic cloves and sauté for another minute until fragrant.
3. **Add Corn and Huitlacoche:** Stir in 1.5 cups fresh or frozen corn kernels and 1 cup huitlacoche (if using canned, ensure it's well-drained). Cook for 5-8 minutes, stirring occasionally, until the corn is tender and the huitlacoche has released its moisture and deepened in color.
4. **Form the Cream Sauce:** Pour in 0.75 cup Mexican crema or heavy cream and 0.25 cup chicken broth. If using, add 1 sprig of fresh epazote for authentic flavor. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 5 minutes, allowing the sauce to thicken slightly. Season with 0.5 tsp salt and 0.25 tsp black pepper. Remove the epazote sprig before serving.
5. **Cook Skirt Steak:** Heat a separate heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot, almost smoking. Place the marinated skirt steak in the hot pan, ensuring not to overcrowd it (cook in batches if necessary).
6. **Sear Steak:** Sear the skirt steak for 3-4 minutes per side for medium-rare to medium doneness, or until it reaches your desired internal temperature and develops a beautiful caramelized crust.
7. **Rest and Slice Steak:** Transfer the cooked steak to a cutting board and let it rest for 5-7 minutes. Resting is crucial for juicy results. Slice the steak against the grain into 0.5-inch thick strips.
8. **Serve:** Divide the sliced arrachera among four plates. Spoon a generous amount of the warm Huitlacoche-Elote Cream Sauce over and around the steak. Garnish with chopped fresh cilantro and serve immediately with lime wedges.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.