SAN ANTONIO – He has catered for politicians and athletes. If his name sounds familiar, that’s because Chef Willie Velasquez is the nephew of late Latino activist, Willie C. Velasquez.
Chef Willie has deep roots in the Alamo City. He keeps his cooking as local and fresh as possible. He loves to cook all types of cuisines but can’t help but add some Texas flair to every dish.
For Cinco de Mayo, he showed us how to make carne asada tacos topped with mojo marinade and street corn (recipe below). Enjoy!
Carne asada tacos & street corn
For the marinade
- 2 whole oranges
- 1/2 cup Mexican beer (Modelo)
- 1/4 cup extra virgin olive oil
- 3 tablespoons lime juice
- 1 teaspoon lime zest
- 2 teaspoons Himalayan salt
- 1 teaspoon bruised peppercorn
- 1 1/2 teaspoons Mexican oregano
- 6 garlic cloves, finely minced
- 2 bay leaves
- 1 sprig rosemary
- 2 pounds skirt or flank steak
For the street corn:
- 4 ears of corn
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- Salt & pepper to taste
- 1 teaspoon lime salt
- 1/2 cup Cotija cheese
- 1/4 cup cilantro
- Tajin to taste
- Serve with lime wedge
For the tacos
- 2 corn tortillas
- Marinated asada
- Finished street corn
- Cilantro & Cotija cheese, toppings
Mix marinade ingredients together and pour into a plastic ziplock bag. Set meat inside and let marinate overnight.
Roast corn over mesquite fire until partly charred, then shave corn to serving size.
Assemble the tacos on the corn tortillas. Meat will be the first layer, then the street corn, then cilantro and Cotija cheese for toppings.