Yield: 12 servings. 1 Tbsp. red chili peppers, finely chopped 2 garlic cloves, peeled 2 tsp. ground cumin 1 tsp. dried oregano leaves 1 tsp. salt 1/4 cup lime juice 1/4 cup orange juice 2 Tbsp. vegetable oil 2 lb. flank or skirt steak 3/4 cup yellow cornmeal or arepa flour 1/3 cup Monterey Jack Cheese, shredded 3 Tbsp. melted butter, divided 1/2 tsp. salt 1/2 cup boiling water 2/3 cup fresh corn kernels 1 lb. California Avocados, sliced 3/8" thick 1 red bell pepper, halved and seeded 1 ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.